Food and Flavour Chemistry

Flavour chemistry is a scientific discipline that regulates the individual compounds responsible for the distinctive flavour of foods and beverages. Flavour chemistry can be used to identify both positive and negative compounds linked to specific carnal characteristics. Flavor chemistry can also be linked with descriptive sensory evaluation using multivariate statistical methods to identify the compounds directly responsible for sensory perception. The more information available about a product, the more likely it is that a key relationship, which has a direct and indirect influence on the formation of key flavour compounds, can be elucidated.

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