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Roberts, D.D. and Acree, T.E.

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Model Development for Flavour Release From Homogeneous Phases,

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Flavor release devices simulating the release of aroma compounds in the mouth were used to develop models of flavor release. The retronasal aroma simulator (RAS) was used to investigate the effects of oil and temperature on flavor release. A device with a direct mass-spectrometer connection was use d to determine the effect of viscosity. Addition of oil and thickeners to water reduced aroma volatility, especially of high volatility compounds. Compounds that were nonpolar were naturally more affected by oil than polar compounds. Based on the results, a model for flavor release in homogeneous foods was developed from simple foods with homogeneous phases. This model seeks toextend the predictive power of Henry's law, which was developed for aqueous solutions. It is based on oil/water/air partitioning theory and empirical relationships of viscosity and temperature. It was tested with data from this work and found to exhibit a correlation of R2=0.90 for all compounds tested.

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