title: [Current aroma research].
abstract: 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.
authors.affiliation: Lehrstuhl für Lebensmittelchemie der Universität, Würzburg.
authors.forename: P
authors.initials: P
authors.lastname: Schreier
mesh_terms: 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
chemical_list: D005503:Food Additives; D013729:Terpenes; D002338:Carotenoids; D013831:Thiamine
vernacular_title: Aromaforschung aktuell.