Heteroatomic Aroma Compounds (ACS Symposium Series)

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9780841237773: Heteroatomic Aroma Compounds (ACS Symposium Series)

This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable and undesirable character of a food product.

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About the Author:

Terry A. Reineccius is at University of Minnesota.

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... this book provides an excellent comprehensive view of heteroatomic aroma compounds. It can be considered as a reference book for food scientists. In flavour and food industries as well as in cosmetics and fragrances. * Chemistry & Industry * This book offers a complete and in-depth view of the classical and modern methodologies use to determine volatile sulphur, nitrogen, oxygen, and halogen derivatives in food and beverages. * Chemistry & Industry *

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