Название: Volatile Sulfur Compounds in Food
Автор: Michael C. Qian, Xuetong Fan, and Kanjana Mahattanatawee
Издательство: American Chemical Society
Год: 2011
Формат: pdf
Страниц: 342
Для сайта: litgu.ru
Размер: 13,40 МБ
Язык: english
Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to specific food products has been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.