Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.

The Odeuropa Smell Explorer is a brand-new web tool developed for the exploration of smell as a cultural phenomenon. This searchable website enables you to discover the smells the past and understand how they shaped European history and culture. The Smell Explorer is the result of three years of intensive research and development by an ... Read more

Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.

In a major breakthrough, scientists have built a tool to predict the odor profile of a molecule, just based on its structure. It can identify molecules that look different but smell the same, as well ...

A new computer-trained scent model has done better than humans at identifying odors. In analyzing 500,000 potential odor molecules that had never before been synthesized, it also handily did work that would take 70 person-years to complete.