8. Savory Flavors

  1. Leo M. L. Nollet
  1. Christoph Cerny

Published Online: 11 JUN 2012

DOI: 10.1002/9781118352434.ch8

Handbook of Meat, Poultry and Seafood Quality, Second Edition

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

Editor Information

  1. Department of Engineering Sciences, Hogeschool Gent, Ghent, Belgium

Author Information

  1. Firmenich SA, Geneva, Switzerland

Publication History

  1. Published Online: 11 JUN 2012
  2. Published Print: 20 JUL 2012

ISBN Information

Print ISBN: 9780470958322

Online ISBN: 9781118352434

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Keywords:

  • Savory flavors;
  • meat flavor;
  • fish flavor;
  • seafood flavor;
  • taste compounds

Summary

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.