Aroma Active Compounds in Foods
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$262.00 $183.40 (06)American Chemical Society
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Description
This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds, and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.Reviews
"Comprises 20 papers on flavor research first presented at an American Chemical Society symposium held in New Orleans in August 1999 in honor of Roy Teranishi, a pioneer in the field. The contributors represent industry and academia in Asia, Europe, and the US. Papers fall into the broad topics of instrumental analysis of food flavors; correlation between sensory properties and chemical structures of flavor components; synthetic, thermal reaction, and enzymatic approaches to flavor components; and additional properties of flavor components and flavors."--SciTech Book News
Product Details
304 pages; 100 halftones & line illus; 6 x 9; ISBN13: 978-0-8412-3694-3ISBN10: 0-8412-3694-1About the Author(s)
Edited by Gary Takeoka, Research Chemist, USDA Western Regional Research Center, Matthias Güntert, Research Chemist, Haarmaan & Reimer GMBH, Germany, and Karl-Heinz Engel, Technische Universität München
