Biophysics of Flavour Perception

Abstract

This chapter introduces the perception of food flavour, mainly aroma and taste, across the disciplines of biology and physics. Biology explains how the basic biological receptors in the nose or on the tongue, when in contact with aroma compounds or tastants, provide sensory stimuli for the brain. Olfaction and gustation are the main sensations with respect to aroma and taste perception, although olfactory–gustatory interactions, vision and the oral somatosensory system also contribute. Physics explains the transport of aromas and tastants to the receptors on the surface of the pharynx or tongue, which are affected by both thermodynamics and kinetics. Thermodynamics defines the partition coefficients of aroma compounds and their interactions with the food components that modify aroma partitioning. Kinetics are important in the function of saliva during eating and the impact of food form, which link to the modification of the flow properties of a food in the mouth, affecting aroma or tastant transport. This chapter emphasizes the biophysics of aroma and taste perception in relation to human oral processing and food structure.