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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.

A much-anticipated text written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the latest information and novel research developments in the field over the last 20 years. New chapters discuss food/flavor interactions and why low calorie foods do not taste as good as their full calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food com...

...an essential reference for flavor chemists, and also highly recommended for food researchers and sensory scientists. Because it should retain its timely character for many years, the book is also appropriate for use as a graduate-level text.' Trends in Food Science and Technology ...a true reference book of flavor information...invaluable.' Inform

This book combines the essentials of both flavor chemistry and flavor technology. Flavor chemistry is a relatively new area of study which became significant in the 1960s with the availability of gas chromatog­ raphy and mass spectrometry. Prior to this instrumentation, flavor chemistry focused on only the most abundant chemical constituents. It is a well-documented fact that often the trace constituents of flavors are the most important compo...