Résumé
In this chapter, we will briefly describe the complexity of the main mechanical, biochemical and physicochemical phenomena that occur in the mouth during food consumption using examples. To better understand the reactions occurring in the mouth during food consumption, in vitro systems called model mouths were developed to simulate food consumption and thus answer some of the more fundamental questions regarding olfactory perception. This chapter provides examples of the applications of the model mouth in performing oral functions, such as mastication, saliva production and airflow, as well as swallowing, while the released volatile compounds are measured. The recent model mouth designs represent the actual occurrence of food consumption under oral conditions in a more accurate way. We believe that this type of methodology will be even more commonly applied in the future to improve the knowledge in this field.