Flavor and volatile metabolism in produce

Research output: Chapter in Book/Report/Conference proceedingChapter


The flavor of a food is an important quality attribute and is often the sole reason why a product is accepted or rejected by the consumer. Food flavor is linked to culture and plays a predominant role in the lives of all human beings. The term flavor is actually the combined or integrated perception of aroma (odor) and taste, and to a lesser extent pain or nerve response (e.g., heat of capsaicin, astringency of tea, cooling of menthol, etc.), texture and mouth-feel, and overall appearance. It is sometimes difficult to differentiate between aroma and taste as being two separate physiological senses since they are often (i.e., during eating) perceived simultaneously. Of these two senses, the perception of aroma is undoubtedly the most complicated. Most people can distinguish thousands of individual aroma impressions, while there are only four (or five, i.e., umami) basic taste qualities.

Original languageEnglish (US)
Title of host publicationProduce Degradation
Subtitle of host publicationPathways and Prevention
PublisherCRC Press
Number of pages35
ISBN (Electronic)9781420039610
ISBN (Print)0849319021, 9780849319020
StatePublished - Jan 1 2005

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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