FLAVOR FORMATION IN FRUIT AND VEGETABLES

Kustyawati, Maria Erna

Jurnal Teknologi & Industri Hasil Pertanian
Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian

Flavor is an important sensory aspect of the overall acceptability of food. The sensation of flavor is comprised of aroma, taste, which are most affecting the sensation of flavor, texture and psychological perception. Determination of flavor is most emphasized on the constituents flavor rather than the mechanism and metabolic pathway. However, this paper will have a discussion on the flavor formation in fruit and vegetables. Key words: Flavor, flavor chemistry, flavor formation, aroma, taste.