Flavor release

Author(s)

• Roberts, Deborah D. Roberts
• Taylor, Andrew J.
• American Chemical Society. Meeting
• Institute of Food Technologists

Bibliographic Information

Flavor release

Deborah D. Roberts, editor, Andrew J. Taylor, editor

（ACS symposium series, 763）

American Chemical Society, c2000

Note

"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

Description and Table of Contents

Description

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.

Table of Contents

• IN VIVO AND DYNAMIC FLAVOR RELEASE METHODOLOGY
• MODELLING OF FLAVOR RELEASE
• INTERACTIONS OF FLAVOR COMPOUNDS WITH FOOD COMPONENTS
• RELATING ANALYTICAL RESULTS TO HUMAN PERCEPTION

by "Nielsen BookData"

• NCID: BA48310383
• ISBN:
  • 0841236925
• LCCN: 00029285
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Washington, DC
• Pages/Volumes: xii, 484 p.
• Size: 24 cm
• Parent Bibliography ID:
  • BA00073096