{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,4]],"date-time":"2026-07-04T10:37:42Z","timestamp":1783161462978,"version":"3.54.6"},"reference-count":48,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2023,8,17]],"date-time":"2023-08-17T00:00:00Z","timestamp":1692230400000},"content-version":"vor","delay-in-days":228,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cDigital+\u201d program of Zhejiang Gongshang University","award":["SZJ2022B011"],"award-info":[{"award-number":["SZJ2022B011"]}]},{"name":"EPC Natural Products Co., Ltd"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2023,1,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>While accumulating evidence implied the involvement of retro-nasal sensation in the consumption of nonvolatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral\u2013nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of nasal cleft and mass spectrometry of nostril-exhaled air approved the migration of aerosol within the oral\u2013nasal route. Then, the \u201csmelling\u201d of taste compounds within the aerosol particles was testified. The four-alternative forced choices (4AFC) approved that the potential volatile residues or contaminants within the headspace air of pure taste solution cannot arouse significant smell, while the taste compounds embedded in the in vitro prepared aerosol particles can be \u201csmelled\u201d via the ortho route. The \u201csmell\u201d of sucrose is very different from its taste and the \u201csmell\u201d of quinine, implying its actual olfaction. The sweetness intensity of sucrose solution was also reduced when the volunteers\u2019 noses were clipped, indicating the involvement of retro-nasal sensation during its drinking. At last, the efficiency of aerosol as a mechanism of oral\u2013nasal mass transfer was demonstrated to be comparable with the volatile molecules under the experimental condition, giving it the potential to be a substantial and unique source of retro-nasal sensation during food oral processing.<\/jats:p>","DOI":"10.1093\/chemse\/bjad028","type":"journal-article","created":{"date-parts":[[2023,8,17]],"date-time":"2023-08-17T13:22:06Z","timestamp":1692278526000},"source":"Crossref","is-referenced-by-count":22,"title":["Can nonvolatile tastants be smelled during food oral processing?"],"prefix":"10.1093","volume":"48","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1636-0129","authenticated-orcid":false,"given":"Yue","family":"He","sequence":"first","affiliation":[{"name":"Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou , 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