Flavour Science and Technology
Symposium Proceedings
Published on 21. October 1987
Book
Hardback
582 pages
978-0-471-91743-4 (ISBN)
Description
Covers the traditional areas of food aromas and their chemical aroma profile but also discusses the new areas of sensory evaluation, biotechnology (gene technology) and data analysis (chemometrics). The interdisciplinary nature of flavour and food science means that researchers in both industry and academia will find the reviews of recent work contained here invaluable.
More details
Language
English
Place of publication
Chichester
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
illustrations, bibliography, index
Dimensions
Height: 230 mm
Width: 150 mm
Weight
950 gr
ISBN-13
978-0-471-91743-4 (9780471917434)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Chemistry in Flavour Research: Flavour Development in Deep-fat Fried Foods; Aroma Volatiles in Sour Cherry Juice (Prunus Cerasus); The Effect of Drying on the Composition of the Essential Oil of Some Labiatae Herbs Cultivated in Finland; Biotechnology in Flavour Research: Progress Towards Producing Food Flavour Compounds by the Biotechnological Exploitation of Plant Cell Cultures; Flavouring Fish Food; Sensory Science in Flavour Research: Flavour Release and Perception; Sensory Analysis of Chicory Bitterness; Development of a Flavour Language for Scotch Whisky; Wine Language and Descriptive Analysis; Data Analysis in Flavour Research: Relation Between Organoleptic Attributes and Chemical, Physical and Instrumental Parameters of Smoked Sausages; Sensory and Analytical Measurements of Italian "Panettone"; The Significance of Low Threshold Odor Compounds in Aroma Research.