Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
SECTION I: Aroma, taste, and flavor. 1.Aroma and Odor. 2. Flavors and Taste. 3. Chemical Senses and Flavor Perception. 4. Aroma Compounds (Description, Biosynthesis, and Regulation). 5. Orthonasal and Retronasal Olfaction. SECTION II: Analytical techniques. 6. Extraction Methods and Volatile Compounds from Food Matrices. 7. The Role of Gas Chromatography-Based Methodologies for Understanding of Food Aromas. 8. Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems. 9. Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages. 10.Food Aroma Compounds by Capillary Electrophoresis. 11. Proton-Transfer-Reaction-Mass Spectrometry. 12. Stable Isotope Dilution Assay. SECTION III: Principles of processing, evolution, and modification. 13. Food Processing, Cooking, and Aging: A Practical Case Study. 14. The Maillard Reaction. 15. Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies). 16. Novel and Emerging Technologies (Benefits and Limitations). SECTION IV: Aroma compounds in food matrices. 17. Distallates. 18. Evolution of Beer Aroma. 19. Coffee Flavor. 20. Aroma Evolution in Chocolate Production. 21. Bakery Products. 22. Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds. 23. Milk/Dairy. 24. Meat. 25. Fish. 26. Fruits and Vegetables. 27. Spices and Herbs. 28. Off-Flavors in Alcoholic Beverages: An Overview. SECTION V: Influences on flavor perception. 29. Interactions between the Food Matrix and Aroma Compounds in Relation to Perception. 30. Food Emulsions as Flavor Delivery Systems. 31. Relationship between Structure and Odor. 32. Bioactive Potential of Sesquiterpenes.
SECTION I: Aroma, taste, and flavor. 1.Aroma and Odor. 2. Flavors and Taste. 3. Chemical Senses and Flavor Perception. 4. Aroma Compounds (Description, Biosynthesis, and Regulation). 5. Orthonasal and Retronasal Olfaction. SECTION II: Analytical techniques. 6. Extraction Methods and Volatile Compounds from Food Matrices. 7. The Role of Gas Chromatography-Based Methodologies for Understanding of Food Aromas. 8. Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems. 9. Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages. 10.Food Aroma Compounds by Capillary Electrophoresis. 11. Proton-Transfer-Reaction-Mass Spectrometry. 12. Stable Isotope Dilution Assay. SECTION III: Principles of processing, evolution, and modification. 13. Food Processing, Cooking, and Aging: A Practical Case Study. 14. The Maillard Reaction. 15. Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies). 16. Novel and Emerging Technologies (Benefits and Limitations). SECTION IV: Aroma compounds in food matrices. 17. Distallates. 18. Evolution of Beer Aroma. 19. Coffee Flavor. 20. Aroma Evolution in Chocolate Production. 21. Bakery Products. 22. Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds. 23. Milk/Dairy. 24. Meat. 25. Fish. 26. Fruits and Vegetables. 27. Spices and Herbs. 28. Off-Flavors in Alcoholic Beverages: An Overview. SECTION V: Influences on flavor perception. 29. Interactions between the Food Matrix and Aroma Compounds in Relation to Perception. 30. Food Emulsions as Flavor Delivery Systems. 31. Relationship between Structure and Odor. 32. Bioactive Potential of Sesquiterpenes.
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