Abstract
Flavor is an important sensory aspect of the overall acceptability of foods. The flavor of food is influenced by both its odor‐active volatiles and taste‐active non‐volatiles. However, methods of preparation and heat processing as well as presence of other ingredients and seasonings might exert a profound effect on the characteristics and “ethnic” flavor of certain foods. Proximity of cultures and ethnic groups has also caused modification in certain food formulations in order to offer an “international” flavor to them. As an example, while Chinese food has preserved its overall authenticity, it has undergone certain modification and transformation which has led to the availability of the so‐called American‐Chinese or North American‐ cuisines.
Ethnic and international foods have gradually been integrated into our daily diets in North America. However, the existing literature on flavor characteristics and chemistry of such foods remains fragmentary and diverse. An attempt has been made to present a summary of the current status of knowledge in this area.
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Shahidi, F., Ho, CT. (1999). Flavor Chemistry of Ethnic Foods. In: Shahidi, F., Ho, CT. (eds) Flavor Chemistry of Ethnic Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4783-9_1
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DOI: https://doi.org/10.1007/978-1-4615-4783-9_1
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