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.
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.
