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Food Chemistry pp 342-408 | Cite as

Aroma Compounds

  • H.-D. Belitz
  • W. Grosch
  • P. Schieberle

Abstract

When food is consumed, the interaction of taste, odor and textural feeling provides an overall sensation which is best defined by the English word “flavor”. German and some other languages do not have an adequate expression for such a broad and comprehensive term. Flavor results from compounds that are divided into two broad classes: Those responsible for taste and those responsible for odors, the latter often designated as aroma substances. However, there are compounds which provide both sensations.

Keywords

Aroma Compound Acid Ethyl Ester Aroma Substance Odor Intensity Odor Quality 
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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Copyright information

© Springer-Verlag Berlin Heidelberg 2004

Authors and Affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  • P. Schieberle
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität MünchenGarchingGermany

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