Flavour Science Chapter 29. Aroma and Lipid: Predicting the Impact In vivo

Prediction of the impact of lipid addition or subtraction on the aroma profile of a complex food is challenging. There are simple models for modeling the impact of changes in lipid content on aroma partitioning, which are designed and validated for static equilibrium headspace situations but are not appropriate for dynamic in vivo situations. This chapter reviews work completed at the University of Nottingham on the development and application of a mathematical model to predict the impact of lipid modification on the delivery of aroma in vivo.