Food Aroma Evolution: During Food Processing, Cooking, and Aging

Bys: Bordiga, Matteo and Nollet, Leo M. L.

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. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible...

• Format: Hardcover
• Language: English
• ISBN: 1138338249
• ISBN13: 9781138338241
• Release Date: December 2019
• Publisher: CRC Press
• Length: 744 Pages
• Weight: 3.30 lbs.
• Dimensions: 1.6" x 7.0" x 10.0"