Food Preservation 2. Spoilage mechanisms ⚫ Food spoilage can occur by three means: a) Internal biological deterioration b) External biological deterioration c)Abiotic deterioration ⚫ “Taste” refers only to the sweet, sour, salty, and bitter sensations by the taste sensors located on our tongue ⚫ Essential oils or “sensory active agents” and sense of smell by sensors located in our nasal passages ⚫ What we perceive as a food product’s flavor is a combination of what we detect with our sense of taste combined with what we detect with our sense of smell. Preservation of essential oils retains the food’s full flavor at retail.Food Preservation 2. Spoilage mechanisms ⚫ Food spoilage can occur by three means: a) Internal biological deterioration b) External biological deterioration c)Abiotic deterioration ⚫ “Taste” refers only to the sweet, sour, salty, and bitter sensations by the taste sensors located on our tongue ⚫ Essential oils or “sensory active agents” and sense of smell by sensors located in our nasal passages ⚫ What we perceive as a food product’s flavor is a combination of what we detect with our sense of taste combined with what we detect with our sense of smell. Preservation of essential oils retains the food’s full flavor at retail