Introduction to aroma compounds in foods

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Introduction to aroma compounds in foods. In: Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L. (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 3-30. doi: 10.1016/B978-1-78242-103-0.00001-1

Abstract/Summary

Aroma conveys the essential character of food and provides variety and interest to what we consume. The aim of this chapter is to provide an overview of the structure, aroma and occurrence of different classes of aroma compounds typically identified in food products, highlighting character impact compounds in some of the major food categories. It begins with an overview of sensomics, arguably the most effective method used to identify which compounds contribute to the aroma profile of food and beverages, and defines the standard terminology which is used in the discussion of odour-active compounds that follows.

Additional Information	Published 2014 with 2015 copyright
Item Type	Book or Report Section
URI	https://reading-clone.eprints-hosting.org/id/eprint/68252
Item Type	Book or Report Section
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Additional Information	Published 2014 with 2015 copyright
Publisher	Woodhead
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