By George Charalambous

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Unfortunately for most of the novel sensations reported, little is known about either the chemistry of the stimulus or the peripheral nerve involved. The sensations so far allotable to the trigeminal systems include the astringent sensations, the pungent sensation and the cool and warm sensations. Trigeminal sensations can apparently be elicited from many parts of the oral cavity. CHEMICAL SENSES A N D FOOD FLAVOR: AN OVERVIEW 27 More than one astringent sensation has been distinguished, a dry type sensation and a "tangy astringent" sensation (Sanderson et.

GAS CHROMATOGRAPHIC PROFILES OF SOY SAUCE VOLATILES 39 headspace and distillation-extraction techniques, and packed, glass and fused silica capillary columns were used for GC analysis. Ranking and scoring methods were applied to express aroma quality of soy sauce in sensory evaluation. Multiple regression analysis, discriminant analysis, principal component analysis and cluster analysis were applied in order to investigate the relationships between the GC profiles and aroma characteristics of soy sauce.

M. F. ), Vol. 21. p. 1. Academic Press, New York. R. (1977). CRC Crit. Rev. in Food Sei. Nutr. 9:41. G. (1978). B. ), p. 91. Plenum Press, New York. G. (1971). M. ), p. 31. Springer-Verlag, New York. , Theologides, A. M. (1980). The Amer. J. Clin. Nutr. 33:2253. D. (1977). G. G. J. ), p. 151. Applied Science, London. R. P. (1979). J. Inst. Brew. 85:82. , Holley, A. and Mac Leod, P. (1978a). Chem. Sen. Fla. 3:23. , Holley, A. and Mac Leod, P. (1978b). Chem. Sen. Fla. 3:7. Roueche, B. (1977). In "The New Yorker", Sept.

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