TY - JOUR
T1 - Recent developments in academic flavor research
AU - Reineccius, Gary A.
PY - 2000
Y1 - 2000
N2 - This manuscript provides a brief historical perspective of the driving forces that have motivated flavor research and then goes on to present an overview of current developments in this field. The key topics discussed include determining key aroma constituents of foods, factors influencing aroma release from foods, "electronic noses", thermally generated flavor, biotechnology to produce flavors and lastly, a look into the future of flavor research in academia.
AB - This manuscript provides a brief historical perspective of the driving forces that have motivated flavor research and then goes on to present an overview of current developments in this field. The key topics discussed include determining key aroma constituents of foods, factors influencing aroma release from foods, "electronic noses", thermally generated flavor, biotechnology to produce flavors and lastly, a look into the future of flavor research in academia.
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U2 - 10.1021/bk-2000-0756.ch002
DO - 10.1021/bk-2000-0756.ch002
M3 - Article
AN - SCOPUS:0041408542
SN - 0097-6156
VL - 756
SP - 13
EP - 21
JO - ACS Symposium Series
JF - ACS Symposium Series
ER -