Understanding food flavor is crucial to effective and strategic research and marketing. Understanding flavor partly involves linking the sensory perception of flavor and its volatile chemical components. Establishing these relationships requires sensory, as well as instrumental analysis, and can be challenging. Two basic approaches for relating data from sensory and instrumental analyses are discussed. Examples are presented with butter and skim milk powder.
|Original language||English (US)|
|Title of host publication||Sensory-Directed Flavor Analysis|
|Number of pages||31|
|State||Published - Jan 1 2006|
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)