Abstract
The methodological aspects of flavor chemistry — a new branch in the chemistry of food substances — are discussed. The thermodynamic characteristics of the subjects under investigation are described. The main principles of structural organization during the investigation of the flavor components in complex mixtures in the range of 10−5-10−14 g/g are formulated. Examples of the research are given.
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More From: Bulletin of the Russian Academy of Sciences Division of Chemical Science
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