寻“味”——浅析几种食物中的风味物质

doi:10.12461/PKU.DXHX202506109

Abstract

Abstract: Sweet, sour, bitter, and spicy tastes are integral to our daily culinary experiences. This article adopts a personified narrative style to examine the organic flavor compounds present in various representative foods. It discusses their physicochemical properties and applications in fields such as food science and medicine. The primary objective is to enhance readers' understanding of the chemical basis of food flavors and to foster an appreciation for chemistry by presenting relevant, everyday scientific concepts.

Key words: Flavor compounds, Organic compounds, Popularization of science

Shiyu Wang, Tianyang Yu, Hao Wei. Tracing flavors: an exploration of flavor compounds in selected foods[J].University Chemistry, 2026, 41(8): 220-226.

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Tracing flavors: an exploration of flavor compounds in selected foods

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