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Informationen zum Autor Henryk Jelen Klappentext Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas.Topics discussed include:The nature of food odorants and tastants and the way they are perceived by the human olfactory systemBasic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuliThe fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates)Technological issues related to flavor compoundsPhysicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foodsSafety and regulatory aspects of flavorings used in foodsFlavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery productsFood taints and off-flavorsAnalytical approaches to characterize food flavorsThe book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.¿ Zusammenfassung Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis. Inhaltsverzeichnis Specificity of Food Odorants. Important Tastants and New Developments. Smell, Taste, and Flavor. Lipid-Derived Flavor Compounds. Saccharides-Derived Flavor Compounds. Flavors from Amino Acids. Binding and Release of Flavor Compounds. Flavor Suppression and Enhancement. Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings. Essential Oils and Spices. Functional (Non-Flavor) Properties of Flavor Compounds. Flavors from Cheeses. Red Meat Flavor. Flavor of Wine. Flavor of Bread and Bakery Products. Food Taints and Off-Flavors. Volatile Compounds in Food Authenticity and Traceability Testing. Mapping the Combinatorial Code of Food Flavors by Means of Molecular...
