Relevance of omission tests to determine flavour-active compounds in food:: application to cheese taste

被引：30
|
作者：
Engel, E [1 ]
Nicklaus, S
Salles, C
Le Quéré, JL
机构：
[1] INRA, INA PG, UMR Genie & Microbio Procedes Alimentaires, F-78850 Thiverval Grignon, France
[2] ENESAD, INRA, UMR Aromes, F-21065 Dijon, France
来源：
FOOD QUALITY AND PREFERENCE | 2002年 / 13卷 / 7-8期
关键词：
D O I：
10.1016/S0950-3293(02)00136-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
One of the main problems to overcome in determining the flavour-active compounds of a food product is to point out a causative linkage which may exist between its composition obtained by physico-chemical analysis, and its flavour properties determined by a trained sensory panel. Starting with an overview of the strategies classically used to solve the problem and their limitations, this paper presents an alternative methodology based on omission tests. Through different applications concerning cheese taste studies, the main interests of this methodology are shown and discussed. (C) 2002 Published by Elsevier Science Ltd.
引用
收藏
页码：505 / 513
页数：9
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