[Current aroma research].
Research on the odor and taste phenomenon (flavor) in food comprises a broad, interdisciplinary field, extending from biochemical and molecular-biological studies of olfactory signal transduction and chemical studies on the formation and analysis of volatiles to their biotechnological production and toxicological investigations. In the following, results from the different fields of flavor research are presented.
Schreier
P
P
Lehrstuhl für Lebensmittelchemie der Universität, Würzburg.
D001709:Biotechnology; D002338:Carotenoids / Q000378:metabolism; D005503:Food Additives; D006801:Humans; D009812:Odorants; D012106:Research / Q000639:trends*; D013649:Taste; D013729:Terpenes / Q000378:metabolism; D013831:Thiamine / Q000031:analogs & derivatives / Q000378:metabolism
D005503:Food Additives; D013729:Terpenes; D002338:Carotenoids; D013831:Thiamine
Aromaforschung aktuell.