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Aroma Substances

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Food Chemistry

Abstract

When food is consumed, the interaction of taste, odor and textural feeling provides an overall sensation which is best defined by the English word “flavor”. German and some other languages do not have an adequate expression for such a broad and comprehensive term. Flavor results from compounds that are divided into two broad classes: Those responsible for taste and those responsible for odors, the latter often designated as aroma substances. However, there are compounds which provide both sensations.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz & Professor Dr.-Ing. W. Grosch

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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© 1999 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W. (1999). Aroma Substances. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_6

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  • DOI: https://doi.org/10.1007/978-3-662-07281-3_6

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-64692-1

  • Online ISBN: 978-3-662-07281-3

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