8-5 |
Individualization of flavor preferences |
C. YERETZIAN, Nestlé Research Center, PO Box 44, CH-1000, Lausanne 26, Switzerland Personal dietary choices are largely based on flavor preferences. Thus understanding individual flavor perception and preference is vital to understanding the basis of human diet selection. We have developed novel analytical tools to measure, at an individual / personal level, the aroma as it is delivered breath-by-breath to the olfactive epithelium of a person while eating and drinking. Aroma compounds released in-mouth during eating is transported from the oral cavity via the pharynx to the nasal cavity (retronasal aroma). By sampling on-line the air exhaled through the nose, and analyzing breath-by-breath the composition of the exhaled air by direct injection mass spectrometry, we explore the aroma as it is delivered to the nose during eating. This triggers a chain of processes, at the end of which is our subjective perception and the related behavioral implications i.e. food preferences. We first discuss the retronasal aroma for some model food systems, explore their inter- and intra-individual differences with respect to measured retronasal aroma, and relate these to the sensory perception. We then present results on coffee and ice-cream, and outline the main differences of in-mouth aroma delivery for the two products. Finally, we discuss the implications these might have on flavor preferences and related dietary selections.
Session 8, Tailoring food choices to improve health: What role will the food industry play?
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