The influence of agitation on aroma release

Aroma release from food during food processing or consumption is a dynamic process and related to the agitation of visco-elastic materials in most cases. In contrast, the aroma release from food to the headspace measured in equilibrium (static measurement) is standard but does not answer the question on the dynamic concentration or perceptibility of aromas. We have developed a new methodology for measuring aroma release by coupling together three systems: 1. A closed, speed-temperature-pressure controlled cell for a rheometer. 2. A custom-designed flow rate-pressure-temperature controlled gas management system. 3. A proton-transfer-reaction mass spectrometer (PTR-MS). The method enables studies at largely controlled conditions concerning thermodynamics and fluid dynamics, which is fundamental in process modelling. Also, this method allows predictions of aroma profile developments and conclusions on the right dosage in food processing.