Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry

Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry

The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]

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Veröffentlicht in:Applied sciences 2023-11, Vol.13 (22), p.12402
1. Verfasser: Genovese, Alessandro
Format: Artikel
Sprache:eng
Schlagworte:
Alcohol
Aldehydes
Appetite
Conflicts of interest
Consumers
Dopamine
Food
Food habits
Food industry
Gender
Health care
Hunger
Meat processing
Mediation
n/a
Odors
Older people
Olive oil
Quality of life
Senses
Smell
Vegetarianism
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Beschreibung
Zusammenfassung:The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]
ISSN:2076-3417
2076-3417
DOI:10.3390/app132212402