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Flavour research
Flavour research. Researcher drinking orange juice as a nasal sensor detects volatile compounds in her nose. Volatile compounds given off from food and drinks are thought to act on receptors in the nose and mouth to provide the sensation of taste and flavour. This experiment is investigating the ways in which orange drinks impart their taste, by their effect on the nose or mouth. The compounds are identified by a mass spectrometer, a device that can accurately detect the molecular mass of a chemical compound, even if present only in tiny quantities. Photographed in a laboratory of the Flavour Technology Research Group, Nottingham University, Nottingham, England.
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