Product-oriented flavor research: Learni
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Gerhard E. Krammer; Bernhard Weckerle; Stefan Brennecke; Berthold Weber; GΓΌnter
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Article
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2006
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John Wiley and Sons
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English
β 443 KB
## Abstract In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to es