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Food Aroma Evolution: During Food Processing, Cooking, and Aging
Hardcover
Series: Food Analysis & Properties
Cookbooks GeneralTechnology & EngineeringChemistry
ISBN13: 9781138338241
Publisher: CRC Press
Published: Dec 2 2019
Pages: 744
Weight: 3.30
Height: 1.56 Width: 7.00 Depth: 10.00
Language: English
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.
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