Food flavour technology

A rich source of technical information on flavour in food - covering its character, origin, development, control, analysis, regulation and significance

Flavour is an extremely important component of food quality and plays a major role in shaping consumer choice. Creating and developing flavour has, historically, been something of an art but our increasing understanding of flavour, its development and our perception of it has led to a more systematic and structured approach to the control of flavour in products. This book reflects this increased understanding by providing a state of the art review of various aspects of flavour technology.

After an introduction to flavour creation, it looks in turn at the sources of flavour, the delivery of flavour, the analysis of flavour and the regulation of flavour. The latter takes an international perspective, with more specific coverage of US and EU regulation. Based on contributions from an international panel of authors, led by Prof. Andrew Taylor of Nottingham University, it is aimed at industry professionals and academics who have an interest in flavour technology and its uses, including food scientists and technologists, ingredients suppliers, quality assurance personnel, product developers and analytical chemists.

Contents

• Creating and formulating flavours
• The basic chemistry and process conditions underpinning reaction flavour production
• Biotechnological flavour generation
• Plant-derived natural sources of flavours
• Flavour encapsulation using polymer-based delivery systems
• Delivery of flavours from food matrices
• Modelling flavour release
• Instrumental methods of analysis
• Sensory methods of flavour analysis
• Flavour legislation

Hardback book 302 pages