It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. Industrialization of food production, European laws on food safety and even the development of innovative products necessitate the characterization of the typical sensory characteristics of these traditional products. Numerous are the sensory studies made on wine, cheese or cereal products. Different strategies can be used for such studies, depending on the aim of the study: olfactometry to determine key-aroma compounds in local wines, texture profiling for pressed cheeses, tracing aroma compounds brought by the various raw materials or generated by the different unit operations of a process. More than that, the perception of the sensory characteristics of a product is related not only to its intrinsic characteristics. This short review evidences that the mastery of food products implies to integrate all the steps of their production and marketing, from the raw materials to the consumer.
显示更多 [+] 显示较少 [-]
AGRIS - 国际农业科技情报系统
Share
Food chemistry
卷
102
期
2
页码
445
- 453
ISSN
0308-8146
出版者
Applied Science Publishers
其它主题
Consumer acceptance; Celebrations; Odors; Physiology of human nutrition; Cheeses; Flavor compounds; Odor compounds; Food composition and quality; Foodways; Eating habits; Traditions
语言
英语
注释
In the special issue: "innovations in traditional foods" / edited by p. fito and f. toldra. papers presented at the european federation of food science and technology 2005 annual meeting, held october 25-28, 2005, valencia, spain.
Includes references
类型
Text; Journal Article
2024-02-28
MODS