Abstract
A determinant factor of the quality of a processed food product is the behavior of the aroma during the processing operations. Even at moderate temperatures, changes in the aromatic composition may occur. These changes may originate in chemical reactions responsible for the deterioration of aroma compounds, or for the formation of off-flavors from non-volatile components. But losses of physical character can also greatly affect the quality of the product.
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© 1985 Martinus Nijhoff Publishers, Dordrecht
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Voilley, A., Le Meste, M. (1985). Aroma Diffusion : The Influence of Water Activity and of Molecular Weight of the Other Solutes. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_22
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DOI: https://doi.org/10.1007/978-94-009-5103-7_22
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8756-8
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