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Aromastoffe

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Lebensmittelchemie

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Abstract

Beim Verzehr eines Lebensmittels entsteht durch das Zusammenwirken von Geschmacks-, Geruchs- und Tastempfindungen ein Gesamtsinneseindruck, der im Deutschen mit „Geschmack“ und im Englischen mit „Flavour“ bezeichnet wird. Die am Zustandekommendes Geschmackseindruckes beteiligten Verbindungen lassen sich in Geschmacksstoffe und Geruchsstoffe oder Aromastoffe unterteilen. Es gibt aber auch Verbindungen, die sowohl auf den Geschmacks- als auch auf den Geruchssinn wirken.

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(2008). Aromastoffe. In: Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-73202-0_6

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