Heteroatomic aroma compounds
Author(s)
Bibliographic Information
Heteroatomic aroma compounds
（ACS symposium series, 826）
American Chemical Society , distributed by Oxford University Press, c2002
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"Result of a symposium in Washington D.C. in the fall of 2000"-Pref
Includes bibliographical references and index
Description and Table of Contents
Description
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.
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