Breathe slower for food to taste better
A team of engineers used a 3D printed model of the human airway to determine how people enjoy the smell of good food. Engineers suggest that breathing slowly delivers flavor better to the nose.
“During quiet breathing, there is no valve that can control the direction of volatile transport,” said Rui Ni, assistant professor of mechanical engineering, Penn State. “However, something must be controlling the movement of these particles and keeping them out of the lungs.”
Ni and colleagues then tested airflow into and out of the airway. They reported their results in a recent issue of Proceedings of the National Academy of Sciences.
Chewed food particles end up in the back of the mouth in a sort of side cavity to the main airflow. The researchers found that when air is inhaled through the nose, the air flow forms an air curtain to prevent volatile particles released from the back of the mouth from escaping into the lungs. However, when air is exhaled, it sweeps into the area with abundant food volatiles moving them into the nasal cavity where they are sensed by olfactory cells.
Movement of the particles is also affected by the speed of breathing.
“Smooth, relatively slow breathing maximizes delivery of the particles to the nose,” said Ni. “Food smells and tastes better if you take your time.”
This slow, steady breathing optimizes the unsymmetrical transport effect and allows more air to sweep particles out and up. Ni suggests that for a really good meal, taking time to slow down and breathe smoothly will deliver more smell and flavor.
