8. Savory Flavors
- Leo M. L. Nollet
Published Online: 11 JUN 2012
Copyright © 2012 John Wiley & Sons, Inc.
Handbook of Meat, Poultry and Seafood Quality, Second Edition
How to Cite
Cerny, C. (2012) Savory Flavors, in Handbook of Meat, Poultry and Seafood Quality, Second Edition (ed L. M. L. Nollet), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781118352434.ch8
Department of Engineering Sciences, Hogeschool Gent, Ghent, Belgium
- Published Online: 11 JUN 2012
- Published Print: 20 JUL 2012
Print ISBN: 9780470958322
Online ISBN: 9781118352434
- Savory flavors;
- meat flavor;
- fish flavor;
- seafood flavor;
- taste compounds
Flavor of a food is not caused by a single compound or a single compound class, but by the sensory impression stimulated by a multitude of differently structured chemicals. These components can be divided into three categories: volatile aroma compounds (smell), nonvolatile compounds (five basic tastes), and synergistic intensifying compounds.
These savory flavors are detailed for meat (beef, chicken, pork, sheep) and for fish and seafood.