Fat, food density and flavor

[Guest guest]

Hi All,

A bolus is " A mass of chewed food. "

As the bolus increases, so does the flavor that is released. Now, in a new

paper,

the level of fat in the food makes a significant difference.

Are we to eat low-fat tasty fruits and add the fats selectively to the, some say

poor tasting, broccoli?

The below paper demonstrating this is pdf-available.

Journal of Agricultural and Food Chemistry, August 12, 2005.

Differences in the Effect of Bolus Weight on Flavor Release into the Breath

between

Low-fat and High-fat Products

Rob S. T. Linforth, Annie Blissett, and J.

Abstract:

The maximum intensity of flavor release increased as the weight of food

introduced

into the mouth (the bolus) was increased for a range of different foods. The

relationship was not directly proportional (1:1) but followed a power law

function.

Low-fat (1 g/100 g) foods showed a different relationship than high-fat (5 g/100

g)

foods, but all low-fat and all high-fat foods were broadly similar irrespective

of

food type or flavor molecule chemistry. For low-fat foods the intensity of

flavor

release increased with increasing bolus weight to a greater extent than high-fat

foods. This may be associated with the capacity of fat to selectively adhere to

the

surfaces of the oral cavity, thereby changing the effective surface area for the

release of lipophilic flavors.

Al Pater, PhD; email: old542000@...

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