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Synthetic ingredients of food flavourings

  • H. Kuentzel
  • D. Bahri

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.

Keywords

High Performance Liquid Chromato High Performance Liquid Chromato Linalyl Acetate Ethyl Vanillin Geranyl Pyrophosphate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Chapman & Hall 1991

Authors and Affiliations

  • H. Kuentzel
  • D. Bahri

There are no affiliations available

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