FLAVOR FORMATION IN FRUIT AND VEGETABLES

Authors

  • Maria Erna Kustyawati Lecture at Department of Agricultural Product Technology, Faculty of Agriculture, Lampung University

DOI:

https://doi.org/10.23960/jtihp.v13i1.31%20-%2036
Abstract View: 1824

Abstract

Flavor is an important sensory aspect of the overall acceptability of food. The sensation of flavor is comprised of aroma, taste, which are most affecting the sensation of flavor, texture and psychological perception. Determination of flavor is most emphasized on the constituents flavor rather than the mechanism and metabolic pathway. However, this paper will have a discussion on the flavor formation in fruit and vegetables.

Key words: Flavor, flavor chemistry, flavor formation, aroma, taste.

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Published

2012-12-20

How to Cite

Kustyawati, M. E. (2012). FLAVOR FORMATION IN FRUIT AND VEGETABLES. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 13(1), 31–36. https://doi.org/10.23960/jtihp.v13i1.31 - 36

Issue

Vol. 13 No. 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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