- "Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology."
Aroma has a big impact on flavor perception. Smelling the food or beverage can help identify the aroma and thus, flavor profile.
Flavor wheel: A graphical representation of different flavors and their relationships to each other.
Taste buds: The sensory organs responsible for recognizing different tastes such as sweet, sour, salty, bitter, and umami.
Aromatics: Compounds that contribute to the aroma and flavor of food and beverages.
Flavor compounds: The specific chemicals responsible for flavors in food and beverages.
Flavor profile: A description of the overall taste, aroma, and mouthfeel of a food or beverage.
Terpenes: A class of aromatic compounds found in plants that contribute to the flavor and aroma of food.
Mouthfeel: The perception of how a food or beverage feels in the mouth, including texture, thickness, and viscosity.
Umami: A savory taste that enhances the overall flavor of food and beverages.
Taste receptors: Proteins on the surface of taste buds that detect different tastes.
Odorants: Compounds that contribute to the aroma of food and beverages.
Sensory evaluation: The process of analyzing the taste, aroma, and texture of food and beverages through human senses.
Volatiles: Compounds that evaporate quickly and contribute to the aroma of food and beverages.
Aroma compound families: Categories of aroma compounds based on their chemical structure and sensory properties.
Flavor masking: The process of concealing the taste of unpleasant or bitter ingredients in food and beverages.
Flavor pairing: The process of combining ingredients based on their complementary flavor profiles.
Fruity: Refers to the flavor and aroma of different types of fruits, which can range from citrus and tropical fruits to red and dark berries. Depending on the fruit, you may experience different flavor notes like sweet, tangy, or acidic.
Floral: Describes a fragrance that is reminiscent of flowers such as rose, lavender, or jasmine. This aroma can be sweet, delicate, and soothing.
Herbaceous: This aroma is characterized by a vegetal scent that can vary in intensity depending on the type of herb. Some examples include basil, mint, and thyme.
Spicy: Refers to the warm, zesty, and pungent aroma of spices such as cinnamon, clove, or black pepper. The aroma can range from mild to robust and can be associated with different flavors like sweetness, bitterness, or heat.
Earthy: This flavor profile refers to the aroma and taste of soil, mushrooms, or truffles. It can be rustic and sometimes described as "damp" or "musty.".
Nutty: Characterized by the scent and taste of different types of nuts such as almonds, hazelnuts, and walnuts. The aroma can be sweet, toasty, or slightly bitter.
Caramel: Describes the sweet, buttery, and sometimes burnt aroma usually associated with caramelized sugar.
Smoky: This scent results from smoking food or drink, and usually provides a robust flavor profile. Common examples include smoked meats, cheeses, and peaty whiskies.
Chocolate: Refers to the rich, creamy, and sometimes bitter aroma and taste of chocolate. The flavor profile can vary depending on the type of chocolate, from dark, earthy notes to a light, milky sweetness.
Woody: This aroma is usually associated with aging in barrels or casks that previously held wine, spirits, or beer. It can range from subtle to robust and is often characterized by notes of vanilla, oak, or coconut.
- "Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry."
- "Food technology incorporates concepts from chemical engineering, for example."
- "Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing."
- "Activities of food scientists include the development of new food products."
- "Activities of food scientists include the design of processes to produce these foods."
- "Activities of food scientists include the choice of packaging materials."
- "Activities of food scientists include shelf-life studies."
- "Activities of food scientists include sensory evaluation of products using survey panels or potential consumers."
- "Activities of food scientists include microbiological and chemical testing."
- "Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties."
- "Its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology."
- "Food science incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry."
- "Food technology incorporates concepts from chemical engineering, for example."
- "Sensory evaluation of products using survey panels or potential consumers."
- "Activities of food scientists include microbiological and chemical testing."
- "Its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety."
- "Its scope starts at overlap with agricultural science and nutritional science."
- "Activities of food scientists include the development of new food products."
- "Activities of food scientists include the choice of packaging materials."