FROM ENCAPSULATION TO FLAVOR PROFILE: A TASTY MODEL

摘要

Encapsulation is a technique to enable the controlled release of a flavor during use. Due to the variety in the encapsulation process and the differentiation in encapsulation methods, tuning the desired flavor profile is a laborious process of trial and error. Therefore, the objective of this project is to identify and to model the relation between process and product parameters of encapsulation and the flavor profile during use. This involves the identification of the key process parameters that influence the flavor profile via black box modeling and understanding the physics of the relations by white box modeling.