Heteroatomic Aroma Compounds

Bys: American Chemical Society. Division of Agricultural and Food Chemistry and D. C.) American Chemical Society Meeting (2000 Washington

This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable and
undesirable character of a food product.

• Format: Hardcover
• Language: English
• ISBN: 0841237778
• ISBN13: 9780841237773
• Release Date: September 2002
• Publisher: American Chemical Society
• Length: 392 Pages
• Weight: 1.61 lbs.
• Dimensions: 0.9" x 6.1" x 9.2"