Food Aroma Evolution
During Food Processing, Cooking, and Aging
Herausgeber: Bordiga, Matteo; Nollet, Leo M. L.
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Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.
