![[SRC-136] Matrix and release are different from perceived flavor](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/95dc2f1d-5993-42f1-a7c0-c08fe42504f7/whiskey_research/w=1920,quality=90,fit=scale-down)
Small model-food study, not a validated prediction of whiskey dilution, finish or liking. Instrumental concentration, release kinetics and sensory experience are distinct endpoints.
The essay describes in-nose measurement during consumption of model gels in three people. Release differs across compounds and eating conditions; later essays discuss partitioning and dispersion effects.
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Essay31, followed by essays38–39 PDF189–196
Fresh sequential reading, all-page visual survey and relevant detailed renders. Verified means faithful representation of source, not universal correctness of its claim.
Evidence and context
The essay describes in-nose measurement during consumption of model gels in three people. Release differs across compounds and eating conditions; later essays discuss partitioning and dispersion effects.
Critical assessment
Small model-food study, not a validated prediction of whiskey dilution, finish or liking. Instrumental concentration, release kinetics and sensory experience are distinct endpoints.