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08 analysis and control Quest pioneers research into science of flavour release after swallowing Quest International (owned by ICI) is the driving force behind the world’s first ‘artificial throat’, a unique instrument that will speed up flavour development and allow the complex science of flavour release after the human swallowing process to be better understood. The project to develop the artificial throat has cost around h2.5m, and has been co-funded by Quest with strategic research funding from ICI. The new technology is expected to benefit food and drinks manufacturers and flavour developers by modelling and predicting volatile release, and thus delivering more valuable information to facilitate faster, more competitive turnaround to market for new product concepts. The idea for the new tool came about because, before the project started, not much was known about the link between swallowing food or drinks and the first breath that takes the flavour into the nasal cavity. We realised that the key to understanding this would be to undertake a detailed investigation into the connection between the act of swallowing and the effects taking place in the nose: looking at them in isolation would be to ignore a vital part of the sensory experience. We put together a Quest team at our HQ in Naarden, the Netherlands, with experts in the field of sensory, flavours, beverages and mass spectrometry, and joined up with a food research team from the research company NIZO (also based in the Netherlands in Ede). Together we met the challenge to fully develop the artificial throat. A PhD student, supervised by Wageningen University, connected the artificial throat with the MS Nose, which is a versatile and unique instrument managed by NIZO that can measure volatile compounds released in the human throat during exhalation. Mimicking the swallow When eating or drinking, food goes into the mouth and is swallowed. At this point the uvula closes the nose space and the epiglottis closes the trachea so that the food/drink is forced into the oesophagus, leaving a thin coating in the human throat. With the first breath out, the epiglottis re-opens and the air passes over the thin coating taking the flavour molecules trapped there into the nasal passage. It is this first breath out that contains the volatile flavour compounds that lead to flavour release and perception. On this first breath food spring 2005
analysis and control 09 Quest International Quest is a leading creative flavours and fragrances company and is part of the ICI Group. It operates in over 30 countries and employs over 3500 people. Quest has particular strengths in consumer insight, sensory design and creative and application skills. A deep understanding of local consumer preferences and high-level sensory analysis expertise are a major source of its competitive strength. At its newly opened Creative Centre in Naarden, The Netherlands, 180 research, evaluation, creation, application and process development staff work on a wide range of projects to develop taste and aromas that create consumer preference for food and beverage customers. It interacts with regional technical centres in the USA, Brazil, South Africa, Australia, Indonesia and Japan NIZO food research NIZO food research is one of the most advanced, independent research companies in Europe. The focus of its 200 employees is on driving innovation in its customers’ products and processes. Based on its core expertise in dairy food, NIZO food research now develops and applies technologies for improvements in the field of flavour, texture, processing and health & food safety. Clients are thus served in all segments of the food & beverage, ingredient and life sciences industries. Its HQ is based in Food Valley in Ede, The Netherlands. NIZO food research has received prominent awards for its innovative scientific work for the industry and owns the largest food grade pilot plant in Europe. out 80% of the volatiles are released from beverages to the olfactory system. The artificial throat exactly mimics this process using glass tubes and a segment of rubber tubing that is controlled with a clamp. A test liquid is put into the top tube; the clamp is then opened allowing the liquid to coat the tube, and air is passed up the tube, acting as the human breath. The resulting ‘breath’ is sent into the MS Nose where it is analysed by a mass spectrometer to determine the nature and level of volatile compounds. A mathematical model has been developed that can predict flavour release for various liquids. Our initial tests have proved good, with the model showing the same release profiles as those from a human. Quick turnaround for customers The results given by the mathematical model drastically narrow down the options for flavourists when trying to come up with new concentrations of flavours. It means it is no longer necessary to measure in vivo for real time flavour release, and it avoids the traditional ‘trial and error’ approach we had to rely on previously. Customers can expect a faster and therefore more competitive turnaround to market, and we at Quest can learn more about the complex flavour-matrix systems that exist to help with future flavour developments. The artificial throat can only test flavour release – it cannot test flavour perception, which can only be performed by humans. For example, although the flavour concentration in the nasal cavity may be exactly the same for normal fat yoghurt as it is for zero fat yoghurt, the taste perception is drastically changed when the flavour is combined with other ingredients. The artificial throat can’t distinguish if something is sweet, sour or bitter. The future Industry has reacted to the concept of the artificial throat with very much interest. Most of the larger food industries have asked Quest for more detailed information, how the instrument works and what the benefits are. We are now working with them to see how it can benefit each company individually. As a patented technology, interested parties can use it after written approval from Quest. The future is likely to see further improvements in the design, combined with different coatings on the inside of the throat. This will give it an even great capability, and as more is learnt about what it can do and what companies require it to do, it will be developed accordingly. ■ Jack Burger Senior Scientist, Quest International and Project Leader for the development of the artificial throat www.questintl.com food spring 2005
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