Authors
Peltier, C., Mourabit, O., Coulibaly, K., Andriot, I., Trelea, I. C.
Abstract
The modeling of aroma release in food science is a complex, multidisciplinary field integrating mass transfer theory and principles of physical chemistry. While mechanistic models have long been used to understand volatile release, their practical adoption has been hindered because existing implementations are often private, "in-house" tools that lack reproducibility and extensibility. This paper introduces digimouth, an open-source Python framework designed to provide a unified, modular, and reproducible environment for simulating and fitting aroma release kinetics. A key innovation of digimouth is its handling of events and stages. Events represent discrete, instantaneous changes in the system (such as opening a bottle or swallowing), while stages allow for multi-phase simulations where experimental conditions or physical dynamics change over time. To demonstrate the tool's utility, the authors implemented established in vitro convection models and performed sensitivity analyses on parameters such as air-water partition coefficients and mass transfer coefficients. The package also includes an optimization module based on the least-squares method to fit parameters to experimental data. Validation against real-time data from Proton Transfer Reaction-Time of Flight- Mass Spectrometry (PTR-ToF-MS) shows a satisfactory fit, with an average error of approximately 2%. Ultimately, digimouth facilitates robust model development and hypothesis testing, offering the food science community a collaborative tool to better understand the mechanisms of flavor release.
Preprint server:
bioRxiv
The authors list and abstract were imported from bioRxiv on 07 Oct 2026.
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