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 (https://doi.org/10.1016/S1389-0344(01)00071-5)
Full text not available in this repository.Request a copyAbstract
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 Dates: DateEvent2001PublishedSubjects: Medicine > Pharmacy and materia medica Department: Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
Faculty of Engineering > Chemical and Process EngineeringDepositing user: Strathprints Administrator Date deposited: 24 Jun 2011 15:26 Last modified: 08 Apr 2024 16:26 URI: https://strathprints.strath.ac.uk/id/eprint/10648