Synopses & Reviews
Review
International experts discuss the design, monitoring and testingnecessary to choose a flavor for a successful food product. Contributions are grouped into three sections. In the first part, theauthors explore topics relating to the characterization and analysis of aroma compounds including aroma extract analysis, off-flavors andchemical sensors. The second section focuses on generation of aroma and considers topics such as flavor formation in fruits andvegetables, thermal generation of aroma, and using kinetic models to predict aroma. The third section covers the perception of flavor with chapters on taste receptors, umami compounds, and more.Annotation ©2015 Ringgold, Inc., Portland, OR (protoview.com)
Synopsis
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.
- Covers the analysis and characterisation of aromas and taste compounds
- Examines how aromas can be created and predicted
- Reviews how different flavours are perceived