Drake M A, Civille G V
Author Drake is with the Dept. Food Science, North Carolina State Univ., Raleigh, N.C., U.S.A. Author Civille is with Sensory Spectrum, Inc., Chatham, N.J., U.S.A. Direct inquiries to author Drake (E-mail:
Compr Rev Food Sci Food Saf. 2003 Jan;2(1):33-40. doi: 10.1111/j.1541-4337.2003.tb00013.x.
Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final descriptor list can be determined. Once developed, flavor lexicons can be used to record and define product flavor, compare products, and determine storage stability, as well as interface with consumer liking and acceptability and chemical flavor data.
风味词汇表是用于记录和描述特定食品感官感知的广泛使用的工具。制定具有代表性的风味词汇表需要几个步骤，包括收集合适的产品参照标准、生成语言以及在确定最终描述词列表之前指定定义和参考资料。一旦制定完成，风味词汇表可用于记录和定义产品风味、比较产品、确定储存稳定性，以及与消费者喜好度和可接受性以及化学风味数据建立联系。
