Index page for: Flavour in food

Table of Contents CHARACTERISATION OF AROMA COMPOUNDS. Choosing the Correct Analytical Technique. Gas-Chromatography Olfactometry. Human Perception of Taste Compounds. Sensory Analysis of Food Flavour. Matching Sensory and Instrumental Data. FLAVOUR RETENTION AND RELEASE IN THE FOOD MATRIX. Flavour Binding. Emulsion-Flavour Interactions. Carbohydrate-Flavour Interactions. Modelling Aroma Interactions. The Process of Flavour Release. Odour-Taste Interactions in Flavour Perception. Other Sensory Influences on Taste Modulation. Modulation of Taste by Flavour Preferences.