1932

Abstract

Comprehensive food flavor analysis requires a multidisciplinary approach. This article presents a comprehensive review of the relationship between sensory and instrumental analysis in the research of food flavor. Common practices for aroma flavor compound isolation, separation, and identification are discussed with strengths and weaknesses of the respective methodologies. A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors. These techniques are applicable to all food categories. The complexity introduced by food texture regarding flavor analysis is discussed using the attribute creaminess as an example.

Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-022510-133653
2011-04-10
2024-06-22
Loading full text...

Full text loading...

/content/journals/10.1146/annurev-food-022510-133653
Loading
/content/journals/10.1146/annurev-food-022510-133653
Loading

Data & Media loading...

  • Article Type: Review Article
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error