Flavor Release

Flavor Release

by Andy Taylor, Andrew J. 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.  See more details below

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

Prefacexi
1.Flavor Release: A Rationale for Its Study1
In Vivo and Dynamic Flavor Release Methodology
2.Techniques for Measuring Volatile Release In Vivo during Consumption of Food8
3.Real-Time Flavor from Foods during Eating22
4.Flavorspace: Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating33
5.Wound Response in Plants: An Orchestrated Flavor Symphony44
6.Time-Resolved Headspace Analysis by Proton-Transfer-Reaction Mass-Spectrometry58
7.Released Oral Malodors Measured by Solid Phase Microextraction-Gas Chromatography Mass Spectrometry73
8.Changes in the Concentration of Key Fruit Odorants Induced by Mastication87
9.Release of Non-Volatile Flavor Compounds In Vivo99
10.On-Line Monitoring of Coffee Roasting by Proton-Transfer-Reaction Mass-Spectrometry112
11.Physicochemical Models of Flavor Release from Foods126
12.Flavor Release from Emulsions and Complex Media142
13.Flavor Release as a Unit Operation: A Mass Transfer Approach Based on a Dynamic Headspace Dilution Method153
14.Modeling Aroma Release from Foods Using Physicochemical Parameters166
15.Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium179
16.A Gas-Liquid Interfacial Mass-Transfer Cell for Studying Flavor Release192
17.Modeling Flavor Release from Oil-Containing Gel Particles201
18.A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Foods212
Interactions of Flavor Compounds with Food Components
19.Interactions of Flavor Compounds with Starch in Food Processing230
20.Competition between Aroma Compounds for the Binding on [beta]-Cyclodextrins: Study of the Nature of Interactions246
21.Influence of Maltodextrins with Different Dextrose Equivalent on the Interaction between Hexyl Acetate and Legumin in an Aqueous Medium260
22.Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods274
23.Infrared Spectroscopic Study of [beta]-Lactoglobulin Interactions with Flavor Compounds282
24.Factors Determining Binding of Aroma Esters with Legumin in an Aqueous Medium293
25.Release of Volatile Oxidation Products from Sunflower Oil and Its Oil-in-Water Emulsion in a Model Mouth System309
26.Relative Influence of Milk Components on Flavor Compound Volatility321
27.Effect of Beverage Base Conditions on Flavor Release333
28.Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release342
29.The Role of Texture and Fat on Flavor Release from Whey Protein Isolate Gels355
Relating Analytical Results to Human Perception
30.The Relationship between Carvone Release and the Perception of Mintyness in Gelatine Gels370
31.Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies381
32.Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study395
33.Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index405
34.Effect of Base and Processing on Flavor Release from Snacks413
35.Release of Odorants from Roasted Coffee430
Indexes
Author Index440
Subject Index441

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