Presents state-of-the-art information on flavour precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavour mixtures. Discusses processed flavours whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavours by thermal reactions. Presents complex model systems relating to the generation of processed flavours and examines the challenging analytical problems they present. Includes contributions from leading flavour chemists from Australia, Europe and the United States.
Publisher: American Chemical Society