Placeholder text
Aroma and Flavor in Product Development: Characterization, Perception, and Application
Aroma and Flavor in Product Development: Characterization, Perception, and Application
0 - Default Title
Description
This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Employing tools such as gas chromatography and descriptive sensory analysis, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences.
Readers will finish this text not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.
Product details
Binding:
Paperback
Number of Pages:
392
Release Date:
2025-08-31
Publication Date:
2025-08-31
Publisher:
Springer
Languages:
Original:
English
ISBN10:
3031626141
ISBN13:
9783031626142
GPSR Manufacturer Reference:
Weight:
593 g
Height:
155 cm
Width:
235 cm
Thickness:
22 cm
Currently sold out