Is cyclooctane hydrophobic

Textbook of Food Chemistry pp 273-322 | Cite as

  • Hans-Dieter Belitz
  • Werner Grosch


When consuming a food, the interaction of taste, smell and tactile sensations creates an overall sensory impression, which is best described with the English word "Flavor", since the German language does not have a correspondingly comprehensive term, but rather the term "Taste" is ambiguous used for the taste in the narrower sense as well as for the overall sensation. The compounds involved in the creation of the flavor can be found in Flavors and Odorous substances or Flavorings subdivide. But there are also compounds that affect both the sense of taste and smell.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1987

Authors and Affiliations

  • Hans-Dieter Belitz
  • Werner Grosch
  1. 1.Technical University of MunichGarchingGermany
  2. 2.Institute for Food ChemistryTechnical University of MunichGarchingGermany
  3. 3. German Research Institute for Food Chemistry MunichGarchingGermany