Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

Authors :: Yening Qiao
Xinye Wu
Jinfeng Bi
Marie-Laure Fauconnier
Qinqin Chen
Min Gou
Source :: Food Reviews International. :1-14
Publication Year :: 2021
Publisher :: Informa UK Limited, 2021.
Abstract: Fruits and vegetables contain a large number of volatile compounds, which constitute their unique odor and contribute to their flavor. However, there are only a few key aroma compounds that contrib...

Subjects :: biology
Odor
Sensory science
General Chemical Engineering
Fruits and vegetables
food and beverages
Food science
biology.organism_classification
Aroma
Flavor
Food Science

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