num_pages: 256
description: Details the contributions of different aroma compounds to the overall flavor characteristics of different foods. Describes experimental methodology, correlation of sensory properties with chemical structure, and mechanisms of formation of characteristic flavors. Eighteen chapters explore themechanisms by which enzymes and heat cause the formation of flavor compounds; instrumentation, sensory and structure-flavor activity; recommendations for the harvesting and storage of fruits, vegetables, meats, etc.; and the needs of R&amp;D and academic research.
language: English
title: Flavor Chemistry: Trends and Development
titlecomplete: Flavor Chemistry: Trends and Development (ACS Symposium Series, No. 388)
publisher: American Chemical Society