In order to develop a potent flavor, aroma compounds have to leave the food and to interact with the receptors in the upper nasal cavity, i. e. they have to be sufficiently volatile. The aroma compounds reach the receptors either orthonasal by the nostrils or retronasal by the pharynx. In addition to the chemical structure, particularly the composition of the non-volatile ingredients influences the volatility of the aroma compounds. Modification of food formulation changes the volatile contingent of an aroma compound and with it its perception during consumption. By means of online breath analysis using proton transfer reaction mass spectrometry their amount of release during consumption could be determined. Modification of protein and fat content influenced the release most, though the intensity of aroma perception was particularly changed by the texture and accordingly the consistency of the products.
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In order to develop a potent flavor, aroma compounds have to leave the food and to interact with the receptors in the upper nasal cavity, i. e. they have to be sufficiently volatile. The aroma compounds reach the receptors either orthonasal by the nostrils or retronasal by the pharynx. In addition to the chemical structure, particularly the composition of the non-volatile ingredients influences the volatility of the aroma compounds. Modification of food formulation changes the volatile contingen...
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