NMR spectroscopy is already of great value in determining the relationships between a moleculeś structure and its odor, flavor, color and textural characteristics. Newer applications of NMR techniques in sensory science include studies of the effects of ion and water binding on taste perception; for example, 23Na NMR has been used to examine the effects on perceived saltiness of Na- binding to ionic and non-ionic gums. The range of useful applications is expanding as both NMR and sensory science techniques continue to develop.
ASJC Scopus subject areas
- Food Science