| Popis: |
The composition of the aromatic components of food is a key factor in establishing the quality, typicity, and value of foodstuff, both from an economical and/or organoleptic standpoint. It is a general belief, however, that once the overall composition of the most representative volatile compounds is quantitatively measured, the odor profile of a given food is established. This is not always the case, as synergistic and antagonistic effects of different of compounds on olfactory receptors may occur, depending on the respective concentrations, resulting in odor sensations often different from expectations. |
