This manuscript provides a brief historical perspective of the driving forces that have motivated flavor research and then goes on to present an overview of current developments in this field. The key topics discussed include determining key aroma constituents of foods, factors influencing aroma release from foods, "electronic noses", thermally generated flavor, biotechnology to produce flavors and lastly, a look into the future of flavor research in academia.
|Original language||English (US)|
|Number of pages||9|
|Journal||ACS Symposium Series|
|State||Published - Dec 1 2000|