Flavor Technology : Physical Chemistry, Modification and Progress

This work synthesizes the aspects of aroma research in the following topics areas: reaction kinetics, modelling, physical phenomena associated with flavour emulsion and encapsulation, as well as the effects of processing and storage of flavours.

The book also: explores the kinetics of flavour generation and deterioration, and addresses the kinetics of flavour binding and release; discusses the physical chemistry of flavour encapsulation; focuses on the physical properties and stability of flavour emulsion, microemulsion and encapsulation; and examines the physical characteristics of flavour compounds during food processing.

The book is designed for use by flavourists, food scientists, food technologists and flavour chemists.