"Development of New Retronasal Odor Reproduction Equipment
and Lemon Beverage Flavor Release Characteristics" announced
at the 64th Annual Meeting of the Japanese Society for Food Science and Technology.

The odor that passes into the nose on swallowing a beverage (the retronasal aroma) is a key component in flavor development. Researchers in this study developed equipment which can reproduce this retronasal odor, and differences between the orthonasal odors and flavor release characteristics of varying forms of lemon beverage (sugar acid beverages, carbonated beverages, Chu-hai malt liquors) were identified through odor analysis with the equipment.

Furthermore, these research results were presented orally and via posters at the 64th Annual Meeting of the Japanese Society for Food Science and Technology (2017) under the title "Development of New Retronasal Odor Reproduction Equipment and Lemon Beverage Flavor Release Characteristics."

See here for details: Development of New Retronasal Odor Reproduction Equipment and Lemon Beverage Flavor Release Characteristics.pdf