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Exchange the experience, Feed formula , Requirement nutient of pig, Laying ,Boiler, farm Management


วันอาทิตย์ที่ 18 ตุลาคม พ.ศ. 2552

Aromas and flavours

  • The sum of volatile substances, which are released by inhaling through the nose as well as by chewing through warmth and mechanical processing in the mouth (faucal-nasal connection) and received via the olfactory epithelium.
  • Flavour: Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and umami). Flavours are substances, which are perceived and classified as a specific taste through the combination of their chemical stimuli. หรือ flavouring substance
  • Bouquet: Totality of the aromas and flavours contained in a feedstuff which interact with the physical properties of the nutrition to form an overall impression.
  • Note: Classification of the perception of a flavour profile (e.g. fruity, spicy, flowery etc.)

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