Abstract
Flavor has been defined by Hall (1968) as follows: “Flavor is the sensation produced by a material taken in the mouth, perceived principally by the senses of taste and smell, and also by the general pain, tactile and temperature receptors in the mouth. Flavor also denotes the sum of the characteristics of the material which produce that sensation.”
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deMan, J.M. (1999). Flavor. In: Principles of Food Chemistry. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-6390-0_7
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DOI: https://doi.org/10.1007/978-1-4614-6390-0_7
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