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Flavour Science
The aroma characteristics of aged smoke and its residue have not been characterized. In this study, “ashtray aroma” was analyzed using gas chromatography olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) of ashtray solvent extracts and static headspace analysis of ashtrays. A total of 33 odor-active regions were detected in the headspace and a total of 56 odor-active regions with flavor dilution (FD) factors≥32 were detected in the solvent extract. In addition, the ashtray aroma was assessed descriptively by a trained volunteer panel.
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
On Food
Free thinking, unconstrained by facts The book is based on the thesis that we live in a world of abundance, full of natural riches, and cultural artifacts, full of human intellect and powerful technologies. Our thinking, however, is dominated by the opposite, the notion of scarcity. The limits of nature act as an inevitable necessity. In his book, David Schildberger adopts a novel approach to the subject of resources, with the help of intelligent instruments that introduce new foods, such as chocolate made from cocoa cell cultures, and even a fruit-bearing vine raised far from a vineyard. With his imagined scenarios, the author invites the reader to dare stretch their intellectual imaginations and ultimately presents nature as a contingent. Conceptual models on the subject of nature and alternative ways of producing food Recommended reading for architectural IT specialists New volume in the Applied Virtuality Book Series
Chocolate Crisis
Chocolate is the center of a massive global industry worth billions of dollars annually, yet its future in our modern world is currently under threat. In Chocolate Crisis, Dale Walters discusses the problems posed by plant diseases, pests, and climate change, looking at what these mean for the survival of the cacao tree. Walters takes readers to the origins of the cacao tree in the Amazon basin of South America, describing how ancient cultures used the beans produced by the plant, and follows the rise of chocolate as an international commodity over many centuries. He explains that most cacao is now grown on small family farms in Latin America, West Africa, and Indonesia, and that the crop is...
Food Aroma Evolution
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development ...
Chocolate Science and Technology
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the ...
Cocoa Production and Processing Technology
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origi...
Architecture and Naturing Affairs
In this anthology with contributions about architecture, media, and infrastructure technology, the authors investigate in what multifaceted way architecture and information is in tune with contemporary technology, and in what way we live with them. The book is divided into following parts: BREEDING (medialising matter), BREATHING (transcending language), and INHABITING (making things inhabitable). The compilation of various text contributions creates a lexicon of ‘naturing affairs’ and is written for readers who look for an inspiring overview of our medialised environments.
Food Flavors
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu
