Flavor science : sensible principles and techniques
著者
書誌事項
Flavor science : sensible principles and techniques
（ACS professional reference book）
American Chemical Society, 1993
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注記
"Developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society."
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- 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
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