Flavor Release


For flavor to be perceived, it must be released from foods. Center experts have considerable experience in measuring flavor release from a broad range of food products. In some cases, flavor release is measured using human subjects (monitoring breath or expectorated saliva), while in others, specific equipment has been designed (artificial mouth) to provide data on how various food parameters will affect flavor release. These capabilities provide an understanding of how flavor is released from a product in real time during consumption. Some of the real time flavor release analysis techniques we use include:

  • Monitor aroma delivery of exhaled breath by APCI-MS/MS
  • Monitor taste delivery in expectorated saliva by LC/MS/MS