FLAVOR RELEASE IN THE MOUTH

Eating is the stage at which food flavour is released, sensed and judg ed by consumers. The relationships between flavour compounds and senso ry perception are still not entirely clear. Analysing the total flavou r composition of a food does not reflect the flavour profile experienc ed during eating; however, new methods of analysis that model flavour release in-mouth have been developed. Recently, direct analysis of vol atiles in the air expired through the nose and mouth has been achieved during eating, confirming that the volatile profile changes over time , as had been suspected from results produced by time-intensity sensor y analysis. Data from these analyses may explain the link between perc eption and food composition as well as providing a tool for optimizing the formulation of flavours in low-fat foods.