Flavour perception

Measuring Flavour Perception Is Influenced by Several Factors... 

The flavour a consumer perceives has been described as the result of interactions among three factors that impact the overall flavour perception of foods (Fig. 3.1). The first factor includes all physical, chemical and biological aspects... 

Fig. 3.1 Three factors influence flavour perception. The first includes all aspects that are related solely to the food, such as the aroma-active compounds present and interactions between the food matrix and aroma compounds. The second comprises all aspects related to the in-mouth situation. This makes the person eating the food an integral part of the system being analysed, and takes account of interactions between food and consumer. Finally, psychosocial and cognitive effects modulate aroma perception...

In taste trials, colour has been found to have an important influence upon flavour perception. Early fruit-flavoured products were probably flavoured with jam and did not have a particularly strong flavour. Even with modern flavours the experiment of putting the wrong colour in the... 

The effects of the main wine macro-components on wine aroma has been discussed in this chapter. Although these interactions have not received as much scientific attention as other aspects of wine flavour, it is clear that it is necessary to consider them since they may strongly influence the release of wine aroma components, thereby influencing flavour perception by the consumer. 

Schieberle, P., Heiler, C (1997) Influence of processing and storage on the formation of the metallic smeUing (ii,Z)-2,6-nonadienol in buttermilk. In Kruse, H.-P, Rothe, M. (eds.) Flavour Perception. Aroma Evaluation. University Potsdam, pp. 213-220... 

Meijboom P. W. (1964) Relationship between molecular structure and flavour perceptibility of aliphatic aldehydes. J. Am. Oil Chem.Soc. 41, 326-8. 

As most flavourists are chemists, they have an extensive knowledge of the numerous molecules and ingredients that can be combined to develop flavours. A typical part of their studies consist in learning an extensive list of flavour molecules, their corresponding smell and/or taste and their usage in flavour formulation. Therefore, they tend to use molecule names to describe their flavour perceptions, mentally analysing and deconstructing the formula they think is hidden behind this perception. 

Deconstruction of flavour perception Link between flavour perception and assumed flavour formula Link between flavour perception and associated descriptors... 

Description of flavour perception Molecules/ingredient names, combined with consumer and artist-linked verbatim Standardised flavour language (Sense It )... 

Flavourists are usually comfortable with this methodology, as the requested deconstruction of the flavour perception to discriminate products is not far from their way of working. They find the ranking task easy to perform, as long as the number of products to rank is not too large (the sensory scientist in charge of the project usually selects flash profile for studies of eight to ten products maximum). 

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