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Beverages are a convenient and versatile product that may either serve to fulfill consumers' needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds contained inside them. Volatile Compounds Formation in Specialty Beverages contains remarkable information about volatile compounds of specialty beverages, addressing aspects involved from production processes to biochemical pathways.
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
Key Features:
- Provides information on the contribution of each class of volatile compounds to the beverages' aroma
- Describes the biochemical pathways involved in the volatile compounds generation
- Covers both traditional and exotic, fermented, and distilled beverages
- Shows how the production process affects the volatile compounds formation
Organized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaça and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages.
List of contents
Preface 1, Preface 2, Editors, List of Contributors, 1: Introduction to Fermented and Distilled Beverages, Section I: Distilled Beverages, 2: Volatile Compounds Formation in Cachaça, 3: Volatile Compounds Formation in Tequila, 4: Volatile Compounds Formation in Whisky, Section II: Fermented Beverages, 5: Volatile Compounds Formation in Sparkling Wine, 6: Volatile Compounds Formation in Cider, 7: Volatile Compounds Formation in Kefir, 8: Volatile Compounds Formation in Kombucha, 9: Volatile Compounds Formation in Dark Tea, Index
About the author
Felipe Richter Reis is Professor at the Federal Institute of Parana, campus Colombo and is also professor at the Graduate Program in Food Engineering, Federal University of Parana. He earned his BSc in Food Engineering from the Federal University of Santa Catarina, Brazil, his MSc in Food Technology from the Federal University of Parana, Brazil, and his DSc in Food Engineering from the same institution. He has published three books on food science by a worldclass publisher and is continuously publishing scientific material in this field.
Caroline Mongruel Eleutério dos Santos is Professor at the Federal Institute of Parana, campus Colombo. She earned her BSc in Food Engineering and her MSc in Food Science and Technology from the State University of Ponta Grossa, Brazil, and her DSc in Food Engineering from the Federal University of Parana, Brazil. The theme of her DSc thesis was “Influence of Amino Acids on the Formation of Volatile Compounds in Cider.” Besides teaching, she advises students of the Food Technician Course in their curricular projects and conducts practical research and extension projects in the field of Food Science and Technology.
Summary
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
Report
"Volatile Compounds Formation in Special Beverages provides an overview about aroma biotechnology focused on the main and most important beverages derived from fermentation and distillation processes in one single book. "
Mario Roberto Marostica Junior, Advances in volatiles from special beverages. Food Science and Technology, 43(Food Sci. Technol, 2023 43).
