Flavor release
著者
書誌事項
Flavor release
（ACS symposium series, 763）
American Chemical Society, c2000
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注記
"Developed from a symposium held at the ACS 218th National Meeting in New Orleans, Louisiana from August 24-26, 1999" -- T.p. verso
Includes bibliographical references and indexes
内容説明・目次
内容説明
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.
目次
- IN VIVO AND DYNAMIC FLAVOR RELEASE METHODOLOGY
- MODELLING OF FLAVOR RELEASE
- INTERACTIONS OF FLAVOR COMPOUNDS WITH FOOD COMPONENTS
- RELATING ANALYTICAL RESULTS TO HUMAN PERCEPTION
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