Flavor of Foods and Beverages

Flavor of Foods and Beverages

Chemistry and Technology

1st Edition - December 28, 1978

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  • Editor: George Charalambous
  • eBook ISBN: 9780323150323

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Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages. This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition. This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.

Table of Contents

  • List of Contributors


    1. Flavor Modification

    2. New Developments in Meat Aroma Research

    3. Flavor Problems in the Application of Soy Protein Materials as Meat Substitutes

    4. Flavoring Vegetable Protein Meat Analogs

    5. Flavor Development of White and Provincial Greek Bread Traditional and Rural Breadmaking Process

    6. Some Recent Advances in the Knowledge of Cheese Flavor

    7. Flavor Aspects of Chocolate

    8. Cocoa Substitution

    9. Biomolecular Studies of a Class of Sweet Compounds

    10. Intense Sweetness of Natural Origin

    11. Flavor Interactions with Food Ingredients from Headspace Analysis Measurements

    12. Occurrence of Amadori and Heyns Rearrangement Products in Processed Food and Their Role in Flavor Formation

    13. Formation of Lactones and Terpenoids by Microorganisms

    14. The Chemistry of the Black-Caramel Color Substance s of Several Human Foods

    15. Characterization of Synthetic Substances in Food Flavors by Isotopic Analysis

    16. Analysis of Air Odorants in the Environment of a Confections Manufacturing Plant

    17. Cat and Human Taste Responses to L-a-Amino Acid Solutions

    18. Aroma Analysis of Virgin Olive Oil by Head Space (Volatiles) and Extraction (Polyphenols ) Techniques

    19. The Volatile Fraction of Orange Juice . Methods for Extraction and Study of Composition

    20. The Aroma of Various Teas

    21. Relationship between Physical and Chemical Analysis and Taste-Testing Results with Beers

    22. The Aroma Composition of Distilled Beverages and Perceived Aroma of Whisky

    23. Wine Flavor

    24. Alteration in a Wine Distillate during Ageing

    25. Possibilities of Characterizing Wine Quality and Vine Varieties by Means of Capillary Chromatography


Product details

  • No. of pages: 438
  • Language: English
  • Copyright: © Academic Press 1978
  • Published: December 28, 1978
  • Imprint: Academic Press
  • eBook ISBN: 9780323150323

About the Editor

George Charalambous

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