Flavor Chemistry: Industrial and Academic Research / Edition 1

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This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavor chemistry, including new research in reaction flavors, encapsulation techniques, flavor formations via lipids, flavor analysis, and challenges in flavoring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavor chemistry and will be a welcome contribution to this fascinating science.

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Editorial Reviews

From the Publisher
"The chapters are well written, with a focus on the flavor challenges that must be addressed to provide foods with high flavor quality and high consumer acceptibility. Food scientists interested in flavor chemistry and analysis will find valuable information throughout the book. The book has set a benchmark for the future of flavor chemistry and the exciting times ahead." —Terri D. Boylston, Food Technology, January 2001, Vol 55, No 1
Reviews the research being conducted to understand the flavor of natural products and find ways to reproduce those flavors in processed food products. The first two of the eleven contributions overview both academic and industrial research in the chemistry of flavors, flavor development, and flavor stability. The remaining nine papers, three of which are from the industrial side, discuss flavor formation, flavor challenges, and flavor analysis. Topics include critical flavor compounds in dairy products, flavor and package interactions, issues in gas chromatography-olfactometry methodologies, and flavor release and perception. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780841236400
  • Publisher: American Chemical Society
  • Publication date: 4/28/2000
  • Series: ACS Symposium Series, #756
  • Edition number: 1
  • Pages: 192
  • Product dimensions: 6.00 (w) x 9.10 (h) x 0.60 (d)

Table of Contents

Overview of Flavor Chemistry
1. Trends in Industrial Flavor Research, Charles H. Manley
2. Recent Developments in Academic Flavor Research, Gary A. Reineccius
Flavor Formation
3. Lipids in Flavor Formation, Fereidoon Shahidi
4. Critical Flavor Compounds in Dairy Products, T. H. Parliment and R. J. McGorrin
5. Biosynthesis of Plant Flavors: Analysis and Biotechnological Approach, Wilfried Schwab
6. Natural Flavor Production Using Enzymes, Thomas A. Konar
Flavor Challenges
7. Flavor and Package Interactions, Sara J. Risch
8. Citrus Flavor Stability, Russell Rouseff and Michael Naim
Flavor Analysis
9. Issues in Gas Chromatography-Olfactometry Methodologies, Jane E. Friedrich and Terry E. Acree
10. Studies on Potent Aroma Compounds Generated in Maillard-Type Reactions Using the Odor-Activity-Value Concept, Peter Schieberle, Thomas Hofmann, and Petra Münch
11. Flavor Release and Flavor Perception, A. J. Taylor et al.
Author Index
Subject Index

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