"Flavor Chemistry: Fundamentals and Advances"

"Flavor Chemistry: Fundamentals and Advances" explores the science behind how flavors are created, perceived, and manipulated in food and beverages. It delves into the chemical compounds responsible for taste and aroma, explaining how ingredients interact at a molecular level. The book also discusses recent technological developments that allow for better flavor design, enhancing or mimicking natural tastes. Overall, it combines fundamental principles with cutting-edge research to improve flavor production, understanding, and innovation in the food industry.