Chemosensory properties of food products

CALVIÑO, A.M.; ZAMORA, M.C.; GUIRAO M

Multidisciplinary Approaches on Food Science and Nutrition for the 21st. Century

Transworld Research Network

Lugar: Kerala; Año: 2010; p. 131 - 153

ABSTRACT Sensory evaluation has become an important area to study psychophysical responses to foods.  The interaction of odor, taste and trigeminal chemosensory properties with receptors, in the nose and mouth before, during, and after food intake are of utmost importance to know the perception of the sensory properties of foods.   This chapter describes experimental results of these types of interactions analyzed by applying static and dynamic sensory methodologies. Studies on taste, aroma and astringency of chemical mixtures which resemble food models and food products, such as yerba mate infusions, white and red wine and peppermint chewing-gum are presented. Future outlooks are related to new psychophysical methodologies and emerging technologies derived from different disciplines, opening new routes of research and innovation in sensory science.