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

1st Edition

Matteo Bordiga, Leo M.L. Nollet

CRC Press
December 20, 2019 Forthcoming
Reference - 736 Pages - 75 B/W Illustrations
ISBN 9781138338241 - CAT# K393904
Series: Food Analysis & Properties

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Summary

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. This book deals with how food aromas are developed and affected during food processing, cooking, and aging, It employs both classic and new analytical techniques in order to explains how the flavor perception results are influenced by other food constituents such as lipids, proteins, and polysaccharides. The book contains case studies of these various applications of novel technologies.

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