Celebrating the founding of the Flavor Subdivision of the
Agriculture and Food Chemistry Division of the American Chemical
Society, this book provides an overview of progress made during the
past 30-40 years in various aspects of flavor chemistry as seen by
internationally renowned scientists in the forefront of their
respective fields. In addition, it presents up-to-date findings in
the areas of flavor chemistry, analytical methods, thermally
produced flavors and precursors, enzymatically produced flavors and
precursors, and sensory methods and results.
General
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