23 cm. original hardcover. x,292 pp. ills, diagrams. references. index. "ACS symposium series 596". -(libr labels, lower corners slightly bumped, otherwise very good). 777g.

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Bibliographic Details

Title: Fruit flavors. biogenesis, characterization, and authentication.
Publisher: American Chemical Soc., Washington
Publication Date: 1995
Language: English
ISBN 10: 084123227X
ISBN 13: 9780841232273
Binding: Hardcover
Weight: 777 grams

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Synopsis

Examines new analytical techniques to determine authenticity of "natural" fruit flavors, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavors. Reviews the conversion of flavorless precursors to intensely flavored key aroma components in tomatoes, apricots, and apples and describes the effect of packaging and storage on flavor of orange juice, apples, pears, and berries. Describes analytical and sensory characteristics of orange juice, cupuac, carambola, and kiwi fruit flavors and correlates analytical and sensory techniques. Explores the effect that environmental factors, maturity, and variety can have on the quality of fruit products.

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