Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels
Résumé
The objective of this study was to develop a model to simulate salt release during eating. Salt release kinetics during eating were measured for four model dairy products with different dynamic salty perceptions. A simple in vivo model of salt release was developed to differentiate between the contribution of the individual and of the product to salt release. The most difficult model parameter to determine or predict is the evolution of the contact area between the product and the saliva. Fitting the model to the experimental data allowed us to show that the subject's masticatory performance and product structure determined the contact area between the product and the saliva generated by mastication. Finally, the role of release dynamics on sensory time-intensity profiles is discussed.
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