Describes the use and importance of bioassays in the study of flavour chemistry. Examines how precursors and characteristic odour compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavour industry. Of interest to professionals both inside and outside the field of flavour research. Based on a successful American Chemical Society
workshop.
Reihe
Sprache
Verlagsort
Zielgruppe
Maße
Höhe: 236 mm
Breite: 157 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-8412-2516-9 (9780841225169)
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Schweitzer Klassifikation
Bioassays for Flavor ; Common Chemical Sense in Food Flavor ; Sweet and Bitter Tastes ; Sweetness Antagonists ; Sample Preparation ; Instrumental Analysis in the Flavor Industry ; Biotechnology: Challenge for the Flavor Industry ; Quantitative and Sensory Aspects of Flavor of Tomato and Other Vegetables and Fruits ; Hydrolytic Flavor Release in Fruit and Wines through Hydrolysis of Nonvolatile Precursors ; Key Flavors from Heat Reactions of Food Ingredients
