6533b7dcfe1ef96bd1271c87

RESEARCH PRODUCT

Flavour release as a function of time in sugar matrices, in relation to the perception of their sweetness and taste

subject

description

Although instrumental or sensory analysis of food flavour profiles is often separated from gustatory studies, certain flavours may be classified as sweet, suggesting an interaction between flavour and aroma in sensory perception mechanisms. This paper contains information on the results of studies aimed at establishing dynamics of flavour and sweetness release in the course of their sensory perception during the mastication of sugar confectionery.