Part 1 Characterisation of aroma compounds: The human perception of taste compounds; Processing information about flavour; Sensory analysis of food flavour; Choosing the correct analytical technique in aroma analysis; Matching sensory and instrumental data. Part 2 Flavour retention and release from the food matrix: Flavour retention and release from the food matrix: An overview; Lipid-flavour interactions; Emulsion-flavour interactions; Protein-flavour interactions; Carbohydrate-flavour interactions; Modelling aroma interactions in food matrices; Flavour release from liquid food products. Part 3 Influences on flavour perception: The processing of flavour release; Genetic influences on taste; Texture-aroma interactions; Odour-taste interactions in flavour perception; The learning of human flavour preferences; The development of flavour perception from infancy to adulthood.
The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.
Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.
Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.
- Understand how flavour is detected and measured
- Analyses key research in the retention and release of flavour compounds
- Examines how humans experience flavour release
R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavor science
- No. of pages:
- © Woodhead Publishing 2006
- 8th March 2006
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
This book summarises the most important developments in flavour research and their implications., Food Trade Review
Flavour in food seeks to distil key developments in flavour science and summarises their implications for the food industry., Food Trade Review
Prof. Voilley is the Director of the Molecular and Food Engineering Research Group in the Ecole Nationale Supérieure de la Biologie Appliquée à la Nutrition et l’Alimentation (ENSBANA) at the Université de Bourgogne.
Molecular and Food Engineering Research Group, Ecole Nationale Supérieure de la Biologie Appliquée à la Nutrition et l’Alimentation (ENSBANA), Université de Bourgogne, France
Dr. Etiévant is the director of the Nutrition, Chemical, Food Safety and Consumer Behaviour Divisions of The French National Institute for Agronomic Research (INRA)
Director of the Nutrition, Chemical, Food Safety and Consumer Behaviour Divisions, The French National Institute for Agronomic Research (INRA)