Buch, Englisch, 448 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 600 g
Buch, Englisch, 448 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 600 g
ISBN: 978-0-08-101382-3
Verlag: Elsevier Science & Technology
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
- List of contributors
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Introduction
- Part One: Characterisation and analysis of aroma compounds - 1. Introduction to aroma compounds in foods - Abstract
- 1.1 Introduction to aroma
- 1.2 Sensomics and some definitions
- 1.3 Structure, aroma and occurrence of compounds containing carbon, hydrogen and oxygen
- 1.4 Structure, aroma and occurrence of oxygen heterocycles and phenols
- 1.5 Structure, aroma and occurrence of nitrogen compounds
- 1.6 Structure, aroma and occurrence of sulfur compounds
- 1.7 The future of flavour research
- 1.8 Further reading
- 2. Extraction techniques for analysis of aroma compounds - Abstract
- 2.1 Introduction
- 2.2 Choosing an appropriate method for aroma extraction
- 2.3 Good practice
- 2.4 Headspace SPME
- 2.5 Solvent-assisted flavour evaporation
- 2.6 Solid-phase extraction
- 2.7 The future of aroma extraction
- 3. Aroma extract analysis - Abstract
- 3.1 Introduction
- 3.2 Gas chromatography and mass spectrometry
- 3.3 Quantification
- 3.4 Gas chromatography-olfactometry
- 3.5 Future trends in GC-MS
- 4. Analysis of taints and off-flavours - Abstract
- 4.1 Introduction
- 4.2 The origins of taints and off-flavours in food
- 4.3 Consumer perception and sensory evaluation
- 4.4 Methods of analysis
- 4.5 Examples of taints and the methods employed
- 4.6 Future trends
- 5. Chemical sensors - Abstract
- 5.1 Introduction
- 5.2 Beverage industry
- 5.3 Perspectives for application of chemical sensors in the food and beverage industries
- 5.4 Summary and conclusions
- 6. Aroma release - Abstract
- 6.1 Introduction
- 6.2 Physicochemical properties of aroma compounds
- 6.3 Equilibrium partitioning of flavour compounds
- 6.4 Non-equilibrium partitioning of aroma compounds
- 6.5 Aroma release during oral processing
- 6.6 Future trends
- 6.7 Sources of further information
- Part Two: Generation of aroma - 7. Biogenesis of aroma compounds: flavour formation in fruits and vegetables - Abstract
- 7.1 Introduction
- 7.2 Biosynthesis of aroma compounds - general aspects
- 7.3 Maturation and ripening processes
- 7.4 Formation pathways for flavour compounds
- 7.5 Conclusions
- 8. Thermal generation or aroma - Abstract
- 8.1 Introduction
- 8.2 The Maillard reaction
- 8.3 Lipid oxidation
- 8.4 Other reactions
- 8.5 Process flavours
- 8.6 Summary and future work
- 9. The role of sulfur chemistry in thermal generation of aroma - Abstract
- 9.1 Introduction
- 9.2 The Maillard reaction
- 9.3 The Strecker degradation
- 9.4 Thiamine degradation
- 9.5 Allium species
- 9.6 Roasted sesame seeds
- 9.7 Conclusion
- 10. Predicting aroma formation with kinetic models - Abstract
- 10.1 Introduction
- 10.2 Maillard reaction
- 10.3 Kinetics and modelling
- 10.4 Multiresponse modelling
- 10.5 Some model studies on the Maillard reaction
- 10.6 Kinetics and modelling of flavour compounds
- 10.7 Future trends
- 11. Approaches to production of natural flavours - Abstract
- 11.1 Introduction
- 11.2 Classical fermentation from a sugar source
- 11.3 Microbial conversion of a natural precursor molecule
- 11.4 Enzymatic conversion of a natural precursor molecule using a plant homogenate
- 11.5 Fermentation from a sugar source using GMO
- 11.6 Conclusion
- 12. Managing flavour changes during storage - Abstract
- 12.1 Introduction
- 12.2 Lipid oxidation mechanism
- 12.3 Impact of lipid oxidation on flavour
- 12.4 Analysis of lipid oxidation
- 12.5 Prevention of lipid oxidation
- 12.6 Novel approaches for the prevention of oxidation
- 12.7 Future trends
- 12.8 Further reading
- Part Three: Perception of flavour - 13. Interaction of aroma compounds with food matrices - Abstract
- 13.1 Introduction
- 13.2 Thermodynamic and kinetic properties of aroma compounds
- 13.3 Physico-chemical interactions in simple systems
- 13.4 Physico-chemical interactions in multiphasic systems
- 13.5 Incidence of aroma-matrix interactions on aroma release and perception in cheeses
- 13.6 Conclusion and future trends
- 13.7 Sources of further information
- 14. Taste receptors - Abstract
- 14.1 Introduction
- 14.2 Tastants
- 14.3 Taste receptors: G protein-coupled receptors
- 14.4 Taste receptors: ion channels
- 14.5 Taste modulators
- 14.6 Conclusion and future trends
- 15. Umami compounds and taste enhancers - Abstract
- 15.1 The molecular basis of umami taste perception
- 15.2 Umami taste perception at the receptor level
- 15.3 Identification of taste-active and taste-modulating compounds
- 15.4 Molecular features of umami compounds and taste enhancers
- 15.5 Natural occurrence of umami compounds and taste enhancers
- 15.6 Summary and outlook: recent advances and trends in umami research
- 16. Techniques in sensory analysis of flavour - Abstract
- 16.1 Introduction to the fundamental types of sensory evaluation
- 16.2 Analytical versus synthetic measurement
- 16.3 Deciding on a sensory protocol
- 16.4 Analytical sensory techniques and their relevance to flavour evaluation
- 16.5 Individual differences in flavour perception
- 16.6 Conclusion
- 17. Consumer perceptions of food and beverage flavour - Abstract
- 17.1 Introduction
- 17.2 Multisensory integration and flavour perception
- 17.3 Consumer preferences
- 17.4 Individual differences in perception
- 17.5 Consumer-oriented methods
- 17.6 Conclusion
- 18. Physiological impacts of odour compounds - Abstract
- Acknowledgement
- 18.1 Introduction
- 18.2 Immediate processes and effects
- 18.3 Post-inhalation and post-ingestion processes
- 18.4 Conclusions
- Index