ABSTRACT
The consumption of dairy foods is strongly related to the stimulation of the human chemical senses, odor, and taste. The avor of dairy products, along with their appearance and texture, is considered to be decisive for the consumer in their selection and ingestion. According to Laing and Jinks [1], food avor is commonly dened as being the sensation arising from the integration or interplay of signals produced as a consequence of sensing smell, taste, and irritating stimuli from food or beverage. However, the term “avor” is often inconsistently used, with regard to the above-mentioned biological receptor stimulation or to the chemicals responsible for the process.
