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- Title
Flavor and Aroma Analysis as a Tool for Quality Control of Foods.
- Authors
Calín-Sánchez, Ángel; Carbonell-Barrachina, Ángel A.
- Abstract
The work by Cano-Lamadrid et al. [14] applied Napping ®, a descriptive sensory analysis and consumer studies in order to provide a new insight into the perception of smoothie products and comprehensive knowledge for the food industry to guide the design of new foods including functional and healthy fruit based products. In summary, the twelve papers published in this Special Issue highlight a great part of the research activities in the field of food quality as a tool for quality control, aiming to characterize and improve the sensory, chemical, nutritional, health and physical quality of fruits and fruit based products. Volatile composition and sensory attributes of smoothies based on pomegranate juice and mediterranean fruit purées (Fig, Jujube and Quince). Accordingly, and within the idea and objective of bringing together original studies dealing with the aroma profile and sensory quality of foods, we edit this Special Issue on "Flavor and Aroma Analysis as a Tool for the Quality Control of Foods".
- Subjects
FOOD supply; FOOD quality; QUALITY control; FOOD additives; PISTACHIO; FLAVOR; POMEGRANATE; FOOD aroma
- Publication
Foods, 2021, Vol 10, Issue 2, p224
- ISSN
2304-8158
- Publication type
Editorial
- DOI
10.3390/foods10020224