Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.作为嗅觉细胞的化学信使，食品风味物质是一种有机化合物，能发出强烈的、典型的令人愉快的气味。《水果和蔬菜香精手册》通过首先介绍特定香精及其商业化，然后详细介绍技术方面，包括生物学、生物技术、化学、物理化学、加工、分析、提取、商品和服务，探索水果和蔬菜、香料和油的香精科学和技术，以及作为食品添加剂的应用要求。本章作者代表了十多个不同的国家，这本方便的参考书提供了这门不断发展的科学的全面观点。