Flavor chemistry a symposium sponsored by the division of Agricultural and Food Chemistry at the 149th meeting of the American Chemical Society, Detroit, Mich., April 6-7, 1965. - Hornstein, Irwin; Robert F. Gould [ et al...].; American Chemical Society. Division of Agricultural and Food Chemistry (Washington American Chemical Society, 1966)
Chemical excitation of taste and odor receptors; Current status of odor theories; Sensory evaluation of food flavor; Role of milk lipids in flavors of dairy products; Advances in fruit flavor chemistry; Separation and characterization of flavor components from vegetables; Chemistry of bread flavor; Beverage flavors; Flavor of flesh foods; Flavor and biochemistry of volatile banana components
Includes bibliographies.
Keywords: Flavor; Food -- Odor