|  | Taylor, Andrew J. / Linforth, Robert
Food Flavour Technology
 2. Auflage - Februar 2010
169,- Euro
2010. 376 Seiten, Hardcover
- Handbuch/Nachschlagewerk -
ISBN-10: 1-4051-8543-0
ISBN-13: 978-1-4051-8543-1 - John Wiley & Sons
Preis inkl. Mehrwertsteuer zzgl. Versandkosten.
Probekapitel
Kurzbeschreibung
Increasingly, food products must comply with the requirements set by governments and in response to consumer pressure but, if products do not taste good, they will not be successful. There is therefore keen interest across the world in the production, utilisation and analysis of flavours. The second edition of this book updates the original chapters and adds valuable new material, introducing some of the newer methodologies, recent advances and changes to international legislation.
Aus dem Inhalt
List of contributors
Preface
1 Creating and formulating flavours
John Wright
1.1 Introduction
1.2 Interpreting analyses
1.3 Flavour characteristics
1.4 Applications
1.5 Flavour forms
1.6 Production issues
1.7 Regulatory affairs
1.8 A typical flavour
1.9 Commercial considerations
1.10 Summary
References
2 Flavour legislation
Jack Knights
2.1 Introduction
2.2 Methods of legislation
2.3 Legislation in the United States
2.4 International situation: JECFA
2.5 Council of Europe
2.6 European community
2.7 Current EU Situation and the future
References
3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions
Josef Kerler, Chris Winkel, Tomas Davidek and Imre Blank
3.1 Introduction
3.2 General aspects of the Maillard reaction cascade
3.3 Important aroma compounds derived from Maillard reaction in food and process flavours
3.4 Preparation of process flavours
3.5 Outlook
References
4 Biotechnological flavour generation
Ralf G. Berger, Ulrich Krings and Holger Zorn
4.1 Introduction
4.2 Natural flavours: market situation and driving forces
4.3 Advantages of biocatalysis
4.4 Micro-organisms
4.5 Enzyme technology
4.6 Plant catalysts
4.7 Flavours through genetic engineering
4.8 Advances in bioprocessing
4.9 Conclusion
References
5 Natural sources of flavours
Peter S.J. Cheetham
5.1 Introduction
5.2 Properties of flavour molecules
5.3 Dairy flavours
5.4 Fermented products
5.5 Cereal products
5.6 Vegetable sources of flavour
5.7 Fruit
5.8 Other flavour characteristics
5.9 Fragrance uses
5.10 Conclusion
References
6 Useful principles to predict the performance of polymeric flavour delivery systems
Daniel Benczédi
6.1 Overview
6.2 Introduction
6.3 Compatibility and cohesion
6.4 Sorption and swelling
6.5 Diffusion and release
References
7 Delivery of flavours from food matrices
Saskia M. van Ruth and Jacques P. Roozen
7.1 Introduction
7.2 Flavour properties
7.3 Thermodynamic aspects of flavour delivery
7.4 Kinetic aspects of flavour delivery
7.5 Delivery systems: food technology applications
7.6 Conclusions
References
8 Modelling flavour release
Rob Linforth
8.1 Introduction
8.2 Equilibrium partition models
8.3 Dynamic systems
8.4 In vivo consumption
8.5 Conclusion
References
9 Instrumental methods of analysis
Gary Reineccius
9.1 Analytical challenges
9.2 Aroma isolation
9.3 Selection of aroma isolation method
9.4 Aroma isolate fractionation prior to analysis
9.5 Flavour analysis by gas chromatography
9.6 Flavour analysis by HPLC
9.7 Identification of volatile flavours
9.8 Electronic 'noses'
9.9 Summary
References
10 On-line monitoring of flavour processes
Andrew J. Taylor and Rob S.T. Linforth
10.1 Introduction
10.2 Issues associated with in vivo monitoring of flavour release
10.3 Pioneers and development of on-line flavour analysis
10.4 On-line aroma analysis using chemical ionisation techniques
10.5 Analysis of tastants using direct mass spectrometry
10.6 Applications
10.7 Future
References
11 Sensory methods of flavour analysis
Ann C. Noble and Isabelle Lesschaeve
11.1 Introduction
11.2 Analytical tests
11.3 Consumer tests
11.4 Sensory testing administration
11.5 Selection and training of judges
11.6 Statistical analysis of data
11.7 Relating sensory and instrumental flavour data
11.8 Summary
References
12 Brain imaging
Luca Marciani, Sally Eldeghaidy, R.C. Spiller, P.A. Gowland and S.T. Francis
12.1 Introduction
12.2 Cortical pathways of taste, aroma and oral somatosensation
12.3 Imaging of brain function
12.4 Brain imaging of flavour
12.5 Future trends
References
Index
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