Award details

(A) Consumer perception of the eating quality of foods: relationships between composition flavour release and sensory qualities

Reference	JE514392
Principal Investigator / Supervisor	Professor Andrew Taylor
Co-Investigators / Co-Supervisors	Ms Tracey Hollowood
Institution	University of Nottingham
Department	Sch of Biosciences
Funding type	Research
Value (£)	29,376
Status	Completed
Type	Research Grant
Start date	01/10/2001
End date	01/04/2002
Duration	6 months

Abstract

The link between flavour compounds and the sensory response they evoke has been studied for many years. The mathematical relationships in use today, date back to the mid-1850s with the latest major revision being in the 1960s. An improved hypothesis to explain the link between chemical signal and aroma perception was proposed in 1986 and took into account the effect of adaptation on the response. Testing this hypothesis is only now possible thanks to the in vivo techniques we have developed in our laboratory for monitoring flavour release in-mouth and in-nose. When flavours are present in mixtures, there is the possibility of interactions which may affect perceived flavour but there are conflicting views in the literature. Using our in vivo monitoring techniques we have the ability to investigate this issue with a high chance of success. We have also developed an objective approach to flavour formulation in new food products or in products where the matrix has been altered. Currently progress in all areas is being hindered as we need access to a sophisticated sensory facility on-site so that we can compare the flavour release characteristics of panellists measured in vivo with their sensory assessment of a sample. A sensory facility with 12 computerised booths is required so that panelists can assess food according to a protocol and so the data produced can be statistically analysed in an efficient manner. The basic infrastructure is present but equipment to enhance the existing sensory booths is requested.

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	Joint Equipment Initiative 2000 (JE5) [2000]
Funding Scheme	X – not Funded via a specific Funding Scheme

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