Flavor Science: Sensible Principles and Techniques

By Roy Teranishi

Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop.

• Format: Hardcover
• Language: English
• ISBN: 0841225168
• ISBN13: 9780841225169
• Release Date: May 1993
• Publisher: American Chemical Society
• Length: 350 Pages