Flavor perception is a multi-modal evaluation of the interaction between different and complex chemical stimuli (ortho retro-nasal, taste, texture, etc.) and the (bio)chemical and physiological responses. This work deals with the study of a flavoromics approach to describe and predict the sensory quality of coffee and its potential and limits in routine control.
Sensory properties of a cup of coffee: possibilities and limitations of flavoromic approach for routine controls
Erica Liberto;Davide Bressanello;Chiara Cordero;Barbara Sgorbini;Patrizia Rubiolo;Carlo Bicchi
2017-01-01
Abstract
Flavor perception is a multi-modal evaluation of the interaction between different and complex chemical stimuli (ortho retro-nasal, taste, texture, etc.) and the (bio)chemical and physiological responses. This work deals with the study of a flavoromics approach to describe and predict the sensory quality of coffee and its potential and limits in routine control.
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