One of the key technologies behind the development of the new flavor line is proton transfer reaction-mass spectrometry � PTR-MS � which makes it possible to measure the flavor components released while natural and processed foods and beverages are being consumed.
Using these measurements, it is possible to obtain a picture of how consumers perceive the taste of the food they eat and the specific components behind consumer preferences.
Perception and recognition of a particular food is mainly based on the aroma components released during consumption. Using PTR-MS technology, Danisco measures the rise and fall of key flavor chemicals during chewing, swallowing and breathing � a complex and rapid process.
The flavor chemicals are measured in samples taken from the human nasal cavity, focusing particularly on the breath expelled during the swallowing of food, the major contributor to aroma perception.
While most traditional methods of flavor analysis can only measure the flavor components released at a single point in time, PTR-MS measurements provide a complete, real-time picture.
By identifying the critical compounds that distinguish a particular fruit or food, it becomes possible to recreate a similar effect in a finished food or beverage product.
In addition to analysing the flavor release profile of natural products during consumption, it is possible to observe how flavors are released from all kinds of food and beverage formulations, including the influence of ingredients such as, fat, protein, carbohydrate, water and stabilisers on the overall flavor experience.
9,000 chicks die on China farm, not bird flu-paper