Skip to main content
SpringerLink
Log in

Flavor

  • Chapter
Principles of Food Chemistry

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Flavor has been defined by Hall (1968) as follows: “Flavor is the sensation produced by a material taken in the mouth, perceived principally by the senses of taste and smell, and also by the general pain, tactile and temperature receptors in the mouth. Flavor also denotes the sum of the characteristics of the material which produce that sensation.”

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 59.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Amoore, J. 1967. Stereochemical theory of olfaction. In Symposium on foods: The chemistry and physiology of flavors, ed. H.W. Schultz et al. Westport, CT: AVI Publishing Co.

    Google Scholar 

  • Amoore, J., et al. 1964. The stereochemical theory of odor. Sci. Am. 210, no. 2: 42–49.

    Article  CAS  Google Scholar 

  • Badings, H.T. 1991. Milk. In Volatile compounds in foods and beverages. New York: Marcel Dekker.

    Google Scholar 

  • Beatty, R.M., and L.H. Cragg. 1935. The sourness of acids. J. Am. Chem. Soc. 57: 2347–2351.

    Article  CAS  Google Scholar 

  • Beidler, L.M. 1954. A theory of taste stimulation. J. Gen. Physiol. 38: 133–139.

    Article  CAS  Google Scholar 

  • Beidler, L.M. 1957. Facts and theory on the mechanism of taste and odor perception. In Chemistry of natural food flavors. Chicago: Quartermaster Food and Container Institute for the Armed Forces.

    Google Scholar 

  • Beidler, L.M. 1966. Chemical excitation of taste and odor receptors. In Flavor Chemistry, ed. I. Hornstein. Washington, DC: American Chemical Society.

    Google Scholar 

  • Biggers, R.E., et al. 1969. Differentiation between Coffea arabica and Coffea robusta by computer evaluation of gas chromatographic profiles: Comparison of numerically derived quality predictions with organoleptic evaluations. J. Chrom. Sci. 7: 453–472.

    CAS  Google Scholar 

  • Birch, G.G., and C. Lee. 1971. Chemical basis of sweetness in model sugars. In Sweetness and sweeteners, ed. G.G. Birch. London: Applied Science Publishers, Ltd.

    Google Scholar 

  • Boelens, M.H. 1991. Spices and condiments. II. In Volatile compounds in foods and beverages, ed. H. Maarse. New York: Marcel Dekker.

    Google Scholar 

  • Bokuchava, M.A., and N.I. Skobeleva. 1969. The chemistry and biochemistry of tea and tea manufacture. In Advances in food research, Vol. 17, ed. E.M. Mrak and G.F. Stewart. New York: Academic Press.

    Google Scholar 

  • Bondarovich, H.A., et al. 1967. Volatile constituents of coffee: Pyrazines and other compounds. J. Agr. Food Chem. 15: 1093–1099.

    Article  CAS  Google Scholar 

  • Byrne, B., and G. Sherman. 1984. Stability of dry acetaldehyde systems. Food Technol. 38, no. 7: 57–61.

    Google Scholar 

  • Crocker, E.C. 1948. Meat flavor and observations on the taste of glutamate and other amino acids. In Monosodium glutamate—A symposium. Chicago: Quartermaster Food and Container Institute for the Armed Forces.

    Google Scholar 

  • Dastoli, F.R., et al. 1968. Bitter sensitive protein from porcine taste buds. Nature 218: 884–885.

    Article  CAS  Google Scholar 

  • Dastoli, F.R., and S. Price. 1966. Sweet sensitive protein from bovine taste buds: Isolation and assay. Science 154: 905–907.

    Article  CAS  Google Scholar 

  • Day, E.A. 1966. Role of milk lipids in flavors of dairy products. In Flavor chemistry, ed. I. Hornstein. Washington, DC: American Chemical Society.

