Saveur

Evertaster

Adam Glendon Sidwell

Plant pigments, flavors, and textures: the chemistry and biochemistry of selected compounds

N. A. Michael Eskin.

Flavor of meat, meat products, and seafoods

edited by F. Shahidi.

Histoire du goût: histoire, anecdotes et recettes de 100 produits traditionnels

Pauline Blancard

Food flavour technology

edited by Andrew J. Taylor.

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This

Volatile Compounds in Foods and Beverages

Henk Maarse

Flavor microbiology

Pinhas Z. Margalith.

Chemical engineering for chemists: fluid flow, heat transfer, mass transfer

Richard G.Griskey.

Apprécier les qualités organoleptiques des aliments

Suzanne Léger