Sensory Kits

Foods and beverages are composed of a large number of flavour compounds that contribute to the consumer’s taste experience. Changes in the taste of foods or beverages can occur during manufacturing and storage. Some changes in the odor of food during storage are largely due to reactions that result in formation or conversion of aroma to other compounds by bacterial metabolic enzymes, and their loss through volatilization. Therefore, differentiation and recognition of key odorants in foods and beverages is particularly important when training a panel.

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