Flavor Release

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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.
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Product Details

  • ISBN-13: 9780841236929
  • Publisher: American Chemical Society
  • Publication date: 9/7/2000
  • Series: ACS Symposium Series , #763
  • Pages: 496
  • Product dimensions: 5.90 (w) x 8.80 (h) x 1.10 (d)

Meet the Author

Nestle Research Center

University of Nottingham

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Table of Contents

Preface xi
1. Flavor Release: A Rationale for Its Study 1
In Vivo and Dynamic Flavor Release Methodology
2. Techniques for Measuring Volatile Release In Vivo during Consumption of Food 8
3. Real-Time Flavor from Foods during Eating 22
4. Flavorspace: Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating 33
5. Wound Response in Plants: An Orchestrated Flavor Symphony 44
6. Time-Resolved Headspace Analysis by Proton-Transfer-Reaction Mass-Spectrometry 58
7. Released Oral Malodors Measured by Solid Phase Microextraction-Gas Chromatography Mass Spectrometry 73
8. Changes in the Concentration of Key Fruit Odorants Induced by Mastication 87
9. Release of Non-Volatile Flavor Compounds In Vivo 99
10. On-Line Monitoring of Coffee Roasting by Proton-Transfer-Reaction Mass-Spectrometry 112
11. Physicochemical Models of Flavor Release from Foods 126
12. Flavor Release from Emulsions and Complex Media 142
13. Flavor Release as a Unit Operation: A Mass Transfer Approach Based on a Dynamic Headspace Dilution Method 153
14. Modeling Aroma Release from Foods Using Physicochemical Parameters 166
15. Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium 179
16. A Gas-Liquid Interfacial Mass-Transfer Cell for Studying Flavor Release 192
17. Modeling Flavor Release from Oil-Containing Gel Particles 201
18. A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Foods 212
Interactions of Flavor Compounds with Food Components
19. Interactions of Flavor Compounds with Starch in Food Processing 230
20. Competition between Aroma Compounds for the Binding on [beta]-Cyclodextrins: Study of the Nature of Interactions 246
21. Influence of Maltodextrins with Different Dextrose Equivalent on the Interaction between Hexyl Acetate and Legumin in an Aqueous Medium 260
22. Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods 274
23. Infrared Spectroscopic Study of [beta]-Lactoglobulin Interactions with Flavor Compounds 282
24. Factors Determining Binding of Aroma Esters with Legumin in an Aqueous Medium 293
25. Release of Volatile Oxidation Products from Sunflower Oil and Its Oil-in-Water Emulsion in a Model Mouth System 309
26. Relative Influence of Milk Components on Flavor Compound Volatility 321
27. Effect of Beverage Base Conditions on Flavor Release 333
28. Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release 342
29. The Role of Texture and Fat on Flavor Release from Whey Protein Isolate Gels 355
Relating Analytical Results to Human Perception
30. The Relationship between Carvone Release and the Perception of Mintyness in Gelatine Gels 370
31. Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies 381
32. Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study 395
33. Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index 405
34. Effect of Base and Processing on Flavor Release from Snacks 413
35. Release of Odorants from Roasted Coffee 430
Indexes
Author Index 440
Subject Index 441
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