芬美意公司的AFFIRM~技术

<正> 当进食时,食物会释放出挥发性的气味分子,然后通过呼吸进入嗅觉器官。嗅觉器官位于鼻子的上方及眼睛的后面。我们嘴里感觉到的触觉和味觉是和嗅觉信号紧密相关的,我们通常把这三种感觉同时存在时的感受称作味道。其中嗅觉是能使我们鉴别食物感觉的最重要的一种,这也是我们在鼻子塞住后很难鉴别食物味道的原因(比如感冒时)。在进食时,我们当然可以不断地闻到食物的味道,因此我们把嗅觉定义为一种能随时间而改变

AFFIRM~ of Firmenich

AFFIRM, one of Firmenich proprietary technologies, is a new, objective and innovative tool which provides the information to help analyze the mechanisms of taste perception in real time, the performance of flavors in application and the control of flavor release. Through the use of the AFFIRM technique, for the first time the creative flavorists can see exactly what is happening to each of the flavor volatiles in the mouth as a consumer eats or drinks the target products. As a result of using this technology, it is now possible to offer specially created AFFIRM flavors. Since the analysis examines the effects in the mouth of eating real fruit/food, the flavor is developed to mimic these effects and produce a taste experience more in keeping with the real fruit/food. By reproducing the liberation effect of fruit in a flavor the result is much closer to the variant of the fruit analyzed.