Flavor Release

This text examines the physical chemistry of how volatile flavour compounds are released in the mouth and how they correlate with sensory perception. It should prove a useful technical reference, as it establishes the background of this area and outlines major developments.

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This book examines the physical chemistry of how volatile flavour compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavour release researchers as it establishes the background of this active new area of flavour chemistry and outlines major recent developments.