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Use of sensors to measure In-mouth salt release during food chewing
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Edité par CCSD ; Institute of Electrical and Electronics Engineers -
IEEE Sens. J. ISI Document Delivery No.: 088DX ; Times Cited: 0 ; Cited Reference Count: 20 ; Cited References: ; Davidson JM, 1998, J AGR FOOD CHEM, V46, P5210, DOI 10.1021/jf9806558 ; Deleris I, 2011, FOOD CHEM, V127, P1615, DOI 10.1016/j.foodchem.2011.02.028 ; Deleris I, 2011, CHEM SENSES, V36, P701, DOI 10.1093/chemse/bjr038 ; DENTON D, 1995, NAT MED, V1, P1009, DOI 10.1038/nm1095-1009 ; DONG C, 1995, ARCH ORAL BIOL, V40, P585, DOI 10.1016/0003-9969(95)00012-E ; Gierczynski I, 2011, FLAVOUR FRAG J, V26, P141, DOI 10.1002/ffj.2036 ; JACK FR, 1995, J FOOD SCI, V60, P213, DOI 10.1111/j.1365-2621.1995.tb05640.x ; Jaitovich A, 2010, LIFE SCI, V86, P73, DOI 10.1016/j.lfs.2009.10.019 ; Jalabert-Malbos ML, 2007, FOOD QUAL PREFER, V18, P803, DOI 10.1016/j.foodqual.2007.01.010 ; Lassauzay C, 2000, EUR J ORAL SCI, V108, P484, DOI 10.1034/j.1600-0722.2000.00866.x ; Neyraud E, 2003, PHYSIOL BEHAV, V79, P731, DOI 10.1016/S0031-9384(03)00187-2 ; Phan VA, 2008, INT DAIRY J, V18, P956, DOI 10.1016/j.idairyj.2008.03.015 ; Pionnier E, 2005, ROY SOC CH, P13 ; Reducing Salt Intake in Populations, 2007, RED SALT INT POP REP ; Sacks FM, 2001, NEW ENGL J MED, V344, P3, DOI 10.1056/NEJM200101043440101 ; Salles C, 2007, J FOOD ENG, V82, P189, DOI 10.1016/j.jfoodeng.2007.02.008 ; Salles C, 2011, CRIT REV FOOD SCI, V51, P67, DOI 10.1080/10408390903044693 ; Tarrega A, 2008, INT DAIRY J, V18, P849, DOI 10.1016/j.idairyj.2007.09.008 ; U.S. Departement of Agriculture, 2005, US DEP AGR DIET GUID ; van Ruth SM, 2004, INT J MASS SPECTROM, V239, P187, DOI 10.1016/j.ijms.2004.08.009 ; SI. International audience. Salt is released gradually during the in-mouth process when eating solid foods, that results from both chewing and salivation, which enables food breakdown and taste component release. This paper deals with the development of two sensors for the in-mouth monitoring of temperature and conductivity during mastication for the in-line analysis of electrolytes extracted by the saliva. This strategy saves a considerable amount of time, as it does not require at-line sampling and analysis using time-consuming techniques, such as high performance liquid chromatography. Sensors are developed specifically to be of a certain size, and be made up of materials compatible with in-mouth applications that would ensure a high degree of safety for panelists. These techniques for the in-line monitoring of salt release during the chewing of different types of foods displayed a rapid response, no lag time, and consistent results as a function of the differences between food samples and individuals.
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