Chapter 6 Contribution of NMR Spectroscopy to Flavour Release and Perception

摘要: Abstract The control of flavouring a food product as well the flavour perception during consumption is great challenge for improving quality. However, various ingredient composition and different textural properties foods can significantly affect release aroma compounds or sapid molecules. It thus major importance to determine physicochemical factors that govern diffusion binding phenomena these small solutes in products. In this way, NMR spectroscopy an efficient tool characterize mechanisms at molecular scale. Diffusion rates aqueous, viscous gel solutions be extracted from relaxation experiments. PFG-NMR experiments are particularly valuable methods investigate compound self-diffusion microstructure non-invasive way. A wide range based on chemical shift, rate changes also provide unique direct information events with macromolecules. Binding site localization, affinity constant spatial conformation complexes achieved using conventional 1D- 2D-NMR spectroscopy.