Flavor Release

By: La.) American Chemical Society Meeting 1999 (New Orleans

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

• Format: Hardcover
• Language: English
• ISBN: 0841236925
• ISBN13: 9780841236929
• Release Date: September 2000
• Publisher: American Chemical Society
• Length: 496 Pages
• Weight: 1.75 lbs.
• Dimensions: 1.4" x 7.7" x 9.3"