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OPINION article

Front. Nutr.
Sec. Food Chemistry
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1427857
This article is part of the Research Topic Molecular Basis of Taste: Taste-Active Molecules, Taste Receptors and their Interactions View all articles

Bioactive compounds, sensory attributes and flavor perceptions involved in Taste-Active Molecules in Fruit and Vegetables

Provisionally accepted
Miriam Fabiola Fabela Morón Miriam Fabiola Fabela Morón *
  • Universidad Autónoma del Estado de México, Toluca, Mexico

The final, formatted version of the article will be published soon.

    Keywords: bioactive compounds, Sensory attributes, flavor perceptions, Taste, Fruits, Vegetables

    Received: 05 May 2024; Accepted: 26 Aug 2024.

    Copyright: © 2024 Fabela Morón. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Miriam Fabiola Fabela Morón, Universidad Autónoma del Estado de México, Toluca, Mexico

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.