Flavour and food matrix interactions - Impact of food product architecture and cross-modal interactions on flavour release & perception
15 important questions on Flavour and food matrix interactions - Impact of food product architecture and cross-modal interactions on flavour release & perception
Flavour release from a lipid matrix in the headspace is affected by:
- Fat content
- Fat type
- Fat state (liquid/solid)
Lowering the fat content of a hydrophobic compound, results in a ... Release of volatile aroma compounds.
A lower fat content causes a ... Release kinetics.
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How are viscosity and volatile release related?
The effect of viscosity on the release of volatile aroma compounds in liquid foods can be explained by two mechanisms:
- Upon addition of a thickener, physical/chemical interactions could occur between the thickener and volatile aroma compound. These interactions result in a decrease in the release of the volatile.
- The mass transfer of the volatile from the liquid food into the gas phase is modified (reduced) for an increase in viscosity.
Has viscosity a large effect on taste and smell?
Mention 3 possible reasons why taste intensity is more sensitive to changes in viscosity than smell?
- Effect on mass transfer of the volatile aroma compound between the surface of the liquid food and taste buds upon increased viscosity
- Surface regeneration effects and mixing effects in the mouth
- Decreased contact surface area between the liquid food and the mouth due to an increased viscosity of the food. The liquid food spreads less on the tongue, resulting in a decreased amount of taste buds being stimulated by the taste compounds in the solution (consisting of the food and saliva).
Mention 3 possible reasons why taste intensity is more sensitive to changes in viscosity than smell?
- Effect on mass transfer of the volatile aroma compound between the surface of the liquid food and taste buds upon increased viscosity
- Surface regeneration effects and mixing effects in the mouth
- Decreased contact surface area between the liquid food and the mouth due to an increased viscosity of the food. The liquid food spreads less on the tongue, resulting in a decreased amount of taste buds being stimulated by the taste compounds in the solution (consisting of the food and saliva).
How is hardness of food related to the physical release of the volatile aroma compound and to the perceived odour intensity?
- Physical release of the volatile aroma compound --> not affected
- Perceived odour intensity --> increased hardness resulted in a reduced perception of odour intensity
Which food related properties play a role in the release of flavour?
- Viscosity
- Hardness
- Chewing pattern
- Brittleness
How are brittleness and release of tastants related?
The concentration of the flavour compound in the nasal cavity will not necessarily be the determining factor for flavour perception. T/F
What is the fracture strain?
How does sweetness depend on fracture strain?
How are the number of chews related to sweetness? And why?
More chews --> smaller bolus particles --> larger total surface area of all bolus fragments --> high sugar flux/release from bolus to saliva/taste buds --> high sweetness
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