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Book Chapter

Flavor Chemistry of Ethnic Foods

  • Shahidi F
  • Ho C
Springer US, (1999), 1-4
DOI: 10.1007/978-1-4615-4783-9_1
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Abstract

Flavor is an important sensory aspect of the overall acceptability of foods. The flavor of food is influenced by both its odor‐active volatiles and taste‐active non‐volatiles. However, methods of preparation and heat processing as well as presence...

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Shahidi, F., & Ho, C.-T. (1999). Flavor Chemistry of Ethnic Foods. In Flavor Chemistry of Ethnic Foods (pp. 1–4). Springer US. https://doi.org/10.1007/978-1-4615-4783-9_1

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