Jelen H. (Ed.) Food Flavors. Chemical, Sensory and Technological Properties

CRC Press, 2012. — 492 p.This book was intended to provide a concise one volume selection of flavor topics especially important for food technologists and students in food technology/chemistry, who are main target reader groups, and all those who want to have a starting point in a more in-depth exploration of the field of food flavors.
Having this in mind, the book chapters can be grouped into five areas generally focused on the following aspects: i) introductory information on flavor compounds and odor and taste perception; ii) basics of aroma compounds formation; iii) flavor compounds specificity in food technology; iv)examples of flavors of selected foods; and v) analytical approaches to characterize food flavor compounds.
The chapters in this book have been written by specialists from academia and industry based on their teaching and research experience and contain both fundamentals, required to understand basic processes in flavor chemistry/biochemistry and flavor perception and the evaluation of literature to present recent trends in flavor research.