Flavour is a critical aspect of food production and processing,
requiring careful design, monitoring and testing in order to create
an appealing food product. This book looks at flavour generation,
flavour analysis and sensory perception of food flavour and how
these techniques can be used in the food industry to create new and
improve existing products. Part one covers established and emerging
methods of characterising and analysing taste and aroma compounds.
Part two looks at different factors in the generation of aroma.
Finally, part three focuses on sensory analysis of food flavour.
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