Project in brief
Flavor is a key driver of food acceptance, with aroma perception playing a crucial role in the overall sensory experience. However, understanding how aroma is perceived during consumption is complex and influenced by the dynamic release of volatile organic compounds (VOCs), individual physiology, and multisensory integration. This PhD project aims to explore the mechanisms underlying flavor perception by combining PTR-ToF-MS for real-time monitoring of in vivo aroma release with dynamic sensory methods.
Project objectives
- To quantify the impact of inter-individual variability—specifically physiological factors such as salivary phenotypes (flow rate, composition, and viscosity) and oral processing behavior on the temporal dynamics of aroma release and flavor perception.
- To determine the modifiability of flavor perception by evaluating whether targeted interventions in the oral environment can systematically alter the release kinetics of aroma compounds and the subsequent sensory experience.
Impact
By integrating instrumental and sensory data with advanced statistical tools, the project will help bridge the gap between objective measurements and subjective experiences. This will improve our understanding of flavor perception and its variability across individuals, ultimately informing optimized food design.
Funding
This PhD is funded by the University of Trento and the University of Copenhagen.
Team
- Fatemeh Izadfar (Phd student)
- Flavia Gasperi
- Sylvester Holt (Department of Food Science- University of Copenhagen)
In collaborazione con il Gruppo di Qualità Sensoriale FEM