Volatile Compounds in Foods and Beverages / Edition 1

by Henk Maarse

Overview

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

Product Details

ISBN-13:	9780824783907
Publisher:	Taylor & Francis
Publication date:	03/29/1991
Series:	Food Science and Technology , #44
Pages:	782
Product dimensions:	6.88(w) x 9.69(h) x (d)

Editorial Reviews

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant product are dealt with; sensory properties and mechanisms of formation are described. In addition to the 17 chapters on food product volatiles, the first chapter reviews the history of flavor research and recent developments in instrumental and sensory methodology, and the last chapter describes the occurrence of off-flavor compounds in food products. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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