Award details

Predictive modelling of flavour release from foods during eating

Reference	RMQ08180
Principal Investigator / Supervisor	Dr A Smith
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Food Materials Science Division
Funding type	Research
Value (£)	52,164
Status	Completed
Type	Research Grant
Start date	01/01/1998
End date	30/06/2001
Duration	42 months

Abstract

The rate at which flavour is released from foods is crucial in determining the consumers perception of flavour quality. Theories of interfacial mass transfer and penetration theory have recently been used to model flavour release from complex foods (e.g. emulsions). Using a new technique which measures flavour release in vivo, the aim is to validate and develop the models further. This will require measurement of flavour release in people eating foods using electromyography to determine mastication patterns, followed by further development of the model based on physiochemical hypotheses like fat melting, emulsion inversion, hydration and partition. The data will be made available in a computer package that can predict flavour release. This is new, interdisciplinary science, involving three research groups in the UK who are all leaders in their fields. (Joint with grants RMQ08177 and RMQ08176).

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	LINK: Satellite Projects to Food Quality/Safety (RMQ) [1995]
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

RMQ08176 Predictive modelling of flavour release from foods during eating

RMQ08177 Predictive modelling of flavour release from foods during eating

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