Flavor Chemistry: Trends and Developments

by Roy Teranishi (Editor), Roy Teranishi (Editor), Fereidoon Shahidi (Editor)

Details the contributions of different aroma compounds to the overall flavor characteristics of different foods. Describes experimental methodology, correlation of sensory properties with chemical structure, and mechanisms of formation of characteristic flavors. Eighteen chapters explore the
mechanisms by which enzymes and heat cause the formation of flavor compounds; instrumentation, sensory and structure-flavor activity; recommendations for the harvesting and storage of fruits, vegetables, meats, etc.; and the needs of R&D and academic research.

256 pages, Hardcover

First published February 15, 1989