Flavor Chemistry

Author: Ding Naike
Publisher:
Publish Date: 1999-08-01
Features: This book can be used as a teaching material for students and teachers in related fields such as Food Science and Engineering, Agricultural Product Storage and Processing, and Fermentation Engineering. It is also a reference book for food science and technology professionals engaged in production and research. Starting from the perspectives of food chemistry and the physiological basis of food flavor, the book summarizes current theories on taste and smell. It focuses on explaining the chemical nature of food flavor, the structural and functional rules of flavor compounds, and their mechanisms of change. The book introduces characteristic flavor components of various foods, discusses the principles and methods of flavor and aroma blending, and provides several food aroma formulation examples.