Flavour Development, Analysis and Perception in Food and Beverages

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compoundsExamines how aromas can be created and predictedReviews how different flavours are perceived INDICE: List of contributorsWoodhead Publishing Series in Food Science, Technology and NutritionIntroductionPart One: Characterisation and analysis of aroma compounds1. Introduction to aroma compounds in foodsAbstract1.1 Introduction to aroma1.2 Sensomics and some definitions1.3 Structure, aroma and occurrence of compounds containing carbon, hydrogen and oxygen1.4 Structure, aroma and occurrence of oxygen heterocycles and phenols1.5 Structure, aroma and occurrence of nitrogen compounds1.6 Structure, aroma and occurrence of sulfur compounds1.7 The future of flavour research1.8 Further reading2. Extraction techniques for analysis of aroma compoundsAbstract2.1 Introduction2.2 Choosing an appropriate method for aroma extraction2.3 Good practice2.4 Headspace SPME2.5 Solvent-assisted flavour evaporation2.6 Solid-phase extraction2.7 The future of aroma extraction3. Aroma extract analysisAbstract3.1 Introduction3.2 Gas chromatography and mass spectrometry3.3 Quantification3.4 Gas chromatography-olfactometry3.5 Future trends in GC-MS4. Analysis of taints and off-flavoursAbstract4.1 Introduction4.2 The origins of taints and off-flavours in food4.3 Consumer perception and sensory evaluation4.4 Methods of analysis4.5 Examples of taints and the methods employed4.6 Future trends5. Chemical sensorsAbstract5.1 Introduction5.2 Beverage industry5.3 Perspectives for application of chemical sensors in the food and beverage industries5.4 Summary and conclusions6. Aroma releaseAbstract6.1 Introduction6.2 Physicochemical properties of aroma compounds6.3 Equilibrium partitioning of flavour compounds6.4 Non-equilibrium partitioning of aroma compounds6.5 Aroma release during oral processing6.6 Future trends6.7 Sources of further informationPart Two: Generation of aroma7. Biogenesis of aroma compounds: flavour formation in fruits and vegetablesAbstract7.1 Introduction7.2 Biosynthesis of aroma compounds - general aspects7.3 Maturation and ripening processes7.4 Formation pathways for flavour compounds7.5 Conclusions8. Thermal generation or aromaAbstract8.1 Introduction8.2 The Maillard reaction8.3 Lipid oxidation8.4 Other reactions8.5 Process flavours8.6 Summary and future work9. The role of sulfur chemistry in thermal generation of aromaAbstract9.1 Introduction9.2 The Maillard reaction9.3 The Strecker degradation9.4 Thiamine degradation9.5 Allium species9.6 Roasted sesame seeds9.7 Conclusion10. Predicting aroma formation with kinetic modelsAbstract10.1 Introduction10.2 Maillard reaction10.3 Kinetics and modelling10.4 Multiresponse modelling10.5 Some model studies on the Maillard reaction10.6 Kinetics and modelling of flavour compounds10.7 Future trends11. Approaches to production of natural flavoursAbstract11.1 Introduction11.2 Classical fermentation from a sugar source11.3 Microbial conversion of a natural precursor molecule11.4 Enzymatic conversion of a natural precursor molecule using a plant homogenate11.5 Fermentation from a sugar source using GMO11.6 Conclusion12. Managing flavour changes during storageAbstract12.1 Introduction12.2 Lipid oxidation mechanism12.3 Impact of lipid oxidation on flavour12.4 Analysis of lipid oxidation12.5 Prevention of lipid oxidation12.6 Novel approaches for the prevention of oxidation12.7 Future trends12.8 Further readingPart Three: Perception of flavour13. Interaction of aroma compounds with food matricesAbstract13.1 Introduction13.2 Thermodynamic and kinetic properties of aroma compounds13.3 Physico-chemical interactions in simple systems13.4 Physico-chemical interactions in multiphasic systems13.5 Incidence of aroma-matrix interactions on aroma release and perception in cheeses13.6 Conclusion and future trends13.7 Sources of further information14. Taste receptorsAbstract14.1 Introduction14.2 Tastants14.3 Taste receptors: G protein-coupled receptors14.4 Taste receptors: ion channels14.5 Taste modulators14.6 Conclusion and future trends15. Umami compounds and taste enhancersAbstract15.1 The molecular basis of umami taste perception15.2 Umami taste perception at the receptor level15.3 Identification of taste-active and taste-modulating compounds15.4 Molecular features of umami compounds and taste enhancers15.5 Natural occurrence of umami compounds and taste enhancers15.6 Summary and outlook: recent advances and trends in umami research16. Techniques in sensory analysis of flavourAbstract16.1 Introduction to the fundamental types of sensory evaluation16.2 Analytical versus synthetic measurement16.3 Deciding on a sensory protocol16.4 Analytical sensory techniques and their relevance to flavour evaluation16.5 Individual differences in flavour perception16.6 Conclusion17. Consumer perceptions of food and beverage flavourAbstract17.1 Introduction17.2 Multisensory integration and flavour perception17.3 Consumer preferences17.4 Individual differences in perception17.5 Consumer-oriented methods17.6 Conclusion18. Physiological impacts of odour compoundsAbstractAcknowledgement18.1 Introduction18.2 Immediate processes and effects18.3 Post-inhalation and post-ingestion processes18.4 ConclusionsIndex

• ISBN: 978-0-08-101382-3
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 690
• Fecha Publicación: 30/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés