Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Gibbons, B. National Geographic Magazine 1986, 170(3), 324–361.
Willhalm, B.; Thomas, A. F. German Patent DE-AS 1517023, Firmenich SA.
Winter, M. French Patent FR-A 7524121, Firmenich SA.
Demole, E.; Enggist, P. European Patent EP-A 54847, Firmenich SA.
Pickenhagen, W., et al. German Patent DE-AS 2445674. Firmenich SA.
Flament, I., et al. In Supercritical Fluid Processing of Food and Biomaterials; Rizvi, S. S. H., Ed.; Blackie Academic & Professional: London, U.K. 1994; Chapter 5.
McGee, H. The Curious Cook Macmillan: New York, 1990.
Morton, I. D.; Akroyd, P.; May. C. G. U.S. Patent 2,934,437, Lever Bros. Company NY.
Van den Ouweland, G., et al. In Thermal Generation of Aromas; ACS Symposium Series 409, Eds. Parliment, T. H. et al. American Chemical Society: Washington, D.C., 1989; Chapter 40.
Food Industry Research and Development Institute, Taiwan. Annual Report, 1988.
Ikeda, K J. Chem. Soc. Tokyo 1909, 30, 820.
Kodama, S. J. Chem. Soc. Tokyo 1913, 34, 751.
Umami: A Basic Taste; Kawamura, Y.; Kare, M. R. Eds.; Marcel Dekker. New York, 1987.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2015 Springer Science+Business Media New York
About this chapter
Cite this chapter
Blake, A. (2015). The Chemistry of Good Taste. In: Hargittai, B., Hargittai, I. (eds) Culture of Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7565-2_17
Download citation
DOI: https://doi.org/10.1007/978-1-4899-7565-2_17
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-7564-5
Online ISBN: 978-1-4899-7565-2
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)