Oral cavity, sensory perceptions

Historically there have been numerous studies on how aroma components interact with the major food constituents. One speaks of interactions since any type of interaction between a flavor compound and a food constituent that restricts the movement of a flavor stimulus to a sensory receptor influences perception. This interaction may be chanical (e.g., hydrogen, hydrophobic, ionic, or covalent bonding), e.g., a chemical interaction may reduce the vapor pressure of an aroma substance thereby reducing the driving force for its evaporation in the oral cavity and reducing its movement to the olfactory receptors. 

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