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Flavour Release (flavour + release)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

COST action 921: food matrices: structural organization from nano- to macro scale and impact on flavour release and perception

FLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2006
Béatrice Conde-Petit
No abstract is available for this article. [source]

Flavour encapsulation and controlled release , a review

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2006
Atmane Madene
Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation describes different processes to cover an active compound with a protective wall material and it can be employed to treat flavours so as to impart some degree of protection against evaporation, reaction, or migration in a food. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation and molecular inclusion. The choice of appropriate microencapsulation technique depends upon the end use of the product and the processing conditions involved in the manufacturing product. This overview describes each method cited above in terms of the basic chemical and/or physical principles involved and covers mechanisms of flavour release from food matrices. [source]

Persistence effects in flavour release from liquids in the mouth

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2003
Kevin M. Wright
Summary The flavour of drinks, creams and liquid-like food consumed without chewing is an important quality factor for consumers and manufacturers alike, so reliable predictive models of flavour release from liquids in the mouth are highly desirable. In this paper we show how the breath-by-breath concentration of aroma in the headspace after swallowing an aliquot of liquid can be modelled using basic principles of interfacial mass transfer. This mechanistic model is used to fit the experimental data for dilute aqueous solutions of five aroma compounds consumed by trained panellists. It is shown that many aroma compounds give detectable concentrations in the exhaled breath several minutes after swallowing and after ten or more exhalations. The influence of liquid composition on this aroma persistence effect is discussed. [source]