Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

Both aroma and taste are crucial quality criteria for food products, having a great influence on our consumption behaviour [...]

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Bibliographische Detailangaben
Veröffentlicht in:Foods 2021-07, Vol.10 (7), p.1628
Hauptverfasser: Durán-Guerrero, Enrique, Castro Mejías, Remedios
Format: Artikel
Sprache:eng
Schlagworte:
Aroma compounds
Barrels
Blueberries
Brandy
Chromatography
Conflicts of interest
Consumption
Cultivars
Food
Identification
Mass spectrometry
n/a
Olfactory discrimination
Olfactory discrimination learning
Organoleptic properties
Pattern recognition
Polyphenols
Scientific imaging
Strawberries
Taste
Volatile compounds
Volatiles
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Beschreibung
Zusammenfassung:Both aroma and taste are crucial quality criteria for food products, having a great influence on our consumption behaviour [...]
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10071628