Food flavor, appearance, and texture are the sensory properties that influence food
acceptance, and among these, flavor is usually the decisive factor for the choice of a …

In order to understand the flavour of (traditional) foods a multitude of scientific investigations
were carried out and a number of appropriate analytical tools for flavour research were …

Flavour science is a multidisciplinary subject encompassing biochemical, chemical and
physical aspects of food science, the organic chemistry of natural products as well as the …

Flavor is the most important factor influencing consumers' purchase intent and acceptance of
foods (Bokermann and Ortmanns, 2000; Bower and Whitten, 2000; Ranjini et al., 2000; …

Flavor sensations in food are highly influenced by the aroma and taste compounds.
Reviewing the extensive literature of recent years in this field has shown that the …

“Acting as chemical messengers for olfactory cells, food flavor materials are organic
compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable …

The 11th Wartburg Symposium on Flavor Chemistry & Biology, held at the hotel “Auf der
Wartburg” in Eisenach, Germany, from June 21 to 24 in 2016, offered a venue for global …

Analytical instruments have enabled the discovery and quantification of many of the key
taste and aroma compounds known today in food. Recent trends in instrument development …

Taste is the number one driving force in the decision to purchase a food product and food
consumption is the most critical function for living organisms to obtain the energy and …

Nutritious foods have to contain trace constituents such as minerals, vitamins and flavors.
The role of flavors is critical; they are partially responsible for the digestion of food in man …