Flavour Science

Recent Advances and Trends

Edited by

  • Wender Bredie, The Royal Veterinary and Agricultural University, Department of Food Science, Denmark
  • Mikael Petersen, The Royal Veterinary and Agricultural University, Department of Food Science, Denmark

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.
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Audience

Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists

 

Book information

  • Published: May 2006
  • Imprint: ELSEVIER
  • ISBN: 978-0-444-52742-4


Table of Contents

Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity RelationshipsCh. 2: Genomics and BiotechnologyCh. 3: Flavours Generated by Enzymes and Biological SystemsCh. 4: Key Aroma and Taste ComponentsCh. 5: Flavour Changes in Food Production and StorageCh. 6: Flavrous Generated by Thermal ProcessesCh. 7: Retention and ReleaseCh. 8: Sensory-Instrumental RelationshipsCh. 9: Advanced Intrumental AnalysisWorkshops: Gastronomy: The Ultimate Flavour ScienceMethods For Artificial Perception: Can Machine Replace Man?Challenges for Data Analysis in Flavour Sciences