A METHOD TO MIMIC AND TO STUDY THE RELEASE OF FLAVOR COMPOUNDS FROM CHEWED FOOD

A method for analysing the flavour release from chewed food has been d eveloped. Flavour release is studied in an artificial mouth simulating the process of chewing and using fluid model systems, in our case aro matised oil in water emulsions. The fast transfer of volatile substanc es from the chewpulp into the gaseous phase is followed up by comparin g six quickly taken gas samples. Volatile substances are analysed by m eans of a special technique which includes cryofocusing and capillary gas chromatography. As a wide spectrum of individual volatile substanc es is considered, systematic investigations into the flavour release f rom food under mouth-typical conditions are possible.