Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...]

Bibliographic Details
Published in:Molecules
Main Author: Eugenio Aprea
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Subjects:
odour
aroma profiling
flavour
food processing
Maillard reaction
oxidation
Online Access:https://www.mdpi.com/1420-3049/25/17/3811
Description
Summary:Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...]
ISSN:1420-3049

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