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Flavour Science
The aromatic composition of 130 Peruvian pisco spirits was evaluated by gas chromatography-olfactometry (GC-O). These samples belonged to aromatic and non-aromatic piscos. The volatiles of these spirits samples were collected using a purge and trap system, and the number of odorants present was 30 in aromatic and 19 in non-aromatic samples. It is remarkable that most of them were identified. Nine of these odorants obtained values of modified frequency (%MF) higher than 50% (could be considered as the base of the aroma of this kind of spirit). Furthermore, other compounds have been found to have olfactometric scores that differ significantly between aromatic and non-aromatic piscos.
Flavour Science
Changes in the aroma composition of truffles (Tuber aestivum and Tuber melanosporum) after electron-beam and gamma irradiation at doses of 1.5kGy and 2.5kGy were investigated by headspace solid phase microextraction methodology (HS-SPME). The effect was evaluated on specific compounds chosen for their aromatic importance according to previously collected olfactometric data. Some relevant conclusions were drawn from the data obtained from these analyses. In the case of Tuber melanosporum, the electron-beam treatment induces important changes in the aromatic profile while gamma-irradiation did not result in any significant change. Most different samples had been irradiated with doses at 1.5kGy of electron-beam.
Flavour Science
During frying processes, different odors are generated and released, some of them being unpleasant compounds generated by heating the oil used during these processes at too high a temperature or after too much time. A new system of sampling fumes has been developed based on solid phase extraction and analysis with GC-MS. Twenty-nine compounds present in the fumes of high oleic sunflower and olive oils and belonging to different chemical families have been identified. A sensory study has been made to evaluate the contribution of three chemical families to the characteristic flavor generated in the frying process.
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
True Truffle (Tuber spp.) in the World
This book focuses on the taxonomic diversity of the genus Tuber as economically important truffles. In contributions by internationally respected scientists, it examines truffle systematics, interactions with abiotic and biotic environments, strategies for spore dispersal, and molecular processes in truffles. Topics discussed include: evolutionary theories and phylogeny of Tuber species from Asia, Europe and North-America; the influence of climate on the natural distribution of Tuber species and fruiting body production, soil characteristics and vegetation in natural habitats; tools for tracing truffles in soil, host diversity, truffle inhabiting fungi and truffle-associated bacteria; and the relationships of small mammals and wild boars with truffles, as well as the smell of truffles.This book offers a valuable reference guide for all researchers working in the fields of mycology, ecology and the soil sciences, and will also be useful for farmers and foresters interested in truffle cultivation worldwide.
Flavