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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorPollien, Philippe-
dc.contributor.authorLindinger, Christian-
dc.contributor.authorAli, Santo-
dc.date.accessioned2018-04-24T14:56:27Z-
dc.date.available2018-04-24T14:56:27Z-
dc.date.issued2004-10-
dc.identifier.issn1541-4337de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5543-
dc.description.abstractPersonal 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.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofComprehensive Reviews in Food Science and Food Safetyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectIndividualizationde_CH
dc.subjectPTR-MSde_CH
dc.subjectFlavourde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleIndividualization of flavor preferences : toward a consumer-centric and individualized aroma sciencede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1111/j.1541-4337.2004.tb00066.xde_CH
zhaw.funding.euNode_CH
zhaw.issue4de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end159de_CH
zhaw.pages.start152de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume3de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Yeretzian, C., Pollien, P., Lindinger, C., & Ali, S. (2004). Individualization of flavor preferences : toward a consumer-centric and individualized aroma science. Comprehensive Reviews in Food Science and Food Safety, 3(4), 152–159. https://doi.org/10.1111/j.1541-4337.2004.tb00066.x
Yeretzian, C. et al. (2004) ‘Individualization of flavor preferences : toward a consumer-centric and individualized aroma science’, Comprehensive Reviews in Food Science and Food Safety, 3(4), pp. 152–159. Available at: https://doi.org/10.1111/j.1541-4337.2004.tb00066.x.
C. Yeretzian, P. Pollien, C. Lindinger, and S. Ali, “Individualization of flavor preferences : toward a consumer-centric and individualized aroma science,” Comprehensive Reviews in Food Science and Food Safety, vol. 3, no. 4, pp. 152–159, Oct. 2004, doi: 10.1111/j.1541-4337.2004.tb00066.x.
YERETZIAN, Chahan, Philippe POLLIEN, Christian LINDINGER und Santo ALI, 2004. Individualization of flavor preferences : toward a consumer-centric and individualized aroma science. Comprehensive Reviews in Food Science and Food Safety. Oktober 2004. Bd. 3, Nr. 4, S. 152–159. DOI 10.1111/j.1541-4337.2004.tb00066.x
Yeretzian, Chahan, Philippe Pollien, Christian Lindinger, and Santo Ali. 2004. “Individualization of Flavor Preferences : Toward a Consumer-Centric and Individualized Aroma Science.” Comprehensive Reviews in Food Science and Food Safety 3 (4): 152–59. https://doi.org/10.1111/j.1541-4337.2004.tb00066.x.
Yeretzian, Chahan, et al. “Individualization of Flavor Preferences : Toward a Consumer-Centric and Individualized Aroma Science.” Comprehensive Reviews in Food Science and Food Safety, vol. 3, no. 4, Oct. 2004, pp. 152–59, https://doi.org/10.1111/j.1541-4337.2004.tb00066.x.


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