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Tech. Q. Master Brew. Assoc. Am., July/August/September 1966, 3(3), 189-192 English  |  VIEW ARTICLE
Some basic aspects of food science in the field of flavor chemistry

C. J. Dwyer

Abstract
Beer, bread, and cheese all present a panorama of fermentation patterns and many unknown chemical reactions. In all three are found proteins, the amino acids, the so-called building blocks of all living matter. The key to future flavor development will be discovered among these building blocks.