Preface
Downloaded by 80.82.77.83 on March 13, 2018 | https://pubs.acs.org Publication Date: May 5, 1997 | doi: 10.1021/bk-1995-0610.pr001
FLAVOR IS ONE OF THE KEY ATTRIBUTES in determining food payabil ity. The chemistry of food aromas has been studied intensively for the past 50 years. Much research has been focused on the analytical, syn thetic, and organic chemistry of flavors. Very little work has been devoted to applying physical chemistry in understanding the phenomenon of flavor formation in the preparation of flavor products. The purpose of this book is to bring together aspects of aroma research covering reaction kinetics, modeling, physical phenomena associ ated with flavor emulsion and encapsulation, and the effect of processing and storage on flavor. The purpose of the symposium on which this book is based was to bring together researchers from academia and industry to present their latest findings and to stimulate fellow scientists to partici pate in dialogues on current developments in the physical chemistry of food flavors. We are indebted to the contributing authors for their worthy contri butions. Without their dedication, expertise, and hard work, timely publi cation of this book would not have been possible. CHI-TANG HO Department of Food Science Cook College Rutgers University P.O. Box 231 New Brunswick, NJ 08903-0231 CHEE-TECK TAN International Flavors & Fragrances, Inc. 1515 Highway 36 Union Beach, NJ 07735 CHAO-HSIANG TONG Department of Food Science Cook College Rutgers University P.O. Box 231 New Brunswick, NJ 08903-0231 July 13, 1995 xi
Ho et al.; Flavor Technology ACS Symposium Series; American Chemical Society: Washington, DC, 1997.
