Seminar: "Mechanisms for Flavor Retention, Release and Perception in Oral Rinse Systems" -Ross Conroy

Rutgers Department of Food Science

Mechanisms for Flavor Retention, Release and Perception in Oral Rinse Systems

Ross Conroy, Terminal Masters Student

Oral rinses are growing in popularity across the globe and flavor is the primary factor influencing consumer choice. Oral rinses are commonly classified as cosmetics or drugs and not food products. Therefore, not much research has been published on flavor perception in oral rinse systems and the area is not completely understood. Research on flavor release and perception in beverage and chewing gum can be utilized to bridge the gap in understanding flavor phenomena in oral rinse systems, due to similarities in product format, flavor types, and consumer use behaviors. Relationships between flavor chemistry, rinse composition, oral physiology, and flavor release are considered and discussed. Special consideration is given to specific flavor compounds utilized in oral rinses as well as the recommended use instructions and taste benefits expected by consumers.