    Google Scholar 

  • Day, E.A. 1967. Cheese flavor. In Symposium on foods: The chemistry and physiology of flavors, ed. H.W. Schultz et al. Westport, CT: AVI Publishing Co.

    Google Scholar 

  • Döving, K.B. 1967. Problems in the physiology of olfaction. In Symposium on foods: The chemistry and physiology of flavors, ed. H.W. Schultz et al. Westport, CT: AVI Publishing Co.

    Google Scholar 

  • Dravnieks, A. 1966. Current status of odor theories. In Flavor Chemistry, ed. I. Hornstein. Washington, DC: American Chemical Society.

    Google Scholar 

  • Dravnieks, A. 1967. Theories of olfaction. In Symposium on foods: The chemistry and physiology of flavors, ed. H.W. Schultz et al. Westport, CT: AVI Publishing Co.

    Google Scholar 

  • Fisher, R. 1971. Gustatory, behavioral and pharmacological manifestations of chemoreception in man. In Gustation and olfaction, ed. G. Ohloff and A.F. Thomas. New York: Academic Press.

    Google Scholar 

  • Flament, I., et al. 1967. Research on flavor: Cocoa aroma III. Helv. Chim. Acta 50: 2233–2243 (French).

    Google Scholar 

  • Forss, D.A. 1969. Role of lipids in flavors. J. Agr. Food Chem. 17: 681–685.

    Article  CAS  Google Scholar 

  • Forss, D.A., et al. 1962. The flavor of cucumbers. J. Food Sci. 27: 90–93.

    Article  CAS  Google Scholar 

  • Gianturco, M.A. 1967. Coffee flavor. In Symposium on foods: The chemistry and physiology of flavors, ed. H.W. Schultz et al. Westport, CT: AVI Publishing Co.

    Google Scholar 

  • Gillette, M. 1985. Flavor effects of sodium chloride. Food Technol. 39, no. 6: 47–52, 56.

    Google Scholar 

  • Gold, H.J., and C.W. Wilson. 1963. The volatile flavor substances of celery. J. Food Sci. 28: 484–488.

    Article  CAS  Google Scholar 

  • Goldman, I.M., et al. 1967. Research on flavor. Coffee aroma II. Pyrazines and pyridines. Helv. Chim. Acta 50: 694–705 (French).

    Google Scholar 

  • Govindarajan, V.S. 1979. Pungency: The stimuli and their evaluation. In Food taste chemistry, ed. J.C. Boudreau. Washington, DC: American Chemical Society.

    Google Scholar 

  • Grosch, W., and P. Schieberle. 1991. Bread. In Volatile compounds in foods and beverages. New York: Marcel Dekker.

    Google Scholar 

  • Habibi-Najafi, M.B., and B.H. Lee. 1996. Bitterness in cheese: A review. Crit. Rev. Food Sci. Nutr. 36: 397–411.

    Article  CAS  Google Scholar 

  • Hall, L.A. 1948. Protein hydrolysates as a source of glutamate flavors. In Monosodium glutamate—A symposium. Chicago: Quartermaster Food and Container Institute for the Armed Forces.

    Google Scholar 

  • Hall, R.L. 1968. Food flavors: Benefits and problems. FoodTechnol. 22: 1388–1392.

    Google Scholar 

  • Harper, R., et al. 1968. Odour description and odour classification. London: J.A. Churchill, Ltd.

    Google Scholar 

  • Horowitz, R.M., and B. Gentili. 1969. Taste and structure in phenolic glycosides. J. Agr. Food Chem. 17: 696–700.

    Article  CAS  Google Scholar 

  • International Standards Organization. 1992. Glossary of terms relating to sensory analysis. ISO Standard 5492.

    Google Scholar 

  • Jennings, W.G., and M.R. Sevenants. 1964. Volatile esters of Bartlett pear. III. J. Food Sci. 29: 158–163.

    Article  CAS  Google Scholar 

  • Johnson, J.A., et al. 1966. Chemistry of bread flavor. In Flavor chemistry, ed. I. Hornstein. Washington, DC: American Chemical Society.

