This book is aimed at students following courses in food science, food technology and other food-related subjects for which a knowledge of food microbiology is essential. It provides a comprehensive introduction to the subject and is also a useful resource for those interested in food and food safety

Introduction; Identification of Aroma Chemicals; Flavor Generation in Food; Aroma ChemicAroma Chemicals III: Sulfur Compounds; als I: C, H, O Compounds; Aroma Chemicals II: Heterocycles; Aroma Chemicals IV: Musks; Aroma Chemicals V: Natural Aroma Chemicals; Molecules of Taste and Sensation; Stability of Aroma Chemical; Rational Odorant Design; Applications I: Flavors; Applications II: Fragrance