Compounds Influencing Perception of Organoleptic Properties (Flavor Modifiers)

Authors

  • J. Moravcová Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague,
  • L. Opletal Department of Pharmaceutical Botany and Ecology, Faculty of Pharmacy, Charles University, Hradec Králové,
  • O. Lapčík Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague,
  • J. Čopíková Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague,
  • M. Uher Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava
  • P. Drašar Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague,

Abstract

The review provides a comprehensive survey of compounds influencing perception of organoleptic properties or flavor/taste modifiers in the context of the diversity of natural compounds and materials used in food industry. The article proposes a new definition of flavor (or contact-perception) modifier as a compound or mixture of compounds which is not perceived intensively by taste, smell or touch but which substantially changes (masks), enhances or diminishes taste, smell or tactile perceptions of the material to which it is added.

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Published

2008-01-15

How to Cite

Moravcová, J., Opletal, L., Lapčík, O., Čopíková, J., Uher, M., & Drašar, P. (2008). Compounds Influencing Perception of Organoleptic Properties (Flavor Modifiers). Chemické Listy, 101(12). Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1712

Issue

Vol. 101 No. 12 (2007)

Section

Articles