Nonequilibrium partition model for prediction of microwave flavor release.
1994
Graf E. | Roos K.B. de
During microwave cooking of food many flavor components are rapidly flashed off. Such selective volatilization may result in off-odors, flavor profile distortion, or even a complete lack of flavor. A rigorous physicochemical model was developed to predict flavor retention. This mathematical description accounts for volatility, hydrophobicity, and compartmentalization of the flavor compound within the food matrix. The model lends itself to (1) predict the behavior of a flavor mixture in food during microwave cooking; (2) design a flavor composition and delivery system for unique microwave applications; and (3) optimize the food formulation to enhance the intended flavor functionality. Creative exploitation of the synergistic interactions between flavor and food is paramount to the systematic engineering of microwave foods with superior flavor performance.
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