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Abstract
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Excerpt from editorial foreword:
The subject of flavor and flavor ingredients, much like its close allies fragrance and perfumery, is still viewed by many through a veil of mystery. To contemporary practitioners of the "pure sciences", the subject of flavors is grossly misunderstood, suggestive of alchemy, and at times subject to condescending critiscism. No such indictments are further from realityw areas of research are more serious or embellished by more sound, scientific thought and sophisticated techniques. |