Flavour Release Food Texture, Composition and Physiological Effects

3 Flavour Release Food Texture, Composition and Physiological Effects 

In-nose PTR-MS studies to investigate the influence of food texture on flavour release were conducted by van Ruth et al. [67]. The effect of flavour emissions on the viscosity 

PTR-MS nose-space evaluation of custards was further studied by Aprea et al. [71], who also specifically investigated the effects of texture and oral proeessing on the release of strawberry flavour in custards. The in-nose concentrations of strawberry flavour compounds during the consumption of the custard were significantly affected by the oral processing protocol involved (free chewing or imposed). This demonstrated how in vivo measurements can provide information about individual consumers. 

Mestres et al. used nose-space extraction to monitor the influence of whey protein gel texture on volatile release patterns during mastication [69,70]. The retronasal aroma release was followed and compared to sensory perception of overall aroma intensity, with the objective to And a connective link between physicochemical release patterns and perceived sensory impressions. Gel texture was foimd to be correlated with the in vivo physicochemical release patterns and to the corresponding retronasal aroma perception. 

The importance of the mastication rate on dynamic flavour release was further analysed by a combined model mouth/PTR-MS system for sunflower oil [84]. This study showed that an increase in the rate of mastication brought about an increase in the proportion of the more hydrophilic compounds (such as 2-butanone) released into the air relative to more hydrophobic compounds (such as 2-heptanone). In another flavour-related study 

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