Food Flavors

Chemical, Sensory and Technological Properties
Herausgeber: Jelen, Henryk

• Broschiertes Buch

Produktbeschreibung

Exploring the main aspects of food flavors, this volume discusses the nature of food odorants and tastants and the way they are perceived by the human olfactory system. It presents the basic anatomy and physiology of sensory systems involved in flavor sensation and examines the fundamentals of flavor compounds formation. It also presents technological issues related to flavor compounds and discusses safety and regulatory aspects of flavorings used in foods. Specific flavors are discussed, including those in essential oils and spices, cheeses, red meat, wine, and bread and bakery products. The book also examines food taints and off-flavors and offers analytical approaches to characterize food flavors.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 504
• Erscheinungstermin: 12. Oktober 2016
• Englisch
• Abmessung: 234mm x 156mm x 26mm
• Gewicht: 703g
• ISBN-13: 9781138034976
• ISBN-10: 1138034975
• Artikelnr.: 57039499

Autorenporträt

Henryk Jelen

Inhaltsangabe

Specificity of Food Odorants. Important Tastants and New Developments.
Smell, Taste, and Flavor. Lipid-Derived Flavor Compounds.
Saccharides-Derived Flavor Compounds. Flavors from Amino Acids. Binding and
Release of Flavor Compounds. Flavor Suppression and Enhancement.
Legislation, Safety Assessment, and Labeling of Food Flavors and
Flavorings. Essential Oils and Spices. Functional (Non-Flavor) Properties
of Flavor Compounds. Flavors from Cheeses. Red Meat Flavor. Flavor of Wine.
Flavor of Bread and Bakery Products. Food Taints and Off-Flavors. Volatile
Compounds in Food Authenticity and Traceability Testing. Mapping the
Combinatorial Code of Food Flavors by Means of Molecular Sensory Science
Approach. Methods for Sensory Analysis. Machine Olfaction: A Devices
Approach to Measurement of Food Aroma. Index.