Understanding flavour release: the key to better food flavour?

The flavour of food is one of the key factors determining food quality and acceptance. When food is eaten, flavour compounds are released at different rates, depending on the physical properties of the molecules themselves and on the physical and chemical properties of the food matrix. When foods are reformulated to meet dietary goals (e.g. low sugar or fat, high fibre) there is a change in flavour release properties which adversely affects the perceived flavour. Flavour analysis has generally ignored the temporal aspects of flavour release but this parameter may help explain subtle differences in flavour perception. Methods for measuring sensory changes with time (time intensity analysis) are well established but methods for measuring the flavour volatiles delivered to the olfactory receptors have recently developed to the stage where detection at the ug/kg (ppb) level is achievable. Results from these measurements have been used to study flavour release from a range of foods. One application of this technique is to determine the differences in flavour release between regular and low‐fat foods. The information obtained can be used to reformulate flavours in a systematic manner to improve the flavour of low‐fat products.