BIOGENERATION OF AROMAS

Ctoteau R, Biosynthesis of cychc monoterpenes, in PatlimentTH, Croteau R (eds.). Biogeneration of Aromas, ACS Symposium series 317, Washington DC, USApp. 13 156, 1986. 

Mclver RC, Reineccius GA (1986) In Parliment TH, Croteau R (eds) Biogeneration of aromas. ACS symposium series 317. American Chemical Society, Washington, p 266... 

Braell PA, Acree TE, Butts RM, Zhou PG (1986) In Biogeneration of Aromas (Parliment TH, Crouteau R, eds.) American Chemical Society, Washington, DC, pp 75-84. 

The purpose of this book is to review aromas that are developed by thermal processes. Because the flavor of heated foods is affected principally by aroma, we focus attention exclusively on the volatile flavor constituents of foods. Moreover, we intend this book to complement the 1986 book. Biogeneration of Aromas, ACS Symposium Series 317, edited by Thomas H. Parliment and Rodney Croteau. A broader overview of the Maillard reaction was discussed in the 1983 book, The Maillard Reaction in Foods and Nutrition, ACS Symposium Series 215, edited by George R. Waller and Milton S. Feather, which addressed the volatile, nonvolatile, and nutritional aspects of the Maillard reaction. 

T. H. Parliament R. Croteau, Eds., Biogeneration of Aromas ACS Symposium 317 American Chemical Society Washington, DC, 1986. 

Lawrence, B.M., Essential oil production a discussion of influencing factors, in Biogeneration of Aromas, Parliment, T.H. and Croteau, R., Eds., American Chemical Society, Washington, D.C., 1986, p. 363. 

In order to appreciate and understand the rationale behind the increased interest in biogeneration of aromas in foods, it is important to examine the changing lifestyle of the consumer. Against this backdrop, it is easier to see the challenges and opportunities presented to the food scientist and technologist, in particular, and to the food industry in general. 

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