ABSTRACT
The aroma of foods during eating is related to volatile organic compounds (VOCs) that reach the olfactory epithelium in the upper part of the nose. When food is eaten or a beverage consumed, VOCs are released in the mouth (oral cavity). During mouth movements (mastication), and in particular during swallowing, volatile compounds are transported from the oral cavity to the pharynx. At the subsequent exhalation, volatiles are swept by the airflow from the lungs and are exhaled through the nose. During their transport from the pharynx through the nasal cavity, aroma compounds pass along the olfactory epithelium and can trigger a sensory perception. The critical point in aroma perception during eating is the retronasal transfer of volatile aroma compounds from the oral to the nasal cavity, via the pharynx.
