Aroma Chemicals for Savory Flavors
By David J. Rowe, Oxford Chemicals, North Gare, Seaton Carew, Hartlepool, UK

The term “savory” is one that is readily understood, but difficult to define. It incorporates both positive and negative features; Chambers Concise 20th Century Dictionary defines it as “of good savour or relish; appetizing, salty,
piquant or spiced (opp. to sweet)”. This introduces some key aspects, especially the implication of a strong, pleasant aroma, and the idea of being opposite to sweet, but this stil does not tell the full story. In an attempt to discover more about people’s perceptions of “savory,” a number of people at or associated with
Oxford Chemicals were asked to complete a simple questionnaire assessing the suitability of 146 odor descriptors against the term “savory”. According to the questionnaire, the ten most appropriate descriptors, in descending order,
were the following:


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