Downloaded by 80.82.77.83 on January 4, 2018 | http://pubs.acs.org Publication Date: May 13, 1992 | doi: 10.1021/bk-1992-0490.pr001
Preface
FRESH FRUITS AND VEGETABLES start with good flavor when harvested, but they increase or, more often, decrease in goodflavorand sometimes develop undesirable flavors before reaching the consumer. Many processed foods develop desirable flavors from rather bland starting materials. As more knowledge of characteristicflavorsis gained, understanding the formation and origin offlavorcompounds becomes more important. The fundamentalflavorchemistry and mechanisms by whichflavorcompounds are formed are important to scientists engaged in genetic engineering of plants and animals to improve flavor in the starting materials of food products. This knowledge is also needed in processing to produce food products of optimumflavor,and in storage and transportation to maintainflavorso that food products of the most acceptable quality may reach the consumers. Books such as The Maillard Reaction in Foods and Nutrition (1983), Biogeneration of Aromas (1986), Bioflavour '87 (1987), and Thermal Gen eration of Aromas (1989) are based on previous symposia covering similar topics as those in this book. However, when previous books were published, the topic of foodflavoringcompounds was of academic interest only. Today knowledge of flavor development mechanisms has some practical applications. In this book, some of the most prominentflavorchemists in Australia, Europe, and the United States present the state of the art in flavor precursor chemistry. ROY TERANISHI Agricultural Research Service U.S. Department of Agriculture 800 Buchanan Street Albany, CA 94710
MATTHIAS GÜNTERT Corporate Research Haarmann and Reimer GmbH Postfach 1253 D-3450 Holzminden, Germany
GARY R. TAKEOKA Agricultural Research Service U.S. Department of Agriculture 800 Buchanan Street Albany, CA 94710 December 18, 1991 ix
Teranishi et al.; Flavor Precursors ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
We dedicate this volume to peace.
Downloaded by 80.82.77.83 on January 4, 2018 | http://pubs.acs.org Publication Date: May 13, 1992 | doi: 10.1021/bk-1992-0490.pr001
-RT, MG, and GT--
Teranishi et al.; Flavor Precursors ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
