Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

Area of Science:

• Food Science
• Sensory Science
• Analytical Chemistry

Background:

• Flavor perception is a complex, time-dependent process.
• Aroma molecule release from food is influenced by food matrix and oral processing.
• Significant inter-individual variations exist in food oral processing.

Purpose of the Study:

• To investigate the dynamic aspects of flavor perception.
• To explore the relationship between aroma release kinetics and sensory perception.
• To highlight the role of inter-individual variations in flavor perception.

Main Methods:

• Utilized sensory methods like time intensity (TI), temporal dominance of sensations (TDS), and temporal check-all-that-apply (TCATA).
• Employed direct injection mass spectrometry (DIMS) techniques, including atmospheric pressure chemical ionization (APCI) and proton-transfer reaction (PTR) mass spectrometry.
• Conducted simultaneous dynamic sensory evaluation with DIMS.

Main Results:

• DIMS techniques provide real-time data on aroma release in the 'nosespace'.
• Aroma release patterns measured by DIMS correlate with dynamic sensory perception.
• Significant inter-individual variations in aroma release were observed and discussed.

Conclusions:

• Direct injection mass spectrometry is a valuable tool for studying dynamic flavor perception.
• Understanding inter-individual variations in aroma release is crucial for explaining differences in flavor perception.
• Cross-modal interactions play a significant role in the overall flavor experience.