Flavour Science: Recent Developments
A. J. Taylor, D S Mottram
Elsevier, Jan 1, 1997 - Technology & Engineering - 476 pages
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
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2-heptanone 3-methylbutanal acetate Agric alcohols aldehydes amino acids amounts aqueous aroma compounds benzaldehyde bromophenols cheese chemical chiral citral coffee column components containing culture decrease degradation descriptors detected determined diacetyl dilution distillation disulfide effect emulsions enantiomer enantiomeric enantiomeric excess enzyme essential oil esters ethanol ethyl extract factors fatty acids fermentation ferulic acid Figure flavour compounds flavour release Food Chem Food Sci formation fruit furaneol gas chromatograph GC-MS GC–MS glucose Grosch headspace headspace concentration hydrophobic identified increased intensity interactions kecap lactone limonene linalool lipid Maillard reaction mass meat method Miglyol mixture molecules nitrogen obtained odorants odour threshold oxidation panellists partition coefficient pathway perception pervaporation phase prawns precursors present protein pyrazines RESULTS AND DISCUSSION retention roasted samples Schieberle sensory analysis significant solution solvent species Table temperature Tenax thermal thiols tomato values vanillin volatile compounds wine