《食品化学》英文课件FOOD FLAVORS.pptx

FOODFLAVORS

KeypointsCharacteristicsofflavorsubstancesinfood;Basictastesensationandsubstances.

3DefinitionFlavoristhesensoryimpressionofafoodorothersubstance,andisdeterminedmainlybythechemicalsensesoftaste,smellandalsobythegeneralpain,tactile(触觉）andtemperaturereceptorsinthemouth.

FlavorConsistsofDimensionsOdor(Olfactory(嗅觉）Sensations)Taste(the4BasicOnes)SaltySour(acidic)SweetBitterMouthfeel

Flavorsubstancesanextremelywiderangeofchemicalsderivedfromeveryconstituentoffoodstheircommonfeature:“stimulatingtasteoraromarec