Community Research and Development Information Service - CORDIS


Flavour is considered one of the most important attributes determining the acceptability of food to the consumer. In particular, consumer demand for healthier foods, containing less fat, sugar and salt, has generated in industry a keen interest in basic knowledge regarding the influence of the food matrix on flavour release and perception. Since a modification of the formulation of a product induces alterations in the flavour quality, it is necessary for industry to optimize the flavour or the texture by empirical changes in the formulation. The aim of this project is to increase our understanding of flavour release and perception in relation to texture characteristics and perception. This information will be of great advantage to industry in the formulation of products with acceptable flavour and textural properties. The systematic development of products with acceptable flavouring properties will be possible only when the flavour binding behaviour of food ingredients has been thoroughly elucidated. This report contains the proceedings of the 4 working groups held at the Swedish Institute for Food and Biotechnology, 29-31 May 1997.

Additional information

Authors: ZACHAROFF A B (EDITOR), CEC Bruxelles (BE)
Bibliographic Reference: EUR 18162 EN (1998) 117pp., free of charge
Availability: Available from the DG XII Documentation Centre, European Commission, 200 rue de la Loi, B-1049 Bruxelles (BE), Fax: +32-2-2969823
ISBN: ISBN 92-828-2886-7
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