Flavor release in the mouth
Flavor release in the mouth
复制标题
味道在口中释放
DOI：
10.1080/87559129109540906
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发表时间：
1991
影响因子：
5.8
通讯作者：
P. Haring
中科院分区：
文献类型：
--
作者：
P. Overbosch;W. G. M. Afterof;P. Haring
摘要我们从食用食品中获得的风味感知是由风味成分的性质和数量、这些成分对感觉系统的可用性作为时间的函数以及感知和缩放的机制和策略决定的，这些机制和策略决定了随时间推移的风味质量和强度。概述了在这些领域的知识的现状，相关的风味释放的理解。特别注意的是通过咀嚼和对流运输的释放挥发物通过上气道的嗅觉上皮细胞的食物基质的分解。并讨论了食品成分和食品结构对风味释放的影响。该综述是基于文献数据和在联合利华研究中心弗拉尔丁根进行的工作结果，这些数据和结果以前没有发表过。
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.