Flavor release in the mouth

Abstract

Abstract The flavor perception we derive from eating a food product is determined by the nature and quantity of the flavor components, the availability of these components to the sensory system as a function of time, and the mechanisms and strategies of perception and scaling which determine the flavor quality and intensity over time as recorded by a panelist. An overview is given of the current state of knowledge in these fields as relevant to the understanding of flavor release. Special attention is given to the breakdown of the food matrix through mastication and the convective transport of the released volatiles through the upper airways to the olfactory epithelium. The effects of ingredients and the influence of the structure of food on the flavor release are also discussed. The overview is based on literature data and on results of work carried out at Unilever Research Laboratorium Vlaardingen which have not been published previously.