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A Suggested Instrumental Technique for Studying Dynamic Flavor Release from Food Products
Author(s) -
LEE WILLIAM E.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10888.x
Subject(s) - flavor , process engineering , mass spectrometry , biochemical engineering , food products , chemistry , computer science , thermal , biological system , range (aeronautics) , environmental science , chromatography , food science , materials science , physics , engineering , biology , thermodynamics , composite material
An instrumental technique is outlined which can be used to study the dynamic volatile flavor release from various food systems. A mass spectrometer coupled with a specially designed apparatus is utilized. The apparatus provides the capability to study several aspects of the in‐mouth environment including thermal, work input, and salivation effects. Monitoring of the headspace concentration is essentially continuous. The technique yields accurate reproducible results and should be applicable to a wide range of food systems.