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Flavourings
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Flavour Science
The correlation between the composition of the volatile flavor compounds of apple juices and their sensory evaluation was investigated. Commercially available juices, as well as freshly squeezed, non-blended, cloudy juices of different apple varieties were used for the studies. The headspace aroma profiles (esters, aldehydes, and alcohols) were established using an individually designed technique of purge and trap coupled with thermal desorption and gas chromatography. Calculations of the Aroma Index and the total ester content of the juices were also carried out, resulting in a negative rating for a majority of freshly squeezed juices. In this context, questions about the standardization of aroma values in juices, often presumed a necessity, will be discussed with respect to consumer needs and natural diversity.
Flavourings
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Flavour Science
The juices of provenance-specific, non-blended Valencia Late oranges were analytically investigated. Focus was put on the establishment of a correlation between sensory evaluation of these premium quality juices and their quantitatively recorded aroma patterns, which were elucidated by a specially designed purge and trap/thermal desorption/GC technique. While the astonishing, reproducible diversity of juices from different geographic origins was striking, sensory evaluation clearly showed that consumer acceptance is more correlated with the physicochemical properties of the specific juice matrices than with the content of single aroma constituents. The elucidation of the aroma pattern of non-blended provenance-specific juices contributes to a better understanding of oranges juices, clearly demonstrating that a specific amount of aroma or even single aroma compounds, often considered a necessity for reconstituted juices, is contradicted by the diversity of nature.
Flavour Science
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends
Citrus Oils
World production of citrus fruits is still growing. At present, about 30 percent of that yield is devoted to industrial production, mostly on those essential oils and juices used in foods, pharmaceuticals, and cosmetics. Covering research reported in the literature over the past ten years, this book presents the most current research available
Organic and Bio-molecular Chemistry - Volume II
Organic And Bio-Molecular Chemistry is the component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Organic And Bio-Molecular Chemistry in the Encyclopedia of Chemical Sciences, Engineering and Technology Resources deal with the discipline that studies the molecules of life, which are made by carbon atoms, and includes also all the synthetic compounds the skeletons of which contain carbon atoms. The first chapter describes in general terms, for not expert readers, what Organic and Bio-molecular chemistry is, the nature and behavio...
Flavourings
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