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Abstract

Nutritious foods have to contain trace constituents such as minerals, vitamins and flavors. The role of flavors is critical; they are partially responsible for the digestion of food in man and control food recognition, selection and acceptance. Flavor can be considered to be the neuro- physiological answer to the question simultaneously asked of the chemical senses of taste and odor by the stimulus, food (447).

Keywords

Passion Fruit Methyl Ketone Volatile Constituent Aroma Component 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/Wien 1978

Authors and Affiliations

  • G. Ohloff
    • 1
  1. 1.Research LaboratoriesFirmenich SAGenevaSwitzerland

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