Description |
1 online resource (ix, 165 pages) : illustrations |
Series |
RSC paperbacks |
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RSC paperbacks.
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Contents |
Introduction : problems in flavour research -- Flavour compounds -- The chemical senses -- Flavour analysis -- Teaching flavour concepts |
Summary |
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descr |
Bibliography |
Includes bibliographical references and index |
Notes |
Print version record |
Subject |
Flavor
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Flavoring essences.
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Chemical senses.
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Chemistry.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Chemical senses
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Flavor
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Flavoring essences
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Form |
Electronic book
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Author |
Scott, Thomas R
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ISBN |
9781847550866 |
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184755086X |
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