{"product_id":"9780841236929","title":"Flavor Release","description":"\u003cp\u003eThis book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.\u003cbr\u003e\u003c\/p\u003e","brand":"American Chemical Society","offers":[{"title":"Default Title","offer_id":47022131609840,"sku":"9780841236929","price":310.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780841236929_p0.jpg?v=1763813747","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780841236929","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}