Using Flavor Chemistry To Design and Synthesize Artificial Scents and Flavors-Reference-Cited by-同舟云学术

Using Flavor Chemistry To Design and Synthesize Artificial Scents and Flavors

Published:2014-12-22 Issue:5 Volume:92 Page:954-957
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Epstein Jessica L.¹,Castaldi Michael¹,Patel Grishma¹,Telidecki Peter¹,Karakkatt Kevin¹

Affiliation:

1. Department of Chemistry, Saint Peter’s University, Jersey City, New Jersey 07306, United States

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ed500615a

Reference20 articles.

1. Chemistry of citrus fruits

2. The development of process flavors

3. Gleason-Allured, J.Language and Principles of Flavor Creation.http://www.perfumerflavorist.com/events/coverage/44806942.html?page=1(accessed Dec 2014) .

4. Damodaran, S.; Parkin, K. L.; Fenema, O. R.Food Chemistry;4th ed.CRC Press:Boca Raton, FL, 2008; pp639–687.

5. Flavour perception mechanisms

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