{"product_id":"9780841236943","title":"Aroma Active Compounds in Foods: Chemistry and Sensory Properties","description":"\u003cp\u003eThis book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.\u003cbr\u003e\u003c\/p\u003e","brand":"American Chemical Society","offers":[{"title":"Default Title","offer_id":47021835124976,"sku":"9780841236943","price":310.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780841236943_p0.jpg?v=1763753680","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780841236943","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}