Rent 9781405185431 | Food Flavour Technology | Taylor, Andrew J.; Linforth, Robert @knetbooks.com

Summary Table of Contents Author Biography

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours.The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of... MORE

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List of Contributors
Preface
Creating and formulating flavours
Introduction
Interpreting analyses
Flavour characteristics
Applications
Flavour forms
Production issues
Regulatory affairs
A typical flavour
Commercial considerations
Summary
References
Flavour legislation
Introduction
Methods of legislation
Legislation in the United States
International situation
Council of Europe
European community
Current EU Situation and the future
References
Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions
Introduction
General aspects of the Maillard reaction cascade
Important aroma compounds derived from Maillard reaction in food and process flavours
Preparation of process flavours
Outlook
References
Biotechnological flavour generation
Introduction
Natural flavours market situation and driving forces
Advantages of biocatalysis
Micro-organisms
Enzyme technology
Plant catalysts
Flavours through genetic engineering
Advances in bioprocessing
Conclusion
References
Natural sources of flavours
Introduction
Properties of flavour molecules
Dairy flavours
Fermented products
Cereal products
Vegetable sources of flavour
Fruit
Other flavour characteristics
Fragrance uses
Conclusion
References
Useful principles to predict the performance of polymeric flavour delivery systems
Overview
Introduction
Compatibility and cohesion
Sorption and swelling
Diffusion and release
References
Delivery of flavours from food matrices
Introduction
Flavour properties
Thermodynamic aspects of flavour delivery
Kinetic aspects of flavour delivery
Delivery systems food technology applications
Conclusions
References
Modelling flavour release
Introduction
Equilibrium partition models
Dynamic systems
In vivo consumption
Conclusion
References
Instrumental methods of analysis
Analytical challenges
Aroma isolation
Selection of aroma isolation method
Aroma isolate fractionation prior to analysis
Flavour analysis by gas chromatography
Flavour analysis by HPLC
Identification of volatile flavours
Electronic 'noses'
Summary
References
On-line monitoring of flavour processes
Introduction
Issues associated with in vivo monitoring of flavour release
Pioneers and development of on-line flavour analysis
On-line aroma analysis using chemical ionisation techniques
Analysis of tastants using direct mass spectrometry
Applications
Future
References
Sensory methods of flavour analysis
Introduction
Analytical tests
Consumer tests
Sensory testing administration
Selection and training of judges
Statistical analysis of data
Relating sensory and instrumental flavour data
Summary
References
Brain imaging
Introduction
Cortical pathways of taste, aroma and oral somatosensation
Imaging of brain function
Brain imaging of flavour
Future trends
References
Index
Table of Contents provided by Publisher. All Rights Reserved.

Andrew J. Taylor, Professor of Flavour Technology

Robert S.T. Linforth, Principal Research Fellow

Both of School of Biosciences, Faculty of Science, University of Nottingham, Sutton Bonington, UK

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Food Flavour Technology

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