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- W2065401332 abstract "Abstract and Summary In the last few decades, flavor research has developed along different main routes. The first step was the discovery of the complex mixtures of volatile components that together build the particular flavors. Apart from this, interest became focused on the taste substances which, through interaction with the flavor carriers, impart aroma to a food. The third main route was the investigation of the deterioration in odor and taste due to oxidative or microbial spoilage. As these investigations progressed, it became clear that these flavor areas show considerable interaction and that, in addition, other sensory impressions of a product as regards shape, texture, color, etc., play a role in the ultimate subjective perception by the consumer. In this way, flavor research has widened into a complex branch of science, and it is becoming more and more apparent that consumer testing that encompasses all the elements mentioned above will have to indicate the real preferences of the public." @default.
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- W2065401332 date "1977-10-01" @default.
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- W2065401332 title "Twenty‐five years of flavor research in a food industry" @default.
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