Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies

Résumé fourni par la source

We tested a spreadsheet-based model for flavor release from composite (fat, protein, water) gels in the mouth using a simplified gel system with single flavors added and a sensory panel trained in the use of time-intensity methods. Gel manufacture was adjusted to control the parameters used in the model. The model mimicked the shape of the experimental time-intensity plot only when it incorporated removal of flavor by breathing and swallowing. The predicted time-intensity curve depended on the exchange flow of air between the mouth and throat. Factors associated with the gel had a much smaller effect. The model predicted correctly that flavor diffusivity and fat particle size had a small effect on perceived maximum intensity of flavor (IMax) and time of maximum intensity (TMax). It also predicted that IMax would be proportional to flavor concentration in the gel, but the experimental increase in IMax was less than proportional to changes in concentration.

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