학술논문
Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry
Document Type
article
Author
Source
Applied Sciences, Vol 13, Iss 22, p 12402 (2023)
Subject
Language
English
ISSN
2076-3417
Abstract
The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]