Award details

Development of transport models to describe flavour release from foods

Reference	BBS/E/F/03050585
Principal Investigator / Supervisor	Dr Brian Hills
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	50,455
Status	Completed
Type	Institute Project
Start date	01/04/1997
End date	30/09/1997
Duration	6 months

Abstract

Flavour release research involves studying the effect of the food matrix on the release of flavour from foods and the sensory perception. This new approach to flavour and flavour perception requires new methodology to be developed to study the amount of flavour released from various food matrices under conditions simulating eating patterns. Detailed sensory studies will be done to validate the eating conditions and to measure differences in response resulting from different release rates of flavour from different food matrices. Cooperation with other areas expertise within IFR will allow the development of models describing flavour release, taking into consideration the food matrix and composition, in particular how the physico chemical properties and the structure of the bulk matrix influence the release of flavour

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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