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Researchers develop ‘model mouth’ for NPD and product evaluation
date:May 10, 2012
ral conditions the new model mouth is also able to measure aroma and flavor release by measuring the presence of volatile compounds.


Flavour perception


The perception of flavors is important in the acceptance of food by consumers. As such understanding the release of flavor and aroma compounds in the form of volatile organic compounds (VOCs) in the mouth is very important when producing new products.


The oral processing of food to facilitate VOC release involves a complex set of interrelat

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