Heteroatomic Aroma Compounds

Zusatztext ... this book provides an excellent comprehensive view of heteroatomic aroma compounds. It can be considered as a reference book for food scientists. In flavour and food industries as well as in cosmetics and fragrances. Klappentext 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. Zusammenfassung 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.

Product details

• Authors: Gary A. Reineccius, Gary A. Reineccius Reineccius, Gary Reineccius Reineccius
• Assisted by: Gary A. Reineccius (Editor), Terry A. Reineccius (Editor), Terry A. (both in the Department of Food Reineccius (Editor), Reineccius Gary A. (Editor), Reineccius Terry A. (Editor)
• Publisher: American chemical society
• Languages: English
• Product format: Hardback
• Released: 05.09.2002
• EAN: 9780841237773
• ISBN: 978-0-8412-3777-3
• No. of pages: 392
• Series: ACS Symposium Series; ACS Symposium; ACS Symposium Series; ACS Symposium
• Subjects: Natural sciences, medicine, IT, technology > Chemistry > Organic chemistry; ORGANIC CHEMISTRY, SCIENCE / Chemistry / Organic, Food & beverage technology, Food and beverage technology, Food chemistry