Flavour Science

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  • Publisher : Academic Press
  • Release : 29 July 2013
  • ISBN : 9780124017245
  • Page : 742 pages
  • Rating : 4.5/5 from 103 voters

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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends

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Flavour Science

Flavour Science
  • Author : Vicente Ferreira,Ricardo Lopez
  • Publisher : Academic Press
  • Release Date : 2013-07-29
  • ISBN : 9780124017245
GET THIS BOOKFlavour Science

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range

Flavour Science

Flavour Science
  • Author : Wender L.P. Bredie,Mikael Agerlin Petersen
  • Publisher : Elsevier
  • Release Date : 2006-05-10
  • ISBN : 0080462219
GET THIS BOOKFlavour Science

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the

Flavour Science

Flavour Science
  • Author : A. J. Taylor,D S Mottram
  • Publisher : Elsevier
  • Release Date : 1997-01-01
  • ISBN : 9781845698232
GET THIS BOOKFlavour Science

This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.

Modifying Flavour in Food

Modifying Flavour in Food
  • Author : A. J. Taylor,J Hort
  • Publisher : Elsevier
  • Release Date : 2007-06-08
  • ISBN : 9781845693367
GET THIS BOOKModifying Flavour in Food

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction

Flavour Science

Flavour Science
  • Author : Anja N. Birch,Åse S. Hansen,Mikael A. Petersen
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128067598
GET THIS BOOKFlavour Science

Quantification of aroma compounds in a solid food product such as bread can be difficult and time-consuming. Multiple headspace extraction (MHE) was performed on wheat bread crumb by dynamic headspace sampling followed by gas chromatography mass spectrometry analysis. MHE was found to be a successful, relatively simple and reproducible method for the quantification of aroma compounds in bread, since the addition of standards directly into the solid bread sample is not necessary. Furthermore, two different purge conditions within dynamic headspace

Flavour Science

Flavour Science
  • Author : Mónica Bueno,Virginia C. Resconi,Maria Mar Campo,Juan Cacho,Vicente Ferreira,Ana Escudero
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128067048
GET THIS BOOKFlavour Science

Two different techniques for obtaining extracts representing the most relevant aroma chemicals from grilled lamb have been developed and applied to the elucidation of the gas chromatographic-olfactometric (GC-O) profiles of grilled lamb from fresh or frozen samples. The first one attempted to collect the aroma released during grilling; the second one, the aroma released during eating. The GC-O work was complemented with a thorough isolation and identification study comprising liquid chromatography and dual gas chromatography with simultaneous MS and olfactometric (

Flavour Science

Flavour Science
  • Author : Yaowapa Lorjaroenphon,Bethany J. Hausch,Keith R. Cadwallader
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128067321
GET THIS BOOKFlavour Science

2,3-Dehydro-1,8-cineol (DHC), a potentially potent odorant in lemon-lime carbonated beverages, was confirmed to be a degradation product of citral (mixture of neral and geranial) via a cyclization reaction; however, the compound was found to be highly unstable under acidic conditions. The persistence of DHC in a model carbonated beverage system was postulated to be due to a steady-state reached among various compounds via reversible acid-catalyzed reactions. Rearrangement pathways of citral and DHC in aqueous acidic solution are proposed.

Flavour Science

Flavour Science
  • Author : Lauriane Boisard,Etienne Sémon,Laurent Brondel,Claude Yven,Christian Salles,Elisabeth Guichard
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128066898
GET THIS BOOKFlavour Science

The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.

Flavour Science

Flavour Science
  • Author : Charlotte Sinding,Gérard Coureaud,Claire Chabanet,Adeline Chambault,Noelle Béno,Thibaut Dosne,Benoist Schaal,Thierry Thomas-Danguin
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128066935
GET THIS BOOKFlavour Science

The perception of everyday odors relies on elemental or configural processing of complex mixtures of odorants. Theoretically, the configural processing of a mixture could lead to the perception of a single specific odor for the mixture; however, such a type of perception has hardly been proven in human studies. Here, we report the results of a sorting task demonstrating that a six-component mixture carries an odor clearly distinct from the odors of its components. These results suggest a blending effect

Flavour Science

Flavour Science
  • Author : Pierre Dussort,Nicolas Deprêtre,Elias Bou-Maroun,Pascal Brunerie,Elisabeth Guichard,Yves Le Fur,Jean-Luc Le Quéré
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128067567
GET THIS BOOKFlavour Science

Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify

Flavour Science

Flavour Science
  • Author : Elisabeth Guichard,Claude Yven,Marie Repoux,Etienne Sémon,Hélène Labouré,Gilles Feron
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128067796
GET THIS BOOKFlavour Science

This chapter proposed an integrated approach to better understand the role of cheese composition, physiological parameters, and individual chewing behavior on aroma release and perception. Product effect (six cheeses) was more important than subject effect (14 healthy consumers). Differences were observed according to the hydrophobic properties of aroma compounds. More ethyl propanoate and less nonan-2-one (more hydrophobic compound) were released from cheeses with higher fat levels, and more of these two aroma compounds were released from firmer cheeses compared to

Flavour Science

Flavour Science
  • Author : Lisa Methven,Maria Dermiki,Chutipapha Suwankanit,Orla B. Kennedy,Donald S. Mottram
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128067772
GET THIS BOOKFlavour Science

Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC

Flavour Science

Flavour Science
  • Author : Chloé Murat,Karine Gourrat-Pernin,Nathalie Cayot
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128068120
GET THIS BOOKFlavour Science

Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T

Flavour Science

Flavour Science
  • Author : Julie Poette,Anne Renault,Olivier Berdeaux,Etienne Sémon,Elisabeth Guichard,El Mostafa Qannari,Gilles Féron
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128067765
GET THIS BOOKFlavour Science

Our objective was to better understand the impact of oral physiological characteristics on some bolus properties, i.e. viscosity, incorporated saliva rate, tongue coating, and the release of flavor from fat spreads. To complete this approach, interindividual variability related to oral physiological characteristics, i.e. salivary flow (at rest and stimulated), and composition as well as oral characteristics have been considered. The results showed that the impact of oral characteristics is more important for bolus formation than aroma release. Alone,

Flavour Science

Flavour Science
  • Author : Jean-Roch Mouret,Pamela Nicolle,Sumallika Morakul,Evelyne Aguera,M. Perez,Violaine Athes,Jean-Marie Sablayrolles
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • ISBN : 9780128068106
GET THIS BOOKFlavour Science

To access the kinetics of synthesis of higher alcohols and esters during the alcoholic fermentation process, we developed an original online gas chromatography device. The high frequency measurement made it possible, for the first time, to calculate rates and specific rates of production. In parallel, it was possible to perform dynamic gas–liquid balances. Losses highly depended on the studied compound. They were negligible for the higher alcohols but high for the esters, even at moderate temperatures.