Food aroma evolution : during food processing, cooking and aging /
by Matteo Bordiga and Leo M.L. Nollet.
- 1st edition.
- 1 online resource.
- Food analysis & properties, 2475-7551 .
"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"--
9780429441837 0429441835 9780429807220 0429807228 9780429807244 0429807244 9780429807237 0429807236
Food--Biotechnology.
Food--Odor.
Food--Sensory evaluation.
Flavor.
TECHNOLOGY / Food Science
TP248.65.F66
664/.024
"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"--
9780429441837 0429441835 9780429807220 0429807228 9780429807244 0429807244 9780429807237 0429807236
Food--Biotechnology.
Food--Odor.
Food--Sensory evaluation.
Flavor.
TECHNOLOGY / Food Science
TP248.65.F66
664/.024