Biological basis of food selection. Various combinations of these primary tastes account for full range of taste sensations. Threshold sensitivity - detection threshold, lowest concentration that can be detected in a given medium. Most compensate, e.g., increase food intake to mask unpleasant tastes, or to compensate for loss of taste. Decreased appeal of food results in decreased intake.
Some flavors are product of lipid oxidation.
Intact proteins do not have flavor in themselves. Food proteins can bind other flavor components. Protects against structural damage to food that would release enzymes that would change flavor. Prevents loss of volatile flavor components. Prevents uptake of odors from environment.