Flavor Chemistry
Subtitle: Thirty Years of Progress
By: edited by Roy Teranishi, Emily L. Wick, Irwin Hornstein
Contributors: Wick, Emily L.; Hornstein, Irwin
Publisher: Springer US
Published: 1999
Place of publication: Boston, MA
Language: eng
Format: [electronic resource] :
Number of pages: 439
ISBN-13: 9781461371250; 9781461546931
Subjects: Chemistry; Chemical engineering; Food science
Description: Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
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