COST Action 96: interaction of food matrix with small ligands influencing flavour and texture

The COST Action 96 was launched at the end of 1994 and ended with the final meeting in Udine (September 1999). Four working groups were constituted an d their co-ordinators manage the scientific programmes. A model system was chosen by different laboratories, with beta-lactoglobulin as macromolecule and different flavour compounds to study the kinetic and thermodynamic cons tants. The effect of the texture and the structure of the matrix on flavour release was assessed on different models. Flavour release in the mouth has been evaluated by dynamic sensory methods, time intensity, nose space or m outh space analysis. Mathematical models have been elaborated to study flav our release from solid and semi-solid foods then from liquid emulsions to i nvestigate dilution effects on flavour release. A unique network of scienti sts from many different disciplines has been established to exchange inform ation and plan research interactions using the short missions and other opp ortunities. (C) 2000 Elsevier Science Ltd. All rights reserved.