Food flavors chemical, sensory and technological properties

"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal...

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Bibliographic Details
Other Authors Jelen, Henryk
Format eBook
LanguageEnglish
Published Boca Raton : CRC Press, 2012.
SeriesChemical and functional properties of food components series.
Subjects
Flavor.
Food > Analysis.
Food > Composition.
Food > Biotechnology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781439814925
DOI10.1201/b11187
Physical Descriptionxiv, 492 p. : ill.

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Table of Contents:
  • ch. 1. Specificity of food odorants / Henryk Jeleń
  • ch. 2. Important tastants and new developments / Jakob Ley ... [et al.]
  • ch. 3. Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel
  • ch. 4. Lipid-derived flavor compounds / Henryk Jeleń and Erwin Wąsowicz
  • ch. 5. Saccharides-derived flavor compounds / Małgorzata Majcher
  • ch. 6. Flavors from amino acids / Henry-Eric Spinnler
  • ch. 7. Binding and release of flavor compounds / Elisabeth Guichard
  • ch. 8. Flavor suppression and enhancement / Jakob Ley, Katharina Reichelt, and Gerhard Krammer
  • ch. 9. Legislation, safety assessment, and labeling of food flavors and flavoring / Manfred Lützow
  • ch. 10. Essential oils and spices / Danuta Kalemba and Anna Wajs
  • ch. 11. Functional (nonflavor) properties of flavor compouds / Alfreda Wei and Takayuki Shibamoto
  • ch. 12. Flavors from cheeses / Henry-Eric Spinnler
  • ch. 13. Red meat flavor / Jennie M. Hodgen and Chris R. Calkins
  • ch. 14. Flavor of wine / Vicente Ferreira and Felipe San Juan
  • ch. 15. Flavor of bread and bakery products / Salim-ur-Rehman and Javaid Aziz Awan
  • ch. 16. Food taints and off-flavors / Kathy Ridgway and S.P.D. Lalljie
  • ch. 17. Volatile compounds in food authenticity and traceability testing / Tomas Cajka and Jana Hajslova
  • ch. 18. Mapping the combinatorial code of food flavors by means of molecular sensory science approach / Peter Schieberle and Thomas Hofmann
  • ch. 19. Methods for sensory analysis / Renata Zawirska-Wojtasiak
  • ch. 20. Machine olfaction : a devices approach to measurement of food aroma / Corrado Di Natale.

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