Flavor Chemistry and Technology, Second Edition (Electronic book text, 2nd)

A much-anticipated text written by reknowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the latest information and novel research developments in the field from 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 components and perform during processing and storage so that judicious choices are made in flavorings. Flavor chemists, R&D, sensory personnel, academic faculty, and students in flavor courses will find a definitive ally in the thorough content of this book.