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.

Key Features

* Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail


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

Table of Contents

Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships Ch. 2: Genomics and Biotechnology Ch. 3: Flavours Generated by Enzymes and Biological Systems Ch. 4: Key Aroma and Taste Components Ch. 5: Flavour Changes in Food Production and Storage Ch. 6: Flavrous Generated by Thermal Processes Ch. 7: Retention and Release Ch. 8: Sensory-Instrumental Relationships Ch. 9: Advanced Intrumental Analysis Workshops: Gastronomy: The Ultimate Flavour Science Methods For Artificial Perception: Can Machine Replace Man? Challenges for Data Analysis in Flavour Sciences


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© 2006
Elsevier Science
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