Food Aroma Evolution (eBook, PDF)

During Food Processing, Cooking, and Aging
Redaktion: Bordiga, Matteo; Nollet, Leo M. L.

• Format: PDF

Produktbeschreibung

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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 744
• Erscheinungstermin: 15. November 2019
• Englisch
• ISBN-13: 9780429807244
• Artikelnr.: 58260819

Autorenporträt

Matteo Bordiga, Leo M.L. Nollet

Inhaltsangabe

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.