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Taste Release and Its Effect on Overall Flavor Perception

机译：味道释放及其对整体风味感知的影响

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摘要

Methods for monitoring the concentrations of both volatile and non-volatile flavor compounds, close to the respective flavor receptors in the nose and on the tongue during eating, have been developed. Using these techniques, a "time release" profile can be built for each of the flavor compounds in a food over the time course of eating. These release profiles can then be compared with perceived flavor, measured using conventional sensory analyses, to study the contribution of the volatile and non-volatile flavor signals to the overall perceived flavor. The methods were applied to model gel-based and viscous foods as well as a chewing gum system. From the systems tested, there was evidence that the intensity of perceived volatile flavor was not solely due to the concentration of volatile in-nose. Various explanations for this discrepancy are given along with preliminary experimental data that suggest that delivery of the non-volatile flavor component also affects the perceived intensity of volatile flavor compounds.
机译：用来吃的过程中同时监测挥发性和非挥发性风味化合物的浓度，接近鼻子和舌头上的各味受体的方法，已被开发。使用这些技术，“时间释放”配置文件可为每个风味化合物的食物过食的时程建。这些释放曲线然后可以与感知味道相比，使用常规感官分析，来研究挥发性和非挥发性香味信号，以总感知风味的贡献测量。该方法应用于基于凝胶和粘性模型食品以及口香糖系统。从测试的系统，有证据表明，感知挥发性香味的强度并不仅仅由于在鼻挥发浓度。这种差异各种解释与该建议非挥发性香味成分的交货初步的实验数据一起给出也影响挥发性风味化合物的感知强度。

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