Chapter 8. Modelling Flavour Release

  1. Andrew J. Taylor1 and
  2. Robert S. T. Linforth2
  1. Robert S. T. Linforth

Published Online: 5 JAN 2010

DOI: 10.1002/9781444317770.ch8

Food Flavour Technology, Second Edition

Food Flavour Technology, Second Edition

How to Cite

Linforth, R. S. T. (2010) Modelling Flavour Release, in Food Flavour Technology, Second Edition (eds A. J. Taylor and R. S. T. Linforth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444317770.ch8

Editor Information

  1. 1

    Division of Food Sciences, University of Nottingham, Sutton Bonington, Loughborough, UK

  2. 2

    Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Loughborough, Leics, UK

Author Information

  1. Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Loughborough, Leics, UK

Publication History

  1. Published Online: 5 JAN 2010
  2. Published Print: 8 FEB 2010

ISBN Information

Print ISBN: 9781405185431

Online ISBN: 9781444317770

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Keywords:

  • modelling flavour release;
  • equilibrium partition models;
  • air/water partition coefficient;
  • estimation of Kaw using QSPR;
  • quantitative structure–property relationships (QSPR);
  • dynamic systems;
  • retronasal aroma simulator (RAS) - headspace sampling system to mimic eating conditions in mouth;
  • carboxy-methylcellulose (CMC)

Summary

This chapter contains sections titled:

  • Introduction

  • Equilibrium partition models

  • Dynamic systems

  • In vivo consumption

  • Conclusion

  • References