Flavor chemistry: trends and developments

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Details the contributions of different aroma compounds to the overall flavor characteristics of different foods. Describes experimental methodology, correlation of sensory properties with chemical structure, and mechanisms of formation of characteristic flavors. Eighteen chapters explore the mechanisms by which enzymes and heat cause the formation of flavor compounds; instrumentation, sensory and structure-flavor activity; recommendations for the harvesting and storage of fruits, vegetables, meats, etc.; and the needs of R&D and academic research.

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Biosynthesis of Chiral Flavor and Aroma Compounds in Plants
Aroma Development in Ripening Fruits
Nonvolatile Conjugates of Secondary Metabolites

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