    Google Scholar 

  • Jones, N.R. 1969. Meat and fish flavors: Significance of ribomononucleotides and their metabolites. J. Agr. Food Chem. 17: 712–716.

    Article  CAS  Google Scholar 

  • Juriens, G., and J.M. Oele. 1965. Determination of hydroxyacid triglycerides and lactones in butter. J. Am. Oil Chem. Soc. 42: 857–861.

    Article  Google Scholar 

  • Kanehisa, H. 1984. Studies of bitter peptides from casein hydrolyzates. VI. Synthesis and bitter taste of BPIC (Val-Tyr-Pro-Phe-Pro-Gly-Ile-Asn-His) and its analog and fragments. Bull. Chem. Soc. Jpn. 57: 301–308.

    Article  CAS  Google Scholar 

  • Kawamura, Y., and M.R. Kare. 1987. Umami: A basic taste. New York: Marcel Dekker.

    Google Scholar 

  • Keeney, P.G., and S. Patton. 1956. The coconut-like flavor defect of milk fat. I. Isolation of the flavor compound from butter oil and its identification as 8- decalactone. J. Dairy Sci. 39: 1104–1113.

    Article  CAS  Google Scholar 

  • Kefford, J.F. 1959. The chemical constituents of citrus fruits. In Advances in food research, Vol. 9, eds. E.M. Mrak and G.F. Stewart. New York: Academic Press.

    Google Scholar 

  • Konosu, S. 1979. The taste of fish and shell fish. In Food taste chemistry, ed. J.C. Boudreau. Washington, DC: American Chemical Society.

    Google Scholar 

  • Kulka, K. 1967. Aspects of functional groups and flavor. J. Agr. Food Chem. 15: 48–57.

    Article  CAS  Google Scholar 

  • Kuninaka, A. 1966. Recent studies of 5´-nucleotides as new flavor enhancers. In Flavor Chemistry, ed. I. Hornstein. Washington, DC: American Chemical Society.

    Google Scholar 

  • Kurihara, K. 1987. Recent progress in the taste receptor mechanism. In Umami: A basic taste, ed. Y. Kawamura and M.R. Kare. New York: Marcel Dekker.

    Google Scholar 

  • Kurihara, K., and L.M. Beidler. 1968. Taste-modifying protein from miracle fruit. Science 161: 1241–1243.

    Article  CAS  Google Scholar 

  • Kurihara, K., and L.M. Beidler. 1969. Mechanism of the action of taste-modifying protein. Nature 222: 1176–1179.

    Article  CAS  Google Scholar 

  • Kushman, L.J., and W.E. Ballinger. 1968. Acid and sugar changes during ripening in Wolcott blueberries. Proc. Amer. Soc. Hort. Sci. 92: 290–295.

    CAS  Google Scholar 

  • Linko, Y., et al. 1962. The origin and fate of certain carbonyl compounds in white bread. Cereal Chem. 29: 468–476.

    Google Scholar 

  • Luck, G., et al. 1994. The cup that cheers: Polyphenols and the astringency of tea. Lecture paper No. 0030. London: Society of Chemical Industry.

    Google Scholar 

  • Maarse, H. 1991. Volatile compounds in foods and beverages. New York: Marcel Dekker.

    Google Scholar 

  • Maarse, H., et al. 1987. Characterization of Spanish medium sherries. In Flavor science and technology, ed. M. Martens et al. New York: John Wiley & Sons.

    Google Scholar 

  • Macheix, J-J., et al. 1990. Fruit phenolics. Boca Raton, FL: CRC Press.

    Google Scholar 

  • Marion, J.P., et al. 1967. The composition of cocoa aroma. Helv. Chim. Acta 50: 1509–1522 (French).

    Google Scholar 

  • Mason, M.E., et al. 1966. Flavor components of roasted peanuts: Some low molecular weight pyrazines and a pyrrole. J. Agr. Food Chem. 14: 454–460.

