Heteroatomic aroma compounds

著者

• Reineccius, Gary A.
• Reineccius, Terry A.
• American Chemical Society. Meeting

書誌事項

Heteroatomic aroma compounds

Gary A. Reineccius, editor, Terry A. Reineccius, editor

（ACS symposium series, 826）

American Chemical Society , distributed by Oxford University Press, c2002

注記

"Result of a symposium in Washington D.C. in the fall of 2000"-Pref

Includes bibliographical references and index

内容説明・目次

内容説明

This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable and undesirable character of a food product.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA5970585X
• ISBN:
  • 0841237778
• LCCN: 2002018438
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, D.C.,[Oxford]
• ページ数/冊数: xvii, 372 p.
• 大きさ: 24 cm
• 分類:
  • DC21 : 661.806
• 件名:
  • LCSH : Essences and essential oils
  • LCSH : Heterocyclic compounds
  • LCSH : Volatile organic compounds
• 親書誌ID:
  • BA00073096