Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception

Citation
A. Buettner et P. Schieberle, Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception, FOOD CHEM, 71(3), 2000, pp. 347-354
Citations number
27
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
0308-8146 → ACNP
Volume
71
Issue
3
Year of publication
2000
Pages
347 - 354
Database
ISI
SICI code
0308-8146(20001115)71:3<347:IOMOTC>2.0.ZU;2-4
Abstract
General aspects of flavour perception are discussed with regard to the rela tionships between odour concentration and odour intensity and effects on od our thresholds occurring in mixtures of odourants. Factors modifying flavou r release during eating are emphasised, such as the influence of human phys iology, the structure and the concentration of the odourants or the duratio n of mastication. Recent investigations performed by our group in terms of COST action 96 "Interaction of food matrix with small ligands influencing f lavour and texture" concerning this topic are summarised. (C) 2000 Elsevier Science Ltd. All rights reserved.