Manfred Rothe

Introduction to Aroma Research

• Gebundenes Buch

Produktbeschreibung

`Rothe has done a good job ... and (I) highly recommend it to anyone interested in entering this field or associated with the field.' -- Journal of Controlled Release, 14, 1990

Produktdetails

• Handbook of Aroma Research 1
• Verlag: Akademie-Verlag / Springer / Springer Netherlands
• Artikelnr. des Verlages: 978-90-277-2078-8
• 1988.
• Seitenzahl: 148
• Erscheinungstermin: 30. November 1988
• Englisch
• Abmessung: 243mm x 165mm x 15mm
• Gewicht: 389g
• ISBN-13: 9789027720788
• ISBN-10: 9027720789
• Artikelnr.: 22283240

Inhaltsangabe

1. Research in the flavour field - present situation and trends.- 1.1. Human perception of odour and taste.- 1.2. Attributes contributing to flavour sensation.- 1.3. Terminology.- 1.4. Aroma and flavour: the consumer's point of view.- 1.5. Development of aroma research.- 2. Aroma analysis.- 2.1. Sensory analysis.- 2.2. Chromatographic analysis.- 2.3. Spectrometric identification.- 2.4. Food aroma components.- 2.5. Relationship between sensory and instrumental data.- 3. General problems in aroma research.- 3.1. Chemistry and biochemistry of aroma formation.- 3.2. Interrelation between practical aroma problems.- 3.3. Nutritional aspects of food flavour.- 4. Future aspects.- 5. Time table about the history of production, processing and consumption of aroma-rich foods and flavourings.- Literature.- Bibliography of actual literature to the topic.- Author index.

Rezensionen

`Rothe has done a good job ... and (I) highly recommend it to anyone interested in entering this field or associated with the field.'
Journal of Controlled Release, 14, 1990

`Rothe has done a good job ... and (I) highly recommend it to anyone interested in entering this field or associated with the field.'
Journal of Controlled Release, 14, 1990