Flavour release measurement

In vivo aroma release with MS Nose technology

MS-Nose technology enables in vivo aroma release measurements during consumption of a food product. This technique helps you to determine:

•  the effect of type and level of fat, alcohol, sugar or any other ingredient on the in vivo
   aroma release
•  perception during the actual intake of the product.

The release results form the basis for intelligent optimizations of product recipes.

Artificial throat

NIZO food research, together with Quest International, has designed a patented artificial throat that is able to mimic in vivo aroma release, thereby increasing our understanding of the physical and physiological processes that are important for optimization of aroma release.