Food Preferences of Man
Taste, flavor, and color of foodstuffs and beverages of humans are dominated by secondary products. They attract and repel human beings in the same way as other vertebrates (E 5.5.3). Most attractive qualities for humans are sweetness and aroma, repellent are sharpness, bitterness, and astringency. But attractiveness or repellence is strongly dose-dependent, as may be seen with the flavoring sulfur compounds of garlic, which are attractive in trace amounts, but repellent if present in higher quantities, or with beverages which are especially attractive if possessing a suitable balance between sweet, acidic, and astringent, e.g., wines.
KeywordsFlavonoid Alkaloid Cane Sorghum Capsaicin
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