ترکیبات فعال عطر در غذاها: شیمی و خواص حسی

Flavor research has continuously developed from the mere identification of volatiles to the detailed chemical characterization of aroma compounds and the assessment of their sensorial significance. Principles underlying the formation of volatile constituents are studied. The importance of ubiquitous phenomena in natural products such as chirality to flavor chemistry is recognized. Modern analytical techniques increasingly allow researchers to quantify the sensorial contribution of aroma compounds to food flavors. Annotation 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 Over the past decades, flavor research has witnessed tremendous developments (1, 2).