Aroma

Appears in
The Flavor Equation
The Flavor Equation

By Nik Sharma

Published 2020

  • About
  • Aprotosoaie, Ana Clara, Simon Vlad Luca, and Anca Miron. “Flavor Chemistry of Cocoa and Cocoa Products—An Overview.” Comprehensive Reviews in Food Science and Food Safety 15 (November 2015): 73-91. https://doi.org/10.1111/1541-4337.12180.
  • Baritaux, O., H. Richard, J. Touche, and M. Derbesy. “Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, ocimum basilicum L.” Flavour and Fragrance Journal 7, No. 5 (October 1992): 267-271. https://doi.org/10.1002/ffj.2730070507.
  • Hammer, Michaela and Peter Schieberle. “Model Studies on the Key Aroma Compounds Formed by an Oxidative Degradation of Ð-3 Fatty Acids Initiated by either Copper(II) Ions or Lipoxygenase.” Journal of Agricultural and Food Chemistry 61, No. 46 (November 2013): 10891-10900. https://doi.org/10.1021/jf403827p
  • Tocmo, Restituto, Dong Liang, Yi Lin and Dejian Huang. “Chemical and biochemical mechanisms underlying the cardioprotective roles of dietary organopolysulfides” Frontiers in Nutrition 2, (February 2015). https://doi.org/10.3389/fnut.2015.00001.