Author Description

Discusses flavor-nonflavor component interactions, including recent work on interactions between volatile flavoring substances and food constituents. Provides an overview of flavor-food interactions and their effect on flavor perception. Focuses on interactions between flavors and major food components, gelling agents and emulsion, and replacer ingredients such as sugar or fat substitutes. Presents applications of several measurement tools, including GC-olfactometry and principal component analysis. Discusses approaches for studying interactions in complex food systems.