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Published: 13 September 2001

304 Pages | 100 halftones & line illus

6 x 9 inches

ISBN: 9780841236943

Bookseller Code (06)

Aroma Active Compounds in Foods

Chemistry and Sensory Properties

Edited by Gary Takeoka, Matthias Güntert, and Karl-Heinz Engel

American Chemical Society

ACS Symposium Series

This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.

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