Food Aroma Evolution: During Food Processing, Cooking, and Aging

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book.

• ISBN: 9781138338241
• Editorial: CRC PRESS LLC
• Encuadernacion: Tela
• Páginas: 744
• Fecha Publicación: 01/12/2019
• Nº Volúmenes: 1
• Idioma: