AN OVERVIEW OF ANALYTICAL TECHNIQUES FOR FOOD FLAVOURS

摘要

Flavour, colour and texture are the three mixed important attributes of a food. Flavour is the sum of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell and also by the general pain and tactile receptors in the mouth, as interpreted by the brain. Therefore flavour is composed of three component. The first component is taste, which describes the sensation perceived by taste buds located mainly on the tongue and back of the oral cavity. Taste includes the sensation of sweetness, saltiness, sourness and bitterness. The second component is odour, which is formed by trace amounts of thousands of volatile compounds with and which are detected by cells of the olfactory epithelium of the nassal cavity. The third component is the perception of pungency, heat, cooling etc. by nonspecific neutral responses.