- 1. Specificity of Food Odorants
- 2. Important Tastants and New Developments
- 3. Smell, Taste, and Flavor
- 4. Lipid-Derived Flavor Compounds
- 5. Saccharides-Derived Flavor Compounds
- 6. Flavors from Amino Acids
- 7. Binding and Release of Flavor Compounds
- 8. Flavor Suppression and Enhancement
- 9. Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings
- 10. Essential Oils and Spices
- 11. Functional (Non-Flavor) Properties of Flavor Compounds
- 12. Flavors from Cheeses
- 13. Red Meat Flavor
- 14. Flavor of Wine
- 15. Flavor of Bread and Bakery Products
- 16. Food Taints and Off-Flavors
- 17. Volatile Compounds in Food Authenticity and Traceability Testing
- 18. Mapping the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach
- 19. Methods for Sensory Analysis
- 20. Machine Olfaction: A Devices Approach to Measurement of Food Aroma
- Index
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties (Chemical & Functional Properties of Food Components Series) explores the main aspects of food flavors and provides a starting point for further study in focused areas.
Topics discussed include:
- The nature of food odorants and tastants and the way they are perceived by the human olfactory system
- Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli
- The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates)
- Technological issues related to flavor compounds
- Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods
- Safety and regulatory aspects of flavorings used in foods
- Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products
- Food taints and off-flavors
- Analytical approaches to characterize food flavors
The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
Key Features
- Provides an overview of food odorants and tastants.
- Highlights the necessary fundamentals of flavor compounds formation.
- Explores technological issues related to flavor compounds.
- Examines the characterization of food flavors.
- Combines the basics of aroma compounds formation, flavor’s role in food technology, and the tools to characterize it.
Book Details
- Hardcover: 504 pages
- Publisher: CRC Press; 1 edition (October 25, 2011)
- Language: English
- ISBN-10: 1439814910
- ISBN-13: 978-1439814918
- Product Dimensions: 9.3 x 6.2 x 1.2 inches
List Price: $169.95