The flavor components of the evaluation method of developing property

摘要

PROBLEM TO BE SOLVED: To provide an evaluation method capable of easily, objectively and efficiently discriminating diffusive flavor components useful in reproducing development of intraoral flavor of just-made, freshly cooked, or freshly brewed hot food and drink, from flavor components which do not contribute to such a development.SOLUTION: An evaluation method of flavor development properties of flavor components contained in food and drink is provided. In the method, exhalation is collected, which is exhaled during chewing time of 0 to t from the oral cavity through the nasal cavity and nostrils while chewing solid food whose temperature is 50 to 70°C, or which is exhaled in 1 to n times of exhalation from the oral cavity through the nasal cavity and nostrils while drinking drink whose temperature is 50 to 70°C, then a flavor component A contained in the exhalation is measured through gas chromatography, and a peak area value of the flavor component A in the measurement is defined as a1. Meanwhile, exhalation is collected in the same conditions as above except changing the temperature of the solid food to -10 to 10°C, or changing the temperature of the drink to 0 to 10°C, then the flavor component A contained in the exhalation is measured through gas chromatography in the same condition, and a peak area value of the flavor component A in the measurement is defined as a2. When a peak area ratio a1/a2 is 1.3 or more, the flavor component A is qualified as a diffusive flavor component which is characteristic of cooking food or hot drink.SELECTED DRAWING: None