Food Flavors: Chemical, Sensory and Technological Properties

Food Flavors: Chemical, Sensory and Technological Properties

by Henryk Jelen (Editor)


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Product Details

ISBN-13: 9781138034976
Publisher: Taylor & Francis
Publication date: 10/12/2016
Series: Chemical & Functional Properties of Food Components Series
Pages: 504
Product dimensions: 6.00(w) x 9.10(h) x 1.10(d)

Table of Contents

Specificity of Food Odorants; Henryk H. Jeleń
Important Tastants and New Developments; Jakob Ley, Katharina Reichelt, Katja Obst, Gerhard Krammer, and Karl-Heinz Engel
Smell, Taste, and Flavor; Han-Seok Seo and Thomas Hummel
Lipid-Derived Flavor Compounds; Henryk Jeleń and Envin Wąsowicz
Saccharides-Derived Flavor Compounds; Matgorzata Majcher
Flavors from Amino Acids; H.-E. Spinnler
Binding and Release of Flavor Compounds; Elisabeth Guichard
Flavor Suppression and Enhancement; Jakob Ley, Katharina Reichelt, and Gerhard Krammer
Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings; Manfred Lutzow
Essential Oils and Spices; Danuta Kalemba and Anna Wajs
Functional (Non-Flavor) Properties of Flavor Compounds; Alfreda Wei and Takayuki Shibamoto
Flavors from Cheeses; H.-E. Spinnler
Red Meat Flavor; Jennie M. Hodgen and Chris R. Calkins
Flavor of Wine; Vicente Ferreira and Felipe San Juan
Flavor of Bread and Bakery Products; Salim-ur-Rehman and Javaid Aziz Awan
Food Taints and Off-Flavors; Kathy Ridgeway
Volatile Compounds in Food Authenticity and Traceability Testing; Tomas Cajka and Jana Hajslova
Mapping the Combinatorial Code of Food Flavors by Means of
Molecular Sensory Science Approach; Peter Schieberle and Thomas Hofmann
Methods for Sensory Analysis; Renata Zawirska-Wojtasiak
Machine Olfaction: A Devices Approach to Measurement of Food Aroma; Corrado Di Natale

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