Manfred Rothe

Introduction to Aroma Research (eBook, PDF)

• Format: PDF

Produktbeschreibung

Zur Zeit liegt uns keine Inhaltsangabe vor.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Springer Netherlands
• Seitenzahl: 148
• Erscheinungstermin: 6. Dezember 2012
• Englisch
• ISBN-13: 9789400914193
• Artikelnr.: 44044690

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