Flavour in Food - 1st Edition - ISBN: 9781855739604, 9781845691400

Flavour in Food

1st Edition

Editors: Andree Voilley Patrick Etiévant
eBook ISBN: 9781845691400
Hardcover ISBN: 9781855739604
Imprint: Woodhead Publishing
Published Date: 8th March 2006
Page Count: 320
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Table of Contents

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.


Description

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.

Key Features

  • Understand how flavour is detected and measured
  • Analyses key research in the retention and release of flavour compounds
  • Examines how humans experience flavour release

Readership

R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavor science


Details

No. of pages:
320
Language:
English
Copyright:
© Woodhead Publishing 2006
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845691400
Hardcover ISBN:
9781855739604

Reviews

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

Ratings and Reviews


About the Editors

Andree Voilley Editor

Prof. Voilley is recognized worldwide for her extensive knowledge of mass transfer in small molecules, such as water or aroma, as a function of complex biological matrix structures, and their relationship with hydration level and processing. She has directed more than 50 PhD dissertations. She co-edited “Flavor: From Food to Behaviors, Wellbeing and Health” (Elsevier, 2016), and Flavour in Food (Elsevier, 2006). Prof. Voilley is Member of the French Academy of Agriculture.

Affiliations and Expertise

Emeritus Professor, AgroSup Dijon, Université Bourgogne Franche-Comté, France.

Patrick Etiévant Editor

Dr. Etiévant is the director of the Nutrition, Chemical, Food Safety and Consumer Behaviour Divisions of The French National Institute for Agronomic Research (INRA)

Affiliations and Expertise

Director of the Nutrition, Chemical, Food Safety and Consumer Behaviour Divisions, The French National Institute for Agronomic Research (INRA)