Description
Presenter: Nicole Staniec, Firmenich, Inc.
When we consume food the brain receives information from the taste receptors on the tongue and from olfactory and smell receptors at the back of the nose.Additional information such as cooling and heat is generated from the trigeminal nerve in the mouth to complete the sensation that we know as flavor. Of all these signals that go to the brain, the most complex are those from the olfactory region of the nose, and it is these which principally allow us to discriminate and recognize different foods. However, there are many factors (both in vivo and in vitro) that influence the perception of flavor when a food is put into the mouth. The purpose of this paper is to demonstrate how in vitro variations such as flavor solubility, product matrix, encapsulation and legislation can alter one’s perception of flavor.
