Abstract
The need for synthetically prepared flavour compounds arises from the fact that during the storage of foodstuffs a certain loss of flavour is inevitable. These losses can be compensated for by adding synthetically produced flavour compounds. Besides this, synthetic flavour compounds have the great advantage of being available in the required quantity and quality irrespective of crop variation and season.
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© 1991 Springer Science+Business Media Dordrecht
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Kuentzel, H., Bahri, D. (1991). Synthetic ingredients of food flavourings. In: Ashurst, P.R. (eds) Food Flavorings. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2161-7_5
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DOI: https://doi.org/10.1007/978-1-4615-2161-7_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5903-6
Online ISBN: 978-1-4615-2161-7
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