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Quality Attributes and their Measurement in Meat, Poultry and Fish Products pp 202–221Cite as

Flavor and aroma — its measurement

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Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

The acceptance of a food in the marketplace is largely dependent upon the flavor quality of that food. There are several sensory methods for monitoring or measuring flavor quality. Carefully designed experiments using difference type sensory methods, such as paired-comparison or ratioscaling, can be used to measure flavor changes with an untrained or inexperienced panel. Descriptive flavor analysis, which requires extensive training of panelists, is used to measure flavor intensity and monitor flavor changes.

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Authors
  1. K. L. Bett
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  2. C. C. Grimm
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Editor information

Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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© 1994 Springer Science+Business Media Dordrecht

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Bett, K.L., Grimm, C.C. (1994). Flavor and aroma — its measurement. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2167-9_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5906-7

  • Online ISBN: 978-1-4615-2167-9

  • eBook Packages: Springer Book Archive

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