Food flavors
Subtitle: chemical, sensory, and technological properties
By: [edited by] Henryk Jelen
Series: Chemical & functional properties of food components
Publisher: CRC Press
Published: 2011
Place of publication: Boca Raton
Language: eng
ISBN-13: 9781439814918
Subjects: TECHNOLOGY & ENGINEERING / Food Science; Food; Biotechnology; Flavor; Composition; Analysis
Description: "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"--
Notes: Includes bibliographical references and index.