Abstract
An integrated approach combining sensory analysis and physicochemistry was used to investigate the impact of swallowing on aroma release and perception. A panel of 10 people evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using two protocols (spitting out or swallowing the product) and the temporal dominance of sensations method. Aroma release in their nasal cavity was simultaneously measured by proton transfer reaction mass spectrometry. The swallowing of the product resulted in more complex perceptions, but decreased the dominance rates of aromatic attributes. Ethanol perception also had a high impact when the product was swallowed.
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