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- Title
Food Flavor Chemistry and Sensory Evaluation.
- Authors
De Santis, Diana
- Abstract
This document provides a summary of several studies related to aroma in food products. The studies examine factors that influence aroma, such as composition, processing methods, and storage conditions. The findings emphasize the importance of a multidisciplinary approach and innovative techniques in understanding and improving the sensory experience of food products. The results can be valuable for industries involved in producing and processing food, aiding in the selection of better quality raw materials and the development of improved processing techniques.
- Subjects
FOOD chemistry; FLAVOR; ODORS; SENSORY evaluation; COOKIES; FOOD aroma; HIGH-fructose corn syrup; TASTE testing of food
- Publication
Foods, 2024, Vol 13, Issue 5, p634
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13050634