Flavours and off-Flavours in Milk and Dairy Products

  • P. L. H. McSweeney
  • H. E. Nursten
  • G. Urbach

Abstract

Flavour is composed principally of the sensations of smell and taste, although the senses of sight, touch and hearing interact with those of smell and taste. Whereas the sense of taste is relatively simple, having only four modalities, bitter, salt, sour and sweet (with perhaps astringent, hot, metallic, soapy and umami), the modalities of smell are still under discussion, the 44 qualities of Harper et al. (1968) being a good starting point.

Keywords

Dairy Product Methyl Ketone Cheddar Cheese Swiss Cheese Bitter Peptide 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • P. L. H. McSweeney
  • H. E. Nursten
  • G. Urbach

There are no affiliations available

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