Manfred Rothe

Introduction to aroma research

• Gebundenes Buch

Produktbeschreibung

No detailed description available for "Introduction to aroma research".

Produktdetails

• Handbook of Aroma Research
• Verlag: De Gruyter
• 1989.
• Seitenzahl: 148
• Erscheinungstermin: 14. Januar 1989
• Englisch
• Abmessung: 246mm x 175mm x 14mm
• Gewicht: 378g
• ISBN-13: 9783112532058
• ISBN-10: 3112532058
• Artikelnr.: 63186404

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