The relationship between carvone release and the perception of mintyness in gelatine gels

A sensory panel rated the intensity of minty flavor in a 6% gelatine gel, containing varying concentrations of carvone. The flavor was assessed using Magnitude Estimation and Time Intensity Methods. In addition, the quantity of carvone released from the gel and reaching the assessor's nose was measured, breath by breath during eating, using the MS Nose [trademark] . The results showed that the quantity of volatile delivered to the nose was directly proportional to the concentration in the sample, however, the absolute quantity varied greatly between individuals. Furthermore, the relationship between perceived intensity and sample concentration was linear for both types of sensory data. Neither the speed of eating nor the concentration of volatile reached in-nose, affected an individuals ability to judge intensity. There was evidence to suggest, however, that the speed of eating affected the level of adaptation to the carvone stimulus.