By Richard A. Scanlan
content material: target measurements of taste caliber : basic techniques, difficulties, pitfalls, and accomplishments / Walter G. Jennings --
Correlation of smell intensities and vapor pressures with structural homes of odorants / Andrew Dravnieks --
style chemical combos : a psychophysical research / Howard R. Moskowitz, Cynthia N. Dubose, and Mary Jo Reuben --
Structural and mechanical signs of taste caliber / Zata Vickers --
family among sensory and goal measurements for caliber evaluate of eco-friendly beans / John J. Powers, David R. Godwin, and Rolf E. Bargmann --
dimension of taste caliber in apples, apple juices, and fermented ciders / A.A. Williams, A.G.H. Lea, and C.F. Timberlake --
target measurements of the flavour caliber of beer / R.C. Lindsay --
Use of regression types in target taste assessment of processed orange juice in the course of 4 seasons / Robert D. Carter and John A. Cornell.
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Additional resources for Flavor Quality: Objective Measurement
A product that d i s i n t e g r a t e s slowly gives up i t s f l a v o r l e s s r a p i d l y . I f two such products contained equal amounts of f l a v o r compounds, the one undergoing r a p i d breakdown would be p e r c e i v e d as being more intensely flavored. In many cases v i s c o s i t y modifying agents such as starches and gums appear t o change the t a s t e and odor i n t e n s i t i e s of s o l u t i o n s to which they ar be due t o the v i s c o s i t y odor compound and the h y d r o c o l l o i d i s probably r e s p o n s i b l e (2).
131 (max. 082 (No. 2 See notes to Equation 6 f o r the meanings of the term symbols. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1977. 24 F L A V O R Q U A L I T Y : OBJECTIVE MEASUREMENT Symbols i n Regression Equations (for a l l except molecular weight the number of the corresponding symbols i n Wiswesser n o t a t i o n formula i s used as the v a r i a b l e ) MW VQ SH G U L Τ max. = molecular weight = C a r b o x y l i c a c i d group = mercaptan = chlorine = double bonds = c a r b o c y c l i c r i n g (but not benzene) = heterocyclic ring No.
Many of the newer foods on the market have their texture and flavor constructed or developed separately, making any general relationships between the two difficult to determine. At times it seems possible to combine almost any type and intensity of flavor with just about any texture. Assuming though, that there is some connection between flavor and texture, how does it occur or why does it exist? Is it due to an interaction between the sensory-systems perceiving flavor and those perceiving mechanical properties?