Delivery of flavours from food matrices

S.M. van Ruth, J.P. Roozen

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

15 Citations (Scopus)
Original languageEnglish
Title of host publicationFood Flavour Technology
EditorsA.J. Taylor, R.S.T. Linforth
Place of PublicationOxford
ISBN (Print)9781405185431
Publication statusPublished - 2010


  • Activity coefficients for gas phase
  • Attractive interactions, fixation of flavour compounds
  • Flavour delivery - availability of flavour compounds in gas phase
  • Flavour from food matrices
  • Food composition factors and eating behaviour
  • Human perception of food flavour and texture
  • Interactions between flavour substances and food components - attractive and repulsive interactions
  • Repulsive interactions, release of aroma compounds
  • Thermodynamic aspects of flavour release - phase partitioning
  • Types of binding - absorption and adsorption, physicochemical and chemical binding

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