earticle

영어

The main purpose of flavor research using conventional extraction methods, such as solvent extraction, distillation, and dynamic headspace, is to effectively extract, identify, and quantify flavor volatiles present in food matrices. In recent flavor research, the importance of understanding flavor release during mastication is increasing, because only volatiles available in the headspace contribute to the perception of food 'flavors'. Odor potency differs among flavor volatiles, and the physicochemical characteristics of flavor volatiles affect their release behavior and interaction with various food matrices. In this review, a general overview of flavor release and flavor-food interactions within frozen dessert systems is given with emphasis on chemical, physiological, and perceptual aspects. Chemical and sensory analysis methods competent for investigating such flavor-food interactions are illustrated. Statistical analysis techniques recommended for data acquired from such experiments are also discussed.