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The flavor chemistry of wood smoke

 

作者: JosephA. Maga,  

 

期刊: Food Reviews International  （Taylor Available online 1987）
卷期: Volume 3, issue 1-2  

页码: 139-183

 

ISSN:8755-9129

 

年代: 1987

 

DOI:10.1080/87559128709540810

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

The objectives of this review are to summarize the types, formation pathways, and sensory properties of important classes of flavor compounds associated with wood smoke; and to discuss the role of wood source, smoke generation conditions, and storage in resulting volatiles.

 

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