The flavour of a food or beverage is not perceived in a single event, but rather as a series of events experienced as the food is consumed. Recent methods in flavour research have taken account of this, and techniques have been developed to study flavour release in model systems (release cells or simulated mouths) and from the mouth or nose of assessors, while consuming foods. However, while there is agreement on the need in some cases for hydration or artificial saliva in simulated mouths, other parameters must be optimised on a case-by-case basis. Individual variability may still be a problem in breath analysis, and further work is required to determine the extent to which there are real differences in volatile profiles. The techniques of release cells and breath analysis must now be applied to provide data, which will allow flavour release to be modelled.
- simulated mouth
- flavour release
- breath-by-breath analysis
Piggott, J. R., & Schaschke, C. J. (2001). Released cells, breath analysis and in-mouth analysis in flavour research. Biomolecular Engineering, 17(3-4), 129-136. https://doi.org/10.1016/S1389-0344(01)00071-5