Flavor Chemistry Trends and Developments

Flavor Chemistry Trends and Developments
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  • ISBN-13: 9780841215702
  • ISBN: 0841215707
  • Publisher: American Chemical Society


Teranishi, Roy, Buttery, Ron G., Shahidi, Fereidoon


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 the mechanisms 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&D and academic research.Teranishi, Roy is the author of 'Flavor Chemistry Trends and Developments' with ISBN 9780841215702 and ISBN 0841215707.

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