E-Books →Volatile Compounds Formation in Specialty Beverages (Food Biotechnology and Engineering)

Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.

Key Features
Provides information on the contribution of each class of volatile compounds to the beverages' aromaDescribes the biochemical pathways involved in the volatile compounds generationCovers both traditional and exotic, fermented, and distilled beveragesShows how the production process affects the volatile compounds formation
Organized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaça and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages.