Modelling of dynamic flavour properties with ordinary differential equations

H Janestad, Karin Wendin, A Ruhe, G Hall

Forskningsoutput: TidskriftsbidragArtikelPeer review

12 Citeringar (Scopus)


The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.

Sidor (från-till)323-329
Antal sidor6
TidskriftFood Quality and Preference
StatusPublicerad - 2000
Externt publiceradJa

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