Document Detail

Release cells, breath analysis and in-mouth analysis in flavour research.
MedLine Citation:
PMID:  11377273     Owner:  NLM     Status:  MEDLINE    
The flavour of a food or beverage is not perceived in a single event, but rather as a series of events experienced as the food is consumed. Recent methods in flavour research have taken account of this, and techniques have been developed to study flavour release in model systems (release cells or simulated mouths) and from the mouth or nose of assessors, while consuming foods. However, while there is agreement on the need in some cases for hydration or artificial saliva in simulated mouths, other parameters must be optimised on a case-by-case basis. Individual variability may still be a problem in breath analysis, and further work is required to determine the extent to which there are real differences in volatile profiles. The techniques of release cells and breath analysis must now be applied to provide data, which will allow flavour release to be modelled.
J R Piggott; C J Schaschke
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Biomolecular engineering     Volume:  17     ISSN:  1389-0344     ISO Abbreviation:  Biomol. Eng.     Publication Date:  2001 May 
Date Detail:
Created Date:  2001-05-29     Completed Date:  2001-08-02     Revised Date:  2005-11-16    
Medline Journal Info:
Nlm Unique ID:  100928062     Medline TA:  Biomol Eng     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  129-36     Citation Subset:  IM    
Department of Bioscience and Biotechnology, University of Strathclyde, 204 George Street, G1 1XW, Glasgow, UK.
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MeSH Terms
Biomedical Engineering
Breath Tests / methods
Flavoring Agents / analysis*
Food Analysis / methods
Reg. No./Substance:
0/Flavoring Agents

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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