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Volatile flavor release from foods during eating
1Department of Applied Biochemistry and Food Science, University of Nottingham, Loughborough, U.K.
Critical Reviews in Food Science and Nutrition
|December 1, 1996
Summary
Measuring volatile flavor release during eating provides a more accurate aroma profile than traditional methods. This instrumental analysis reveals how food changes in the mouth affect flavor perception.
Area of Science:
- Food Science
- Sensory Science
- Analytical Chemistry
Background:
- Traditional methods like headspace analysis do not reflect the dynamic changes in volatile flavor release during food consumption.
- Understanding in-mouth volatile dynamics is crucial for correlating aroma profiles with sensory perception.
Purpose of the Study:
- To investigate the differences in volatile profiles measured during eating compared to traditional methods.
- To characterize the temporal changes in volatile release within the oral cavity.
- To explore the impact of food properties, such as hydration, on volatile release during mastication.
Main Methods:
- Development and application of instrumental methods for measuring volatile compounds released by humans during eating.
- Comparison of in-mouth volatile profiles with headspace analysis of whole foods.
- Analysis of how food physical state changes (e.g., chewing, hydration) influence volatile release over time.
Main Results:
- Volatile profiles measured during eating differ significantly from static headspace measurements.
- In-mouth volatile composition changes dynamically with the progression of chewing and food breakdown.
- Hydration rate and extent in the mouth critically influence volatile release from low-water foods.
Conclusions:
- Instrumental measurement of in-mouth volatile release offers a comprehensive understanding of food aroma dynamics.
- This approach bridges the gap between aroma release, olfactory sensing, and overall flavor perception.
- Future research can leverage these methods to elucidate the complex relationship between food chemistry and sensory experience.
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