Profiling and putative aroma biomarker identification for flavor in potatoes using a trained sensory panel and HS-SPME GC-MS
Flavor is the synthesis of taste and aroma sensations. The taste fraction of flavor, including salty, sweet, sour, bitter, and savory, refers to non-volatile chemical compounds that are detected by epithelial cells in the mouth. The aroma fraction encompasses volatile or semi-volatile chemical compounds that are sensed by nerve cells within the olfactory system, particularly during the chewing process, initiating a multitude of sensations such as earthy, floral, or fruity. Flavor may also be influenced by texture, sound, appearance, or personal preference, resulting in an inherently complex ...
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