Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma Science
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چکیده
منابع مشابه
Evaluation of Flavor and Aroma Compounds Present in Kefir
ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...
متن کاملevaluation of flavor and aroma compounds present in kefir
abstract: kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. the aim of this study was to evaluate flavor and aroma compounds present in kefir. two types of starter (christian hansen and sacco) and three levels of temperatures (30, 33 and 35oc) were used for the preparation of kefir samples. the samples were analyzed for acetaldehyde, diacet...
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HORTSCIENCE, VOL. 35(6), OCTOBER 2000 Received for publication 7 Sept. 1999. Accepted for publication 4 Jan. 2000. Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the U.S. Dept. of Agriculture. All programs and services of the U.S. Dept. of Agriculture are offered on a nondiscriminatory basis without regard to...
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Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...
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I. FOREWORD: THE TWO STEPS IN FORENSIC IDENTIFICATION .................................................................. 199 II. THE INDIVIDUALIZATION FALLACY ...................................... 203 A. Reliance on the Notion of Individualization ........... 205 B. Origins and Evolution of the Notion of Individualization ..................................... 207 III. UNPROVED AND PERHAPS UNPR...
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ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2004
ISSN: 1541-4337,1541-4337
DOI: 10.1111/j.1541-4337.2004.tb00066.x