lecture_2_question - 4. What is a flavor impact compound?...

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DISCUSSION QUESTIONS: 1. How does the browning of a cut apple differ from the browning of chocolate? What is the  chemistry behind the two types of reactions? 2. Describe the color changes in meats and the chemical basis of these changes. 3. What is flavor? How is it measured instrumentally?
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Unformatted text preview: 4. What is a flavor impact compound? Provide at least three examples. 5. Provide at least three examples each of desirable and undesirable textural quality. What is responsible for the difference?...
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lecture_2_question - 4. What is a flavor impact compound?...

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