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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.

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


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
Divisions: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

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