Abstract
To perceive aroma compounds, they must be delivered to the olfactory receptors, a process that depends on physical chemistry and physiology. The role of these two factors was studied using a variety of delivery mechanisms, ranging from gas phase delivery to the location and form of the aroma compounds in the food matrix. The effect of mouth loading and body position was also investigated. Delivery to the olfactory receptors was monitored in vivo using atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) and physiological responses were monitored simultaneously. It was found that body position and mouth loading affected the opening of the velum while common aroma solvents had a significant effect on the delivery of hydrophobic compounds. Aroma delivery from droplets of pure compounds suspended in the food matrix was very intense and could not be explained by conventional partition mechanisms. A delivery mechanism based on direct volatilisation from the air-liquid interface was proposed to explain this intense release which is also seen from some commercial encapsulated materials.
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