Food Flavours | Food Technology Lecture
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- Опубліковано 4 сер 2024
- This video discusses in detail the flavours utilised in the food industry. The definition, composition, types of food flavour and the major flavouring compounds are discussed in detail. The flavour is a sensory phenomenon which is a combination of the sensations of taste, odour or aroma, heat and cold, and texture or “mouthfeel”. The appearance of food is important, but it is the flavour that ultimately determines its quality and acceptability. Questions from this topic are very common in various exams like GATE, CFTRI etc.
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Great Content!! Can be easily understood by anybody.👍
Thanks a lot, Sumit. Keep watching.
Where can i get pdf notes of all the topics?
Hi Madhu, we do not provide pdf notes for this video lecture.
Ma'am independent detection threshold kya hota he?
The taste detection threshold is the lowest concentration of a flavored substance that can be detected by the sense of taste. Typically, sweetness detection thresholds are measured in comparison to sucrose, sourness to dilute hydrochloric acid, saltiness to table salt (NaCl), and bitterness to quinine.