Accessibility navigation


Introduction to aroma compounds in foods

Parker, J. K. (2015) Introduction to aroma compounds in foods. In: Parker, J. K., Elmore, J. S. and Methven, L. (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 3-30.

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/B978-1-78242-103-0.00001-1

Abstract/Summary

Aroma conveys the essential character of food and provides variety and interest to what we consume. The aim of this chapter is to provide an overview of the structure, aroma and occurrence of different classes of aroma compounds typically identified in food products, highlighting character impact compounds in some of the major food categories. It begins with an overview of sensomics, arguably the most effective method used to identify which compounds contribute to the aroma profile of food and beverages, and defines the standard terminology which is used in the discussion of odour-active compounds that follows.

Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:68252
Additional Information:Published 2014 with 2015 copyright
Publisher:Woodhead

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation