Examines new analytical techniques to determine authenticity of "natural" fruit flavours, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavours. Reviews the conversion of flavourless precursors to intensely flavoured key aroma components in tomatoes, apricots, and apples and describes the effect of packaging and storage on flavour of orange juice, apples, pears, and berries. Describes analytical and sensory characteristics of orange juice, cupuac, carambola, and kiwi fruit flavours and correlates analytical and sensory techniques. Explores the effect that environmental factors, maturity, and variety can have on the quality of fruit products.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Examines new analytical techniques to determine authenticity of "natural" fruit flavours, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavours. Reviews the conversion of flavourless precursors to intensely flavoured key aroma components in tomatoes, apricots, and apples and describes the effect of packaging and storage on flavour of orange juice, apples, pears, and berries. Describes analytical and sensory characteristics of orange juice, cupuac, carambola, and kiwi fruit flavours and correlates analytical and sensory techniques. Explores the effect that environmental factors, maturity, and variety can have on the quality of fruit products.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : Emile Kerssemakers ILAB, Heerlen, Pays-Bas
23 cm. original hardcover. x,292 pp. ills, diagrams. references. index. "ACS symposium series 596". -(libr labels, lower corners slightly bumped, otherwise very good). 777g. N° de réf. du vendeur 70000
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