Food Flavour Technology

Informationen zum Autor Andrew J. Taylor, Professor of Flavour TechnologyRobert S.T. Linforth, Principal Research FellowBoth of School of Biosciences, Faculty of Science, University of Nottingham, Sutton Bonington, UK Klappentext Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours.The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances.The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists. Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists. Zusammenfassung Fully revised second edition of this successful and highly-regarded reference Edited by one of the world's leading flavor technologists, Professor Andrew Taylor Includes brand new chapters on screening techniques, application of on line mass spectrometry and brain imaging A dedicated chapter reviews current US and EU legislation. Inhaltsverzeichnis 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 flavour...

Inhaltsverzeichnis

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 v

Produktdetails

• Autoren: Robert Linforth, Taylor, Andrew Taylor, Andrew J Taylor, Andrew J. Taylor, Andrew J. Linforth Taylor
• Mitarbeit: Robert S. T. Linforth (Herausgeber), Andrew J. Taylor (Herausgeber), Taylor Andrew J. (Herausgeber)
• Verlag: Wiley, John and Sons Ltd
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 05.02.2010
• EAN: 9781405185431
• ISBN: 978-1-4051-8543-1
• Seiten: 376
• Abmessung: 178 mm x 251 mm x 24 mm
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Chemie; Ratgeber > Essen & Trinken; Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Allg. Lebensmittelforschung u. -technologie, Aromastoffe