Abstract
Food flavor is the combination of all sensory attributes experienced while ingesting food, with gustatory and olfactory perceptions being the most important attributes. This chapter mainly focuses on common types of flavor substances present in food, the interactions between these different flavor substances, and the influencing factors and flavor perception mechanisms for flavor substances. This chapter also introduces aromas present in different foods, formation of aromas, and the influence of processing on aroma composition and stability.
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Ma, L., Li, J. (2021). Food Flavor Substances. In: Kan, J., Chen, K. (eds) Essentials of Food Chemistry. Springer, Singapore. https://doi.org/10.1007/978-981-16-0610-6_10
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DOI: https://doi.org/10.1007/978-981-16-0610-6_10
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