Developments and challenges in flavor perception and measurement - a review.

Dattatreya, B. S. and Anupuma, Kamath and Bhat, K. K. (2002) Developments and challenges in flavor perception and measurement - a review. Food Reviews International, 18 (2-3). 223-242, 118 ref..

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Abstract

Methods used for flavour measurement are reviewed, together with the principles of flavour release and perception. Aspects considered include: physiology of sensory perception (transport to the olfactory epithelium, effect of breathing and saliva on flavour release from liquid foods); flavour release and perception; flavour binding; methodologies of aroma/flavour measurement (sensory techniques, GC olfactometry/sniff port analysis); and measurement of flavour potency (dilution techniques, charm analysis, aroma extract dilution analysis, calculation of odour activity values).

Item Type:	Article
Uncontrolled Keywords:	FLAVOUR-; HUMAN-PHYSIOLOGY; REVIEWS-; SENSORY-ANALYSIS; PHYSIOLOGICAL-EFFECTS
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Somashekar K.S
Date Deposited:	12 Jul 2011 11:21
Last Modified:	12 Jul 2011 11:21
URI:	http://ir.cftri.res.in/id/eprint/6349

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