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FLAVOURINGS

FLAVOURINGS As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary tastes sweet, sour, salt and bitter which are detected by the taste buds situated in the mouth, mainly on the tongue, palate and cheeks. Smell is detected by extremely sensitive cells at the top of the nasal cavity. The current standard definition of flavour is as follows Flavour is the sensation elicited by a foodstuff when the taste and odour receptors are stimulated. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

FLAVOURINGS

Hughes, Nina
Nutrition & Food Science , Volume 91 (6): 3 – Jun 1, 1991
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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb059350
Publisher site
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Abstract

As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary tastes sweet, sour, salt and bitter which are detected by the taste buds situated in the mouth, mainly on the tongue, palate and cheeks. Smell is detected by extremely sensitive cells at the top of the nasal cavity. The current standard definition of flavour is as follows Flavour is the sensation elicited by a foodstuff when the taste and odour receptors are stimulated.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Jun 1, 1991

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