Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry
The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/22/12402 |
| _version_ | 1797460283959017472 |
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| author | Alessandro Genovese |
| author_facet | Alessandro Genovese |
| author_sort | Alessandro Genovese |
| collection | DOAJ |
| description | The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...] |
| first_indexed | 2024-03-09T17:02:58Z |
| format | Article |
| id | doaj.art-e02e0cf666fc482eac58bf4c94320bf1 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T17:02:58Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e02e0cf666fc482eac58bf4c94320bf12023-11-24T14:27:36ZengMDPI AGApplied Sciences2076-34172023-11-0113221240210.3390/app132212402Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food IndustryAlessandro Genovese0Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, ItalyThe term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]https://www.mdpi.com/2076-3417/13/22/12402n/a |
| spellingShingle | Alessandro Genovese Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry Applied Sciences n/a |
| title | Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry |
| title_full | Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry |
| title_fullStr | Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry |
| title_full_unstemmed | Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry |
| title_short | Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry |
| title_sort | flavor chemistry and technology the challenges of working with flavors in the food industry |
| topic | n/a |
| url | https://www.mdpi.com/2076-3417/13/22/12402 |
| work_keys_str_mv | AT alessandrogenovese flavorchemistryandtechnologythechallengesofworkingwithflavorsinthefoodindustry |