Flavor deterioration during food storage

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Although there is limited knowledge about the stability of the desirable components of flavor, a loss of flavor quality during storage may well be the result of the deterioration of desirable flavor as opposed to the formation of off flavors. There has been more research into off flavor formation, but this chapter reviews work done on the stability of desirable flavor components in model and real food systems.

Original languageEnglish (US)
Title of host publicationChemical Deterioration and Physical Instability of Food and Beverages
PublisherElsevier Inc.
Pages95-112
Number of pages18
ISBN (Print)9781845694951
DOIs
StatePublished - Jan 1 2010

Fingerprint

Food storage
Food Storage
food storage
Flavors
Deterioration
flavor
deterioration
Food
off flavors
Research
storage quality

Keywords

  • Desirable flavor
  • Flavor quality
  • Off flavor
  • Shelf life
  • Storage stability

Cite this

Reineccius, G. A. (2010). Flavor deterioration during food storage. In Chemical Deterioration and Physical Instability of Food and Beverages (pp. 95-112). Elsevier Inc.. https://doi.org/10.1533/9781845699260.1.95

Flavor deterioration during food storage. / Reineccius, Gary A.

Chemical Deterioration and Physical Instability of Food and Beverages. Elsevier Inc., 2010. p. 95-112.

Research output: Chapter in Book/Report/Conference proceedingChapter

Reineccius, GA 2010, Flavor deterioration during food storage. in Chemical Deterioration and Physical Instability of Food and Beverages. Elsevier Inc., pp. 95-112. https://doi.org/10.1533/9781845699260.1.95
Reineccius GA. Flavor deterioration during food storage. In Chemical Deterioration and Physical Instability of Food and Beverages. Elsevier Inc. 2010. p. 95-112 https://doi.org/10.1533/9781845699260.1.95
Reineccius, Gary A. / Flavor deterioration during food storage. Chemical Deterioration and Physical Instability of Food and Beverages. Elsevier Inc., 2010. pp. 95-112
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