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Released cells, breath analysis and in-mouth analysis in flavour research

Piggott, J.R. and Schaschke, C.J. (2001) Released cells, breath analysis and in-mouth analysis in flavour research. Biomolecular Engineering, 17 (3-4). pp. 129-136. ISSN 1389-0344

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Abstract

The flavour of a food or beverage is not perceived in a single event, but rather as a series of events experienced as the food is consumed. Recent methods in flavour research have taken account of this, and techniques have been developed to study flavour release in model systems (release cells or simulated mouths) and from the mouth or nose of assessors, while consuming foods. However, while there is agreement on the need in some cases for hydration or artificial saliva in simulated mouths, other parameters must be optimised on a case-by-case basis. Individual variability may still be a problem in breath analysis, and further work is required to determine the extent to which there are real differences in volatile profiles. The techniques of release cells and breath analysis must now be applied to provide data, which will allow flavour release to be modelled.

Item type: Article
ID code: 10648
Keywords: simulated mouth, saliva, mastication , flavour release , breath-by-breath analysis, Pharmacy and materia medica, Bioengineering, Molecular Biology, Biotechnology
Subjects: Medicine > Pharmacy and materia medica
Department: Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
Faculty of Engineering > Chemical and Process Engineering
Related URLs:
    Depositing user: Strathprints Administrator
    Date Deposited: 24 Jun 2011 16:26
    Last modified: 04 Sep 2014 18:58
    URI: http://strathprints.strath.ac.uk/id/eprint/10648

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