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Flavor Release
     

Flavor Release

by Andy Taylor
 

ISBN-10: 0841236925

ISBN-13: 9780841236929

Pub. Date: 09/07/2000

Publisher: American Chemical Society

This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.

Overview

This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.

Product Details

ISBN-13:
9780841236929
Publisher:
American Chemical Society
Publication date:
09/07/2000
Series:
ACS Symposium Series , #763
Pages:
496
Product dimensions:
5.90(w) x 8.80(h) x 1.10(d)

Table of Contents

1. Flavor Release: a Rationale for its Study, Deborah D. Roberts and Andrew J. Taylor
In Vivo and Dynamic Flavor Release Methodology
2. Techniques for Measuring Volatile Release in vivo during Consumption of Food, Andrew J. Taylor and Rob S. T. Linforth
3. Real Time Flavor Release from Foods during Eating, B. A. Harvey et al.
4. Flavorspace—a Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating, Willi Grab and Hans Gfeller
5. Wound Response in Plants: An Orchestrated Flavour Symphony, P. Dunphy et al.
6. Time-Resolved Headspace Analysis by Proton-Transfer-Reaction Mass-Spectrometry, C. Yeretzian et al.
7. Released Oral Malodors Measured by Solid Phase Microextraction/Gas Chromatography Mass Spectrometry (HS-SPME-GC/MS), Richard K. Payne, John N. Labows Jr., Xiaoyan Liu
8. Changes in the Concentrations of Key Fruit Odorants Induced by Mastication, A. Buettner and P. Schieberle
9. Release of Non-Volatile Flavor Compounds in vivo, J. M. Davidson et al.
10. On-Line Monitoring of Coffee Roasting by Proton-Transfer-Reaction Mass-Sprctrometry, C. Yeretzian et al.
Modelling of Flavor Release
11. Physiochemical Models of Flavor Release from Foods, Kris B. de Roos
12. Flavor Release from Emulsions and Complex Media, A. Voilley et al.
13. Flavor Release as a Unit Operation, M. Marin, I. Baek, and A. J. Taylor
14. Modeling Aroma Release from Foods Using Physiochemical Parameters, R. S. T. Linforth, E. N. Friel, and A. J. Taylor
15. Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium, Marcus Harrison
16. A Gas-Liquid Interfacial Mass-Transfer Cell for Studying Flavor Release, Alan Parker and Michèle Marin
17. Modelling Flavor Release from Oil Containing Gel Particles, Guoping Lian
18. A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Foods, Mark E. Malone et al.
Interactions of Flavor Compounds with Food Components
19. Interactions of Flavor Compounds with Starch in Food Processing, F. E. Escher, J. Nuessli, and B. Conde-Petit
20. Competition between Aroma Compounds for the Binding on *b-Cyclodextrins: Study of the Nature of Interactions, Isabelle Goubet et al.
21. Influence of Maltodextrins with Different Dextrose Equivalent on the Interaction between Hexyl Acetate and Legumin in an Aqueous Medium, Maria G. Semenova et al.
22. Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods, Donald S. Mottram and Ian C. C. Nobrega
23. Infrared Spectroscopic Study of *b-Lactoblobulin Interactions with Flavor Compounds, Marcus Lübke, Elisabeth Guichard, and Jean-Luc le Quéré
24. Factors Determining Binding of Aroma Esters with Legumin in an Aqueous Medium, Maria G. Semenova et al.
25. Release of Volatile Oxidation Products from Sunflower Oil and its Oil-in-Water Emulsion in a Model Mouth System, Saskia M. van Ruth and Jacques P. Roozen
26. Relative Influence of Milk Components on Flavor Compound Volatility, Deborah D. Roberts and Philippe Pollien
27. Effect of Beverage Base Conditions on Flavor Release, K. D. Diebler and T. E. Acree
28. Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release, Marielle Charles et al.
29. The Role of Texture and Fat on Flavor Release from Whey Protein Isolate Gels, Elizabeth A. Gwartney, E. Allen Foegeding, and Duane K. Larick
Relating Analytical Results to Human Perception
30. The Relationship between Carvone Release and the Perception of Mintyness in Gelatine Gels, T. A. Hollowood, R. S. T. Linforth, and A. J. Taylor
31. Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies, I. P. T. Moore et al.
32. Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study, G. G. Birch, R. Karim, and T. Raymond
33. Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index, Conor M. Delahunty and Brendan Guilfoyle
34. Effect of Base and Processing on Flavor Release from Snacks, Bonnie M. King and C. A. A. Duineveld
35. Release of Odorants from Roasted Coffee, W. Grosch and F. Mayer

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