Relevant bibliographies by topics / Aroma compounds / Books

Books on the topic 'Aroma compounds'

To see the other types of publications on this topic, follow the link: Aroma compounds.
Author: Grafiati
Published: 4 June 2021
Last updated: 22 June 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 22 books for your research on the topic 'Aroma compounds.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse books on a wide variety of disciplines and organise your bibliography correctly.

1

Reineccius, Gary A., and Terry A. Reineccius, eds. Heteroatomic Aroma Compounds. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2002-0826.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Gary, Reineccius, Reineccius Terry A. 1961-, American Chemical Society. Division of Agricultural and Food Chemistry, and American Chemical Society Meeting, eds. Heteroatomic aroma compounds. Washington, D.C: American Chemical Society, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Berger, R. G., W. Babel, H. W. Blanch, Ch L. Cooney, S. O. Enfors, K. E. L. Eriksson, A. Fiechter, et al., eds. Biotechnology of Aroma Compounds. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/bfb0102060.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Winterhalter, Peter, and Russell L. Rouseff, eds. Carotenoid-Derived Aroma Compounds. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2002-0802.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Takeoka, Gary R., Matthias Güntert, and Karl-Heinz Engel, eds. Aroma Active Compounds in Foods. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0794.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Chromatography of aroma compounds and fragrances. Heidelberg: Springer, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Cserháti, Tibor. Chromatography of Aroma Compounds and Fragrances. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-01656-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Manfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Chen, Xiaonan. Synthesis of isotope-labelled methoxypyrazine compounds as internal standards and quantitative determination of aroma methoxypyrazines in water and wines by solid-phase extraction with isotope dilution-GC-MS. St. Catharines, Ont: Brock University, Dept. of Chemistry, 2005.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

1957-, Winterhalter Peter, and Rouseff Russell L, eds. Carotenoid-derived aroma compounds. Washington, D.C: American Chemical Society, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
11

Berger, R. G., Jan A.M.de Bont, P. S. J. Cheetham, R. Croteau, I. L. Gatfield, J. B. Gros, C. Larroche, et al. Biotechnology of Aroma Compounds. Springer, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
12

(Editor), Gary Takeoka, Matthias Guntert (Editor), and Karl-Heinz Engel (Editor), eds. Aroma Active Compounds in Foods. An American Chemical Society Publication, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
13

Cserháti, Tibor. Chromatography of Aroma Compounds and Fragrances. Springer, 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
14

(Editor), Gary A. Reineccius, and Terry A. Reineccius (Editor), eds. Heteroatomic Aroma Compounds (Acs Symposium Series). An American Chemical Society Publication, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
15

Carotenoid-Derived Aroma Compounds (Acs Symposium Series). An American Chemical Society Publication, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
16

Skouroumounis, G. K. Biotechnology of Aroma Compounds (Advances in Biochemical Engineering/Biotechnology). Springer, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
17

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-03943-413-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
18

Rankin, Scott A. Solvent desorption dynamic headspace analysis of dairy product aroma compounds. 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
19

Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-0365-1661-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
20

Marin, Anna B. An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum. 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
21

Schulbach, Kurt F. Identification of the most aroma-active compounds in strawberries: Variety differences and the effects of heating on strawberry puree. 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
22

Dalton, David R. The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.001.0001.

Full text
Abstract:
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape berry constituents with which we start and what is happening to those and other constituents as the grape matures. The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the bibliographies on the topic 'Aroma compounds' for other source types:
Journal articles Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography