Abstract
So many original papers and reviews have been published during the last thirty years on food flavors that it is a real challenge to present an additional account on the subject without dwelling on the same old stories. Taking as leading idea the particular originality of some key constituents, present in fruits and other foods, let us survey the results of some analytical work which was conducted in our laboratories during the last three decades. Let us then surf along the shores of this wide ocean searching for the most important and scented waves.
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© 1999 Springer Science+Business Media New York
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Flament, I., Näf, R. (1999). Surfing on the Scent Waves in the Food Flavor Sea. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_17
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DOI: https://doi.org/10.1007/978-1-4615-4693-1_17
Publisher Name: Springer, Boston, MA
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