An Overview of Flavor Perception

This chapter gives an overview of new trends and developments in flavor chemistry. One Important development was made possible by advances in analytical methodology, that is, the Identification of numerous compounds with known flavor characteristics. As more and more compounds are correlated with characteristic flavors, there is a trend to study flavor precursors and to explain how flavor is developed and released. Many of the newest developments in flavor chemistry are in the area of flavor production from plant and animal sources this trend has come about because of the public s fear of the words "chemical" and "synthetic". In this chapter, words such as these are discussed in terms of the public s perception of them versus a chemist s viewpoint. Another new trend is to understand the chemical reactions involved in the processing and storage of foods in order to bring foods to consumers at optimum acceptability. 

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