Flavour Release

Question 1

what kind of process is eating

Answer 1

dynamic
temporal dimension

Question 2

describe flavour during eating

Answer 2

it has a temporal dimension, perception changing as you eat
-breakdown of food during chewing and release of taste and aroma compounds from food matrix

Question 3

why is flavour release important

Answer 3

consumer acceptance
-expectations and liking

Question 4

how does composition adn structure affect a food product

Answer 4

changes time-intensity perception

Question 5

how does this affect the formulation alternatives

Answer 5

when making a healthier alternative affects flavour release

Question 6

hypothetical example 1

Answer 6

cheese: impacts the flavour , time-intensity perception
softer cheese: flavour release is earlier
hard cheese: crumbly cheese flavour release is 5 seconds later resulting in rejection of product

Question 7

why is aspartame a bad sweetener in chocolate

Answer 7

sugar masks the bitterness as it releases earlier while aspartame hits later and longer

Question 8

what is the perception of flavour strongly influenced by

Answer 8

release of volatile aroma compound from the food matrix

Question 9

draw the conceptual model for a food matrix, flavour release and sensory perception

Answer 9

nose
food matrix -> Odour and aroma
then green arrow from taste to aroma “flavour release”
oral
food matrix-> taste and texture-> aroma

both
sensory interactions-> perception

Question 10

describe dynamic flavour release

Answer 10

occurs during eating, affecting the time intensity sensory perception

Question 11

what is the temporal release and perception of flavour related to

Answer 11

breakdown of food during mastication

Question 12

what does the structure and composition of food affect

Answer 12

the amount and rate of flavour release during consumption altering flavour perception

Question 13

what influences dynamic flavour release

Answer 13

food matrix
eating behaviour and oral processing

Question 14

how does the food matrix influence flavour release

Answer 14

composition: fat & protein, impacts partitioning of aroma compounds
structure: rate of oral breakdown during chewing impacts the rate of mass transport

Question 15

how does eating behaviour influence flavour release

Answer 15

Chewing behaviour
physiological differences: dentition, saliva flow rates

Question 16

what is the driving force for mass transport

Answer 16

non-equilibrium
-diffusion

Question 17

the concentration of compounds released under dynamic conditions is controlled by

Answer 17

partitioning
mass transport

Question 18

what is partitioning influenced by

Answer 18

fat content
air-product coefficient
Interactions

Question 19

how does fat content affect partitioning

Answer 19

% of fat
solubility
emulsion

Question 20

how does air-product partition coefficient affect partitioning

Answer 20

volatility of compounds (oral of nasal cavity)
temperature

Question 21

how do interactions influence partitioning

Answer 21

binding reduces perception

Question 22

effect of fat on headspace concentration
-use diacetyl and limonene in the example

Answer 22

in aqueous solution with diacetyl and limonene there is more lipophillic limonene than hydrophillic diacetyl

In emulsion there is more hydrophillic diacetyl as the limonene cant diffuse into headspace rather it stays in fat globules

Question 23

what is mass transport influenced by

Answer 23

structure/texture
fat melting point
surface area
rate of surface renewal

Question 24

example of how structure/texture influences mass transport

Answer 24

viscosity and gel strength influences rate of diffusion

Question 25

how does surface area impact mass transport

Answer 25

more area facilitates diffusion

Question 26

what is rate of surface renewal

Answer 26

related to the breakdown of solids during chewing, and hydration or dissolution into saliva

Question 27

describe oral breakdown during chewing

Answer 27

interaction of the matrix structure/texture in the mouth
rate of breakdown alters amount and rate of flavour release

Question 28

why does individual perception of flavour release vary

Answer 28

significant differences in oral processing

Question 29

% of people that are chewers

Answer 29

43%

Question 30

% of people that are crunchers

Answer 30

33%

Question 31

% of people that are smooshers

Answer 31

16%

Question 32

% of people that are suckers

Answer 32

8%