Two‐film theory of flavour release from solids

Summary A new theory for flavour release from solid or semi‐solid foods is is proposed which uses twolayer, stagnant film theory to calculate the mass transfer coefficient for the flavour across the food‐saliva interface. The theory is applied to the simple case of flavour release from a boiled sweet. By using the colours which dye the sweet as a substitute for flavour, the theoretical predictions are compared with experiment, both for simple solution of the dye into stirred water and for the more realistic case of mass loss on sucking in the mouth. The role of changing food‐saliva interfacial area is explicitly incorporated into the theory and used as a basis for classifying flavour release from other types of food.