NONEQUILIBRIUM PARTITION MODEL FOR PREDICTING FLAVOR RETENTION MICROWAVE AND CONVECTION HEATED FOODS

A frequent problem associated with the application of flavor systems is the loss of flavor by volatilization during cooking or baking. This loss usually results in flavor profile distortion or even in a complete lack of flavor. Analysis of the factors that affect flavor volatilization has resulted in the development of a rigorous physicochemical model that relates flavor retention to the product-to-air partition coefficients of the flavor compounds and to the texture of the food. This so-called nonequilibrium partition model applies to both microwave and convection heating. Differences in flavor retention during microwave and convection heating can be explained on the basis of differences in temperature and moisture gradients in the product. Due to its general applicability, the model provides a useful tool for optimizing flavors for various bake applications.