Recent developments in academic flavor research

Gary A. Reineccius

Research output: Contribution to journalArticle

3 Scopus citations

Abstract

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 languageEnglish (US)
Pages (from-to)13-21
Number of pages9
JournalACS Symposium Series
Volume756
StatePublished - Dec 1 2000

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