Compounds Influencing Perception of Organoleptic Properties (Flavor Modifiers)

Page: 1002

J. Moravcováa, L. Opletalb, O. Lapčíka, J. Čopíkovác, M. Uherd, and P. Drašara

a Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague, b Department of Pharmaceutical Botany and Ecology, Faculty of Pharmacy, Charles University, Hradec Králové, c Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, d Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava


The review provides a comprehensive survey of compounds influencing perception of organoleptic properties or flavor/taste modifiers in the context of the diversity of natural compounds and materials used in food industry. The article proposes a new definition of flavor (or contact-perception) modifier as a compound or mixture of compounds which is not perceived intensively by taste, smell or touch but which substantially changes (masks), enhances or diminishes taste, smell or tactile perceptions of the material to which it is added.


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