Determination of Flavor Components

摘要: Flavor is a very complex sensation consisting primarily of aroma and taste but also complemented by responses to texture, the warmth spices such as pepper cooling menthol. The relatively limited. Normally considered be limited salt, sweet, sour, bitter, perhaps, metallic responses. major contributor flavor perception aroma. It estimated that one can discriminate between thousands different odors. Due importance flavor, it not unexpected large proportion analytical studies has focused on volatile constituents foods. This emphasis detrimental. Researchers who study only components products Cheddar cheese will never duplicate this product. mouthfeel (e.g. graininess) bitterness, astringency, acidity) are essential good aged cheese. doubtful any nice clear bottle ever come close conjuring up Cheddar. Nevertheless, chapter focuses what occupied efforts majority chemists, portion food flavor.