Abstract
Odoriferous compounds named aromas are molecules with low molecular mass (M<400 Dalton) whose vapor pressure is high enough to vaporize them partially at room pressure and temperature, producing an olfactory stimulus (Richard & Multon 1992). The main difference between the terms fragrance and aroma is that the first refers mainly to volatile compounds used for perfumes and cosmetics, whereas the second is commonly used for foods (Janssens et al., 1992).
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Soccol, C.R., Medeiros, A.B.P., Vandenberghe, L.P.S., Soares, M., Pandey, A. (2008). Production of Aroma Compounds. In: Pandey, A., Soccol, C.R., Larroche, C. (eds) Current Developments in Solid-state Fermentation. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75213-6_16
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DOI: https://doi.org/10.1007/978-0-387-75213-6_16
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