date:Aug 02, 2019
kilogram of food is enough to perceive some odorants. Tastants, on the other hand, we only recognise at significantly higher concentrations.
In order to guarantee consistent sensory quality, it is very important for manufacturers to know and control the characteristic odour and taste profiles of their products from the raw material to the finished product. This requires a fast but precise food analysis.
Tastants and aroma substances, however, differ greatly in their chemical and physical prop