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Aroma Biotechnology pp 1–10Cite as

Aroma Compounds in Food

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Abstract

The consumption of foods and beverages is inseparably linked to the stimulation of the human chemical senses, odor and taste. The sensation of odor (smell) is triggered by highly complex mixtures of small, rather hydrophobic molecules from many chemical classes that occur in trace concentrations and are detected by receptor cells of the olfactory epithelium inside the nasal cavity. The nonvolatile chemical messengers of the sense of taste interact with receptors located on the tongue and impart, though not limited by polarity or molecular size, four basic impressions only: sweet, sour, salty, and bitter. Also perceived inside the oral cavity, but transmitted to the brain by nonspecific and trigeminal neurons, are pungent, cooling and hot principles.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Universität Hannover, Wunstorfer Straße 14, D-30453, Hannover, Germany

    Professor Dr. Dr. Ralf G. Berger

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  1. Professor Dr. Dr. Ralf G. Berger
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© 1995 Springer-Verlag Berlin Heidelberg

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Berger, R.G. (1995). Aroma Compounds in Food. In: Aroma Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-79373-8_1

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  • DOI: https://doi.org/10.1007/978-3-642-79373-8_1

  • Publisher Name: Springer, Berlin, Heidelberg

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