Ebook: Food aroma evolution : during food processing, cooking and aging
Author: Bordiga Matteo, Nollet Leo M. L.
- Tags: Food -- Biotechnology, Food -- Odor, Food -- Sensory evaluation, Flavor
- Series: Food analysis & properties
- Year: 2019
- Publisher: CRC Press
- Edition: 1st edition.
- Language: English
- pdf
"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"--