METHOD OF EVALUATING CONTRIBUTION OF PERFUME COMPOUNDS IN RETRONASAL AROMA

摘要

PROBLEM TO BE SOLVED: To provide a method of evaluating contribution of a perfume compound in retronasal aroma in the process of eating and drinking.;SOLUTION: A method of evaluating contribution of a perfume compound that is felt after swallowing food or drink is provided, where the method evaluates, as a degree of contribution of a perfume compound, a ratio of; concentration, or a cumulative aroma concentration value, of the perfume compound that moves from the mouth to the nose and is discharged from the nose after swallowing food or drink; to concentration, or a cumulative aroma concentration value, of the perfume compound that moves from the mouth to the nose and is discharged from the nose after swallowing a water solution of a threshold concentration.;SELECTED DRAWING: Figure 1;COPYRIGHT: (C)2018,JPO&INPIT