In vivo measurement of flavour release from mixed phase gels

Flavour release was investigated from pure gelatin, pure agarose and mixed gelatin-agarose gels, all containing 25% sucrose and flavoured with p-cymen e. ethyl butyrate, pyrazine and ethanol. Gels were characterised by optical microscopy, and theological techniques to determine phase separation, elas tic modulus and melting temperature. Volatile release was measured by monit oring the four volatiles in the expired air from one individual eating the gels, using Atmospheric Pressure Chemical Ionisation-Mass Spectrometry. The release pattern of p-cymene was not affected by gel type. The release of e thanol, ethyl butyrate and pyrazine was affected to different extents by th e matrix suggesting that both the properties of the volatile and the matrix determine volatile release in vivo. (C) 2001 Elsevier Science B.V. All rig hts reserved.