This book examines the physical chemistry of how volatile flavour compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavour release researchers as it establishes the background of this active new area of flavour chemistry and outlines major recent developments.
Reihe
Sprache
Verlagsort
Zielgruppe
Illustrationen
184 Schaubilder
184 figures
Maße
Höhe: 237 mm
Breite: 159 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-0-8412-3692-9 (9780841236929)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
Professor of Flavor TechnologyProfessor of Flavor Technology, University of Nottingham
IN VIVO AND DYNAMIC FLAVOR RELEASE METHODOLOGY; MODELLING OF FLAVOR RELEASE; INTERACTIONS OF FLAVOR COMPOUNDS WITH FOOD COMPONENTS; RELATING ANALYTICAL RESULTS TO HUMAN PERCEPTION