    Article  CAS  Google Scholar 

  • Meyboom, P.W., and G.A. Jongenotter. 1981. Flavor perceptibility of straight chain, unsaturated aldehydes as a function of double bond position and geometry. J. Am. Oil Chem. Soc. 58: 680–682.

    Article  Google Scholar 

  • Moncrieff, R.W. 1951. The chemical senses. London: Leonard Hill, Ltd.

    Google Scholar 

  • Moncrieff, R.W. 1964. The metallic taste. Perf. Ess. Oil Rec. 55: 205–207.

    Google Scholar 

  • Moncrieff, R.W. 1966. Odour preferences. London: Leonard Hill, Ltd.

    Google Scholar 

  • Moody, W.G. 1983. Beef flavor—A review. Food Technol. 37, no. 5: 227–232, 238.

    Google Scholar 

  • Naves, Y.R. 1957. The relationship between the stereochemistry and odorous properties of organic substances. In Molecular structure and organoleptic quality. London: Society of Chemical Industry.

    Google Scholar 

  • Ney, K.H. 1979. Bitterness of peptides: Amino acid composition and chain length. In Food taste chemistry, ed. J.C. Boudreau. Washington, DC: American Chemical Society.

    Google Scholar 

  • Noble, A.C., et al. 1987. Modification of a standardized system of wine aroma terminology. Am. J. Enol. Vitic. 38: 143–146.

    Google Scholar 

  • O’Mahony, M.A.P. 1984. How we perceive flavor. Nutr. Today 19, no. 3: 6–15.

    Google Scholar 

  • Ough, C.S. 1963. Sensory examination of four organic acids added to wine. J. Food Sci. 28: 101–106.

    Article  CAS  Google Scholar 

  • Page, S.W. 1986. Pattern recognition methods for the determination of food composition. Food Technol. 40, no. 11: 104–109.

    CAS  Google Scholar 

  • Pangborn, R.M. 1963. Relative taste intensities of selected sugars and organic acids. J. Food Sci. 28: 726–733.

    Article  Google Scholar 

  • Patton, S. 1964. Flavor thresholds of volatile fatty acids. J. FoodSci. 29: 679–680.

    Article  Google Scholar 

  • Peryam, D.R. 1963. Variability of taste perception. J. FoodSci. 28: 734–740.

    Article  Google Scholar 

  • Purseglove, J.W., et al. 1991. Spices. Vol. 1 and 2. New York: Longman Scientific and Technical.

    Google Scholar 

  • Rizzi, G.P. 1967. The occurrence of simple alkylpyrazines in cocoa butter. J. Agr. Food Chem. 15: 549–551.

    Article  Google Scholar 

  • Rogers, J.A. 1966. Advances in spice flavor and oleoresin chemistry. In Flavor chemistry, ed. I. Hornstein. Washington, DC: American Chemical Society.

    Google Scholar 

  • Saxby, M.J. 1996. Food taints and off-flavors. London: Blackie Academic and Professional.

    Google Scholar 

  • Schoch, T.J. 1965. Starch in bakery products. Baker’s Dig. 39, no. 2: 48–57.

    Google Scholar 

  • Seifert, R.M., et al. 1970. Synthesis of some 2-meth-oxy-3-alkylpyrazines with strong bell pepper-like odors. J. Agr. Food Chem. 18: 246–249.

    Article  CAS  Google Scholar 

  • Shallenberger, R.S. 1971. Molecular structure and taste. In Gustation and olfaction, ed. G. Ohloff and A.G. Thomas. New York: Academic Press.

    Google Scholar 

  • Shallenberger, R.S. 1998. Sweetness theory and its application in the food industry. Food Technol. 52: 72–76.

    CAS  Google Scholar 

  • Shallenberger, R.S., and T.E. Acree. 1967. Molecular theory of sweet taste. Nature 216: 480–482.

