By Dr. Gary Reineccius (auth.), Dr. Gary Reineccius (eds.)

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The importance of odor to flavor perception becomes very obvious when a person catches a cold and can only sense flavor characteristics by the taste, tactile and temperature responses. Ordinarily the human can discriminate among several thousand odors. Because of the importance of aroma to flavor perception, the vast majority of analytical flavor studies have focused on the volatile constituents, or the odor, of foods. The task of identifying volatile flavor components in natural products is formidable for several reasons: 1.

A major problem with cryogenic trapping is that water is the most abundant volatile in most foods and, therefore, the trap condensate is primarily water. •• ---:--·n A. notarneter F. "~ O. Falling f•h\ double jacketed gl ass tube G. MaQnclic stirrer 29 numn C. ,g cartridge II . Gc 3r mclcr i•IQ 0 . Gas ·IO)uod se parato r J . ClcaniiiQ solut ion E. · D ) -- - - - ' -~ rALLING r iLM Ar>PIIRATUS FOR HEIIOSPACE SAMPLING II . Gene• al sell(' me B. Oeta•ls ~~~S tr•pprng gas 45 rnrn OUT - Heatmg wilterl 400 .

Perf Flav. 5(7):19-35. Stofberg, J. 1983. Consumption Ratio and Food Predominance of Flavoring Materials-First Series. Perf Flav. 8(3):61-4. Stofberg, J. 1983. Safety Evaluation and Regulation of Flavoring Substances, Perf Flav. 8(4):53-62. Stofberg, J. 1984. Consumption Ratio and Food Predominance of Flavoring MaterialsSecond Cumulative Series. Perf. Flav. 9(4): 53-83. Stapleton, J. 1974. Marketing Handbook. , Epping, Essex, England. , and Gallagher, J. 1989. Interaction of flavor systems in the microwave environment.

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