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A wealth of information on food flavour for food scientists and technologists and flavour chemists, covering the latest research and identifying avenues for future investigation.
Flavour is an essential component of food quality and has a major impact on consumer perception of the product. Through taints and off-flavours, it also contributes to food quality problems. Keeping abreast of developments in flavour chemistry - from the origins of flavour through the effects of processing and storage to chemical analysis of flavour - is vital for the flavour chemist and others with an interest in flavour (e.g. product developers, sensory scientists). This book was produced from 10th International Flavor Conference 2000 and contains the papers from that event, grouped by the following themes:
- Introductory commentaries (3 papers) - covering olestra versus natural lipids, flavour and human enjoyment of food, and US patent law for chemical inventions
- Dairy (9 papers) - covering advances in formation and analysis of flavours in dairy products
- Composition (12 papers) - describing the chemical composition and volatile profiles of a range of foods
- Formation of flavours (7 papers) - exploring the formation of flavour in foods and the factors that can affect it
- Analysis (12 papers) - describing and assessing improvements to established analytical techniques and the emergence of new approaches
- Quality (9 papers) - the effects of storage and other factors on flavour quality
- Antioxidants (5 papers) - exploring the antioxidant properties of various flavour compounds
- Packaging (4 papers) - covering aspects of packaging relevant to flavour
- Subject index - for useful cross-referencing of related topics covered in different sections
Hard cover - 654 pages
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