Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Individualization of flavor preferences : toward a consumer-centric and individualized aroma science
Authors: Yeretzian, Chahan
Pollien, Philippe
Lindinger, Christian
Ali, Santo
DOI: 10.1111/j.1541-4337.2004.tb00066.x
Published in: Comprehensive Reviews in Food Science and Food Safety
Volume(Issue): 3
Issue: 4
Pages: 152
Pages to: 159
Issue Date: Oct-2004
Publisher / Ed. Institution: Wiley
ISSN: 1541-4337
Language: English
Subjects: Individualization; PTR-MS; Flavour
Subject (DDC): 664: Food technology
Abstract: Personal dietary choices are largely based on flavor preferences. Thus understanding individual flavor perception and preference is vital to understanding the basis of human diet selection. We have developed novel tools to measure in real time and at an individual level volatile aroma compounds delivered breath-by-breath to the nose while eating and drinking. The same food may deliver different aromas to different people, due the specificities of their inmouth environment (inter-individual differences). Moreover, a person may eat a given food in a different manner, leading to variations in the aroma profile reaching the nose (intra-individual differences). Understanding the basis of these differences opens the door to an individualized aroma science and the road to delivering nutritional value and health through products consumers prefer. The challenge to the food industry is to align what the consumer wants with what the consumer needs, delivering nutritional value and health through products they prefer.
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Appears in Collections:Publikationen Life Sciences und Facility Management

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