When formulating new products, if an offending flavor is present, the food scientist should consider using a: Select one: a. Masker b. Enhancer c. Blocker d. Both A and C are correct
When formulating a new product the food scientist finds an offending flavor is present in the food substance he is more likely to use a masker as to cover or balance the flavor with something else and thereby formulating a modified new product. Maybe the addition of a new substance or changes in the taste of the product.