    Article  CAS  Google Scholar 

  • Shallenberger, R.S., and T.E. Acree. 1969. Molecular structure and sweet taste. J. Agr. Food Chem. 17: 701–703.

    Article  CAS  Google Scholar 

  • Sinki, G.S. 1988. Finding the universally acceptable taste. Food Technol. 42, no. 7: 90–93.

    Google Scholar 

  • Sjöström, L.B. 1972. The flavor profile. Cambridge, MA: A.D. Little, Inc.

    Google Scholar 

  • Solms, J. 1969. The taste of amino acids, peptides and proteins. J. Agr. Food Chem. 17: 686–688.

    Article  CAS  Google Scholar 

  • Solms, J. 1971. Nonvolatile compounds and the flavor of foods. In Gustation and olfaction, ed. G. Ohloff and A.F. Thomas. New York: Academic Press.

    Google Scholar 

  • Solms, J., et al. 1965. The taste of L and D amino acids. Experientia 21: 692–694.

    Article  CAS  Google Scholar 

  • Spillane, W.J. 1996. Molecular structure and sweet taste. In Advances in sweeteners, ed. T.H. Grenby. London: Blackie Academic and Professional.

    Google Scholar 

  • Stark, W., and D.A. Forss. 1962. A compound responsible for metallic flavor in dairy products. I. Isolation and identification. J. Dairy Res. 29: 173–180.

    Article  CAS  Google Scholar 

  • Stöcklin, W., et al. 1967. Gymnemic acid, the antisaccharic principle of Gymnema sylvestre R. Br. Isolation and identification. Helv. Chim. Acta 50: 474–490 (German).

    Google Scholar 

  • Stoll, M. 1957. Facts old and new concerning relationships between molecular structure and odour. In Molecular structure and organoleptic quality. London: Society of Chemical Industry.

    Google Scholar 

  • Stone, H., and S.M. Oliver. 1969. Measurement of the relative sweetness of selected sweeteners and sweetener mixture. J. Food Sci. 34: 215–222.

    Article  CAS  Google Scholar 

  • Tarr, H.L.A. 1966. Flavor of fresh foods. In Flavor chemistry, ed. I. Hornstein. Washington, DC: American Chemical Society.

    Google Scholar 

  • Teranishi, R., 1971. Odor and molecular structure. In Gustation and olfaction, ed. G. Ohloff and A.F. Thomas. New York: Academic Press.

    Google Scholar 

  • Teranishi, R., et al. 1971. Flavor research—Principles and techniques. New York: Marcel Dekker.

    Google Scholar 

  • Tharp, B.W., and S. Patton. 1960. Coconut-like flavor defect of milk fat. IV. Demonstration of δ-dodeca-lactone in the steam distillate from milk fat. J. Dairy Sci. 43: 475–479.

    Article  CAS  Google Scholar 

  • Tressler, D.K., and M.A. Joslyn. 1954. Fruit and vegetable juice production. Westport, CT: AVI Publishing Co.

    Google Scholar 

  • Wright, R.H. 1957. Odor and molecular vibration. In Molecular structure and organoleptic quality. London: Society of Chemical Industry.

    Google Scholar 

  • Wucherpfennig, K. 1969. Acids: A quality determining factor in wine. Dtsch. Wein Ztg. 30: 836–840.

    Google Scholar 

  • Yamaguchi, S. 1979. The umami taste. In Food taste chemistry, ed. J.C. Boudreau. Washington, DC: American Chemical Society.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada

    John M. deMan

Authors
  1. John M. deMan
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 1999 Springer Science+Business Media New York

About this chapter

Cite this chapter

deMan, J.M. (1999). Flavor. In: Principles of Food Chemistry. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-6390-0_7

Download citation

  • DOI: https://doi.org/10.1007/978-1-4614-6390-0_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4614-6389-4

  • Online ISBN: 978-1-4614-6390-0

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation