| Preface | xi |
| 1. | Flavor Release: A Rationale for Its Study | 1 |
| In Vivo and Dynamic Flavor Release Methodology | |
| 2. | Techniques for Measuring Volatile Release In Vivo during Consumption of Food | 8 |
| 3. | Real-Time Flavor from Foods during Eating | 22 |
| 4. | Flavorspace: Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating | 33 |
| 5. | Wound Response in Plants: An Orchestrated Flavor Symphony | 44 |
| 6. | Time-Resolved Headspace Analysis by Proton-Transfer-Reaction Mass-Spectrometry | 58 |
| 7. | Released Oral Malodors Measured by Solid Phase Microextraction-Gas Chromatography Mass Spectrometry | 73 |
| 8. | Changes in the Concentration of Key Fruit Odorants Induced by Mastication | 87 |
| 9. | Release of Non-Volatile Flavor Compounds In Vivo | 99 |
| 10. | On-Line Monitoring of Coffee Roasting by Proton-Transfer-Reaction Mass-Spectrometry | 112 |
| 11. | Physicochemical Models of Flavor Release from Foods | 126 |
| 12. | Flavor Release from Emulsions and Complex Media | 142 |
| 13. | Flavor Release as a Unit Operation: A Mass Transfer Approach Based on a Dynamic Headspace Dilution Method | 153 |
| 14. | Modeling Aroma Release from Foods Using Physicochemical Parameters | 166 |
| 15. | Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium | 179 |
| 16. | A Gas-Liquid Interfacial Mass-Transfer Cell for Studying Flavor Release | 192 |
| 17. | Modeling Flavor Release from Oil-Containing Gel Particles | 201 |
| 18. | A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Foods | 212 |
| Interactions of Flavor Compounds with Food Components | |
| 19. | Interactions of Flavor Compounds with Starch in Food Processing | 230 |
| 20. | Competition between Aroma Compounds for the Binding on [beta]-Cyclodextrins: Study of the Nature of Interactions | 246 |
| 21. | Influence of Maltodextrins with Different Dextrose Equivalent on the Interaction between Hexyl Acetate and Legumin in an Aqueous Medium | 260 |
| 22. | Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods | 274 |
| 23. | Infrared Spectroscopic Study of [beta]-Lactoglobulin Interactions with Flavor Compounds | 282 |
| 24. | Factors Determining Binding of Aroma Esters with Legumin in an Aqueous Medium | 293 |
| 25. | Release of Volatile Oxidation Products from Sunflower Oil and Its Oil-in-Water Emulsion in a Model Mouth System | 309 |
| 26. | Relative Influence of Milk Components on Flavor Compound Volatility | 321 |
| 27. | Effect of Beverage Base Conditions on Flavor Release | 333 |
| 28. | Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release | 342 |
| 29. | The Role of Texture and Fat on Flavor Release from Whey Protein Isolate Gels | 355 |
| Relating Analytical Results to Human Perception | |
| 30. | The Relationship between Carvone Release and the Perception of Mintyness in Gelatine Gels | 370 |
| 31. | Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies | 381 |
| 32. | Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study | 395 |
| 33. | Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index | 405 |
| 34. | Effect of Base and Processing on Flavor Release from Snacks | 413 |
| 35. | Release of Odorants from Roasted Coffee | 430 |
| Indexes | |
| Author Index | 440 |
| Subject Index | 441 |
