Flavor Chemistry and Technology

This book combines the essentials of both flavor chemistry and flavor technology. Flavor chemistry is a relatively new area of study which became significant in the 1960s with the availability of gas chromatog­ raphy and mass spectrometry. Prior to this instrumentation, flavor chemistry focused on only the most abundant chemical constituents. It is a well-documented fact that often the trace constituents of flavors are the most important components. Flavor chemistry flourished in the late 1...