Food Flavour Design FQD37806_2024 (FQD37806)

Extensive exam summary about all the theory for Food Flavour Design. Food flavour design, Maillard reaction, fermentation, off-flavours, lipid oxidation, flavour compounds, food matrices, taste receptors, flavour perception, oral behaviour, sensorial perception, cross-modal interaction, food thermal treatment, phenolic compounds, aldehydes, ketones, volatile compounds, triacylglycerols, fatty acids, phospholipids, hydrolysis, oxidation reaction, food lipids, fatty acid nomenclature, triglyce...