The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Congress of the North American Continent under the auspices of the Agricultural and Food Chemistry Division of American Chemical Society. The papers explore advances in the analysis and control or prevention of less desirable taste and aroma factors in foods and beverages such as fish and shellfish, meat, cheese, soy proteins, corn syrup, water, citrus juices, milk, and beer.
This book is comprised of 15 chapters and begins with a review of advances in the separation of volatile components, particularly with respect to gas chromatography. The reader is then introduced to methods and procedures for analysis and control of less desirable flavors in fish and shellfish, meat, cheese, corn syrup, soy proteins, citrus juices, milk, beer, and wine. The analysis and control of taste and odor of public water supplies which are used commonly for food processing and manufacture are also considered. Furthermore, the techniques used to minimize, remove, or mask the bitter flavor that arises unintentionally during enzymatic hydrolysis of proteins are described.
This monograph will be a useful resource for students, chemists, and food technologists, as well as growers, processors, fabricated food and beverage manufacturers, brewers, wine makers, distillers, and consumers.
Recent Advances in the Separation of Volatile Components
Analysis and Control of Less Desirable Flavors in Fish and Shellfish
Undesirable Meat Flavor and Its Control
Flavor Development in Cheese
The Analysis and Control of Some Less Desirable Flavor-Contributing Components of Corn Syrup
Flavor Problems in Soy Proteins: Origin, Nature, Control, and Binding Phenomena
The Bitter Flavor Due to Peptides or Protein Hydrolysates and Its Control by Bitterness-Masking with Acidic Oligopeptides
Tastes and Odors in Public Water Supplies
Evaluation and Control of Undesirable Flavors in Processed Citrus Juices
Analysis and Control of Milk Flavor
Flavor Volatiles Formed by Heated Milk
Off-Flavors of Human Milk
Formation of Off-Flavor Components in Beer
The Words Used to Describe Abnormal Appearance, Odor, Taste, and Tactile Sensations in Wine
- No. of pages:
- © Academic Press 1980
- 28th January 1980
- Academic Press
- eBook ISBN: