“There are many situations where the perceived aroma decreases over time,” said John Bedford, chief technical officer, Mastertaste. “For example, as a soup or stew begins to bubble on the stove, there is an immediate burst of aroma. However, over a prolonged period of time in the kitchen, the cook ceases to perceive the aroma.”
Research findings should facilitate the development of aromatic materials and processes that resist sensory adaptation. Longer-lasting perception of flavor and fragrance aromas would bring industry a major technology breakthrough, allowing food and beverage manufacturers to produce products with an added flavor and aroma dimension and a higher marketable value.
Monell’s research programs on sensation and perception focuse on how humans recognize, perceive and respond to tastes, odors and chemical irritants. Monell scientists explore how interactions within and among the senses influence perception of chemosensory stimuli.