Robert S.T. Linforth, Principal Research Fellow

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

Preface

1 Creating and formulating flavours

John Wright

1.1 Introduction

1.2 Interpreting analyses

1.3 Flavour characteristics

1.4 Applications

1.5 Flavour forms

1.6 Production issues

1.7 Regulatory affairs

1.8 A typical flavour

1.9 Commercial considerations

1.10 Summary

References

2 Flavour legislation

Jack Knights

2.1 Introduction

2.2 Methods of legislation

2.3 Legislation in the United States

2.4 International situation: JECFA

2.5 Council of Europe

2.6 European community

2.7 Current EU Situation and the future

References

3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions

Josef Kerler, Chris Winkel, Tomas Davidek and Imre Blank

3.1 Introduction

3.2 General aspects of the Maillard reaction cascade

3.3 Important aroma compounds derived from Maillard reaction in food and process flavours

3.4 Preparation of process flavours

3.5 Outlook

References

4 Biotechnological flavour generation

Ralf G. Berger, Ulrich Krings and Holger Zorn

4.1 Introduction

4.2 Natural flavours: market situation and driving forces

4.3 Advantages of biocatalysis

4.4 Micro-organisms

4.5 Enzyme technology

4.6 Plant catalysts

4.7 Flavours through genetic engineering

4.8 Advances in bioprocessing

4.9 Conclusion

References

5 Natural sources of flavours

Peter S.J. Cheetham

5.1 Introduction

5.2 Properties of flavour molecules

5.3 Dairy flavours

5.4 Fermented products

5.5 Cereal products

5.6 Vegetable sources of flavour

5.7 Fruit

5.8 Other flavour characteristics

5.9 Fragrance uses

5.10 Conclusion

References

6 Useful principles to predict the performance of polymeric flavour delivery systems

Daniel Benczédi

6.1 Overview

6.2 Introduction

6.3 Compatibility and cohesion

6.4 Sorption and swelling

6.5 Diffusion and release

References

7 Delivery of flavours from food matrices

Saskia M. van Ruth and Jacques P. Roozen

7.1 Introduction

7.2 Flavour properties

7.3 Thermodynamic aspects of flavour delivery

7.4 Kinetic aspects of flavour delivery

7.5 Delivery systems: food technology applications

7.6 Conclusions

References

8 Modelling flavour release

Rob Linforth

8.1 Introduction

8.2 Equilibrium partition models

8.3 Dynamic systems

8.4 In vivo consumption

8.5 Conclusion

References

9 Instrumental methods of analysis

Gary Reineccius

9.1 Analytical challenges

9.2 Aroma isolation

9.3 Selection of aroma isolation method

9.4 Aroma isolate fractionation prior to analysis

9.5 Flavour analysis by gas chromatography

9.6 Flavour analysis by HPLC

9.7 Identification of volatile flavours

9.8 Electronic ‘noses’

9.9 Summary

References

10 On-line monitoring of flavour processes

Andrew J. Taylor and Rob S.T. Linforth

10.1 Introduction

10.2 Issues associated with in vivo monitoring of flavour release

10.3 Pioneers and development of on-line flavour analysis

10.4 On-line aroma analysis using chemical ionisation techniques

10.5 Analysis of tastants using direct mass spectrometry

10.6 Applications

10.7 Future

References

11 Sensory methods of flavour analysis

Ann C. Noble and Isabelle Lesschaeve

11.1 Introduction

11.2 Analytical tests

11.3 Consumer tests

11.4 Sensory testing administration

11.5 Selection and training of judges

11.6 Statistical analysis of data

11.7 Relating sensory and instrumental flavour data

11.8 Summary

References

12 Brain imaging

Luca Marciani, Sally Eldeghaidy, R.C. Spiller, P.A. Gowland and S.T. Francis

12.1 Introduction

12.2 Cortical pathways of taste, aroma and oral somatosensation

12.3 Imaging of brain function

12.4 Brain imaging of flavour

12.5 Future trends

References

Index

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