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Food flavors : chemical, sensory and technological properties / edited by Henryk Jeleń. - Boca Raton : CRC Press/Taylor & Francis Group,, c2012. - xii, 492 p. : ill. ; 25 cm. - Chemical & functional properties of food components series .

Includes bibliographical references and index.

"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"--

ISBN: 9781439814918 (hbk. : acidfree paper)

LCCN: 2011022870

Subjects--Topical Terms:
Flavor.
Food--Analysis.
Food--Composition.
Food--Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.

LC Class. No.: TX531 / .F66 2012

Dewey Class. No.: 664