商品簡介
Now that it is possible to identify, extract, isolate, and concentrate potential flavor-important chemicals from complex food systems, sensory scientist only have to understand how their chemical data relates to flavor. That task has proven more difficult than the technical parts they have already accomplished. Here flavor scientist mostly from US companies but also a few US universities, offer advice to their colleagues, particularly on how to combine sensory and chemical analysis to obtain a taste and aroma that can be successfully advertised to sell a food product. Annotation c2006 Book News, Inc., Portland, OR (booknews.com)
