Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”
Eugenio Aprea
Abstract
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...].
Topics & Concepts
OdorAromaFood scienceChemistryOrganic chemistryAdvanced Chemical Sensor TechnologiesFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques