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Flavor Development during Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
Regarding the taste component of flavor, taste buds located on the tongue and in the back of the oral cavity interact with non-volatile compounds and enable humans to sense sweetness, acidity/sourness, saltiness, bitterness and umami sensations. Astringency is a taste-related phenomenon, perceived as a dry feeling in the mouth along with a course puckering of the oral tissue (Fennema, 1996). In relation to smell, specialized cells of the olfactory epithelium of the nasal cavity account for orthonasal and retronasal olfaction. They detect low-molecular-weight volatile odorants responsible for the character of different foods, distinguishing mango from papaya and black tea from coffee, for example. The main volatile compounds responsible for the character of a food are usually impact compounds, which have strong odorant power and can be perceived in minor concentrations. However, isolated impact compounds won´t result in the same sensory experience as the ensemble of volatile compounds in a food matrix. Non-specific or trigeminal neural responses also provide important contributions to flavor perception through the detection of pungency, temperature, or delicious attributes, for example, as well as other chemically induced sensations that are incompletely understood (Fennema, 1996, 2017).
Designing for Head and Neck Anatomy
Published in Karen L. LaBat, Karen S. Ryan, Human Body, 2019
You can feel the internal features of your mouth (oral cavity) with your tongue. Run your tongue along the inner surfaces of your teeth; then feel the adjacent roof of your mouth (hard palate). If you move your tongue towards the posterior of your mouth, you can feel the transition from the hard palate to the soft palate. The nasal cavities lie directly above the hard palate. The oropharynx is the space inferior to the nasopharynx and posterior to the oral cavity. The tongue occupies most of the oral cavity. Figure 3.10 shows the tongue’s size; it is a large muscular structure. Taste buds of different shapes are clustered on the tip, posterior sides, and very back of the tongue; all five taste sensations (sweet, sour, salty, bitter, and umami) are detected in each area. Avoid using materials with intense or disagreeable tastes, or which may leach chemicals into the mouth, for products like mouthpieces and nipples for infant’s bottles. The hyoid bone sits at the base of the tongue muscle (Figure 3.10). It is unusual in that it does not articulate with any other bone. Tonsils are lymphatic structures in the mouth and pharynx. Tonsillar tissue helps defend the body against bacteria, viruses, and other foreign materials.
Modelling of swallowing organs and its validation using Swallow Vision®, a numerical swallowing simulator
Published in Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization, 2019
Yukihiro Michiwaki, Tetsu Kamiya, Takahiro Kikuchi, Yoshio Toyama, Keigo Hanyuu, Megumi Takai, Seiichi Koshizuka
The swallowing movement begins with the motion of the tongue for transporting the bolus and the elevation of the soft palate. Subsequently, the hyoid bone, thyroid cartilage and cricoid cartilage are raised forward and upward, and the pharyngeal wall contracts and shortens. Gradually, the epiglottis inverts downward and the arytenoids move inward and forward, closing the laryngeal inlet. Within the larynx, the vocal cords move inwardly, touch each other and close the glottis. Finally, the inlet of the oesophagus opens, and the bolus is passed into the oesophagus (Figure 5). Such movements were reproduced with the organ model.