Abstract
The release of flavors from foodstuffs during the process of mastication is of primary importance to the perceived quality of the product. On one hand, the flavor quality perception depends on the chemical composition of the flavoring system whereas, on the other hand, the exact way in which the aroma chemicals are released in the mouth is of vital importance. In consequence, many studies have been devoted to describe and predict flavor interactions in foodstuffs to enable rational flavor reformulations and to study the kinetic behavior of their transfer to the olfactory epithelium. This contribution will discuss the underlying principles and the methods which are used to quantify both phenomena. As such, Breath-MS and time-intensity sensorial profiling will be presented to underline the importance of flavor release.
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© 1999 Springer Science+Business Media New York
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de Kok, P.M.T., Smorenburg, H.E. (1999). Flavor Release in the Mouth. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_34
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DOI: https://doi.org/10.1007/978-1-4615-4693-1_34
Publisher Name: Springer, Boston, MA
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