ReviewMolecules (Basel, Switzerland)2023
Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
16 citing papers in PubMed, 22 citations in OpenAlex.
- Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.Journal of the science of food and agriculture · 2026Article
- Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Evaluating Stabilizers Effects on Aroma Release Dynamics in Ice Cream: A PTR-ToF-MS Analysis.Journal of mass spectrometry : JMS · 2026Article
- Honey as Natural Alternative to Sucrose in Biquinho-Type Pepper and Passion Fruit Mixed Jellies: Enhancing Quality and Dynamic Sensory Experience.Foods (Basel, Switzerland) · 2026Article
- Sulforaphane Microcapsules via O/W Emulsion: Development, Characterization, and Application in Functional Yogurt.Foods (Basel, Switzerland) · 2026Article
- Unlocking the Potential of Sea Fennel, an Emerging Food Crop: Physicochemical, Microbial, and Aromatic Traits Shaped by Fermentation and Pickling.Foods (Basel, Switzerland) · 2026Article
- Chemical signatures and sensory perception ofFood chemistry: X · 2026Article
- Predicting food taste with bound-driven optimization.Current research in food science · 2026Article
- A universal "Divide-and-conquer, precise reconstruction" strategy: Multiscale simulation-guided high-fidelity restoration and controlled release of rose aroma.Current research in food science · 2026Article
- Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A.Journal of the science of food and agriculture · 2025Article
- Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation.Foods (Basel, Switzerland) · 2025Article
- Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods.Food science and biotechnology · 2025Review
- Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds.Foods (Basel, Switzerland) · 2024Article
- Influence of Cheese Composition on Aroma Content, Release, and Perception.Molecules (Basel, Switzerland) · 2024Article
- Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction-Mass Spectrometry and Dynamic Time Intensity Analysis.Journal of agricultural and food chemistry · 2024Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.