Flavour Release Flashcards
what kind of process is eating
dynamic
temporal dimension
describe flavour during eating
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
why is flavour release important
consumer acceptance
-expectations and liking
how does composition adn structure affect a food product
changes time-intensity perception
how does this affect the formulation alternatives
when making a healthier alternative affects flavour release
hypothetical example 1
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
why is aspartame a bad sweetener in chocolate
sugar masks the bitterness as it releases earlier while aspartame hits later and longer
what is the perception of flavour strongly influenced by
release of volatile aroma compound from the food matrix
draw the conceptual model for a food matrix, flavour release and sensory perception
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
describe dynamic flavour release
occurs during eating, affecting the time intensity sensory perception
what is the temporal release and perception of flavour related to
breakdown of food during mastication
what does the structure and composition of food affect
the amount and rate of flavour release during consumption altering flavour perception
what influences dynamic flavour release
food matrix
eating behaviour and oral processing
how does the food matrix influence flavour release
composition: fat & protein, impacts partitioning of aroma compounds
structure: rate of oral breakdown during chewing impacts the rate of mass transport
how does eating behaviour influence flavour release
Chewing behaviour
physiological differences: dentition, saliva flow rates
what is the driving force for mass transport
non-equilibrium
-diffusion
the concentration of compounds released under dynamic conditions is controlled by
partitioning
mass transport
what is partitioning influenced by
fat content
air-product coefficient
Interactions
how does fat content affect partitioning
% of fat
solubility
emulsion
how does air-product partition coefficient affect partitioning
volatility of compounds (oral of nasal cavity)
temperature
how do interactions influence partitioning
binding reduces perception
effect of fat on headspace concentration
-use diacetyl and limonene in the example
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
what is mass transport influenced by
structure/texture
fat melting point
surface area
rate of surface renewal
example of how structure/texture influences mass transport
viscosity and gel strength influences rate of diffusion
