Introduction to Aroma Research
Springer (Verlag)
978-94-010-7135-2 (ISBN)
1. Research in the flavour field — present situation and trends.- 1.1. Human perception of odour and taste.- 1.2. Attributes contributing to flavour sensation.- 1.3. Terminology.- 1.4. Aroma and flavour: the consumer’s point of view.- 1.5. Development of aroma research.- 2. Aroma analysis.- 2.1. Sensory analysis.- 2.2. Chromatographic analysis.- 2.3. Spectrometric identification.- 2.4. Food aroma components.- 2.5. Relationship between sensory and instrumental data.- 3. General problems in aroma research.- 3.1. Chemistry and biochemistry of aroma formation.- 3.2. Interrelation between practical aroma problems.- 3.3. Nutritional aspects of food flavour.- 4. Future aspects.- 5. Time table about the history of production, processing and consumption of aroma-rich foods and flavourings.- Literature.- Bibliography of actual literature to the topic.- Author index.
Reihe/Serie | Handbook of Aroma Research ; 1 |
---|---|
Zusatzinfo | 148 p. |
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 170 x 244 mm |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 94-010-7135-7 / 9401071357 |
ISBN-13 | 978-94-010-7135-2 / 9789401071352 |
Zustand | Neuware |
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