Food flavors : chemical sensory and technological properties Examining the importance of flavor compounds in the production processing and storage of foods this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods it emphasizes flavor precursors presents universal mechanisms and pathways in aroma compound biogenesis and focuses on the interaction of flavor compounds with proteins lipids and saccharides. Describing typical flavors for various food groups it explains the use of flavor volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening comparison