Aaron L. Brody

Flavor scalping is slowly being recognized as playing a major role in food quality loss during ambient-temperature and even long-life chilled distribution. So little research has been performed on this topic that we barely understand the mechanisms, much less can quantify them.

Five years ago, this column focused on flavor scalping driven by package materials, summarized papers and lore on the topic, and offered some perspectives on the problem (Brody, 2002). Recently, four researchers from the …

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