Standard
flavor designates all the organoleptic properties that are
indirectly perceptible by the olfactory organ when tasting. The
term flavor denotes a complex set of olfactory and gustatory
properties that are perceived when tasting and that can be influenced
by tactile, thermal, painful, and even kinaesthetic effects.
Salty and sharp flavors are related to salts, although they have complex flavours that consist of psychological mixtures of sweet, bitter, sharp and salty perception components.
Flavor is typically described by aroma (odor) and taste. Aroma compounds are volatile—they are perceived primarily with the nose, while taste receptors exist in the mouth and are impacted when the food is chewed. While color and appearance may be the initial quality attributes that attract us to a fruit or vegetable product, the flavor may have the largest impact on acceptability and desire to consume it again.
The flavor substances are either volatile or non-volatile. The volatile part contains both taste and odor substances, while the non-volatile part contains taste substances only. The non-volatile substances in food products consist mainly of sugars, fruit acids, amino acids and a number of compounds specific for the material at hand.
The volatile part contains fatty acids, aldehydes, alcohols, esters, amines, and nitrogen and sulfur-containing compounds.
Volatile compounds forming the fruit flavor for example are produced through many metabolic pathways during fruit ripening and postharvest storage, and depend on many factors related to the species, variety, climate, production, maturity, and pre - and postharvest handling.
Salty and sharp flavors are related to salts, although they have complex flavours that consist of psychological mixtures of sweet, bitter, sharp and salty perception components.
Flavor is typically described by aroma (odor) and taste. Aroma compounds are volatile—they are perceived primarily with the nose, while taste receptors exist in the mouth and are impacted when the food is chewed. While color and appearance may be the initial quality attributes that attract us to a fruit or vegetable product, the flavor may have the largest impact on acceptability and desire to consume it again.
The flavor substances are either volatile or non-volatile. The volatile part contains both taste and odor substances, while the non-volatile part contains taste substances only. The non-volatile substances in food products consist mainly of sugars, fruit acids, amino acids and a number of compounds specific for the material at hand.
The volatile part contains fatty acids, aldehydes, alcohols, esters, amines, and nitrogen and sulfur-containing compounds.
Volatile compounds forming the fruit flavor for example are produced through many metabolic pathways during fruit ripening and postharvest storage, and depend on many factors related to the species, variety, climate, production, maturity, and pre - and postharvest handling.
General concept of food flavor
