A Suggested Instrumental Technique for Studying Dynamic Flavor Release from Food Products

摘要

ABSTRACTAn 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 system