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Some basic aspects of food science in the field of flavor chemistry

MBAA TQ vol. 3, no. (3), 1966, pp. 189-192 | VIEW ARTICLE

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.

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