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Determination of Flavor Components

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Modern Methods of Food Analysis

Part of the book series: ift Basic Symposium Series ((IFTBSS))

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Abstract

Flavor is a very complex sensation consisting primarily of aroma and taste but also complemented by responses to texture, the warmth of spices such as pepper and cooling of menthol. The sensation of taste is relatively limited. Normally taste is considered to be limited to salt, sweet, sour, bitter, and perhaps, metallic responses. The major contributor to flavor perception is aroma. It is estimated that one can discriminate between thousands of different odors. Due to the importance of aroma to flavor, it is not unexpected that a large proportion of analytical flavor studies has focused on the volatile constituents of foods. This emphasis on the volatile constituents can be detrimental. Researchers who study only the volatile components of products such as Cheddar cheese will never duplicate the flavor of this product. The mouthfeel (e.g. graininess) and taste (e.g. bitterness, astringency, and acidity) are essential components of the flavor of a good aged Cheddar cheese. It is doubtful that any nice clear bottle of aroma constituents will ever come very close to conjuring up the flavor of Cheddar. Nevertheless, this chapter focuses on what has occupied the efforts of a majority of flavor chemists, the aroma portion of food flavor.

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Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, 55108, USA

    Gary A. Reineccius

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  1. Gary A. Reineccius
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA

    Kent K. Stewart

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    John R. Whitaker

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© 1984 The AVI Publishing Company, Inc.

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Reineccius, G.A. (1984). Determination of Flavor Components. In: Stewart, K.K., Whitaker, J.R. (eds) Modern Methods of Food Analysis. ift Basic Symposium Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7379-7_12

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  • DOI: https://doi.org/10.1007/978-94-011-7379-7_12

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7381-0

  • Online ISBN: 978-94-011-7379-7

  • eBook Packages: Springer Book Archive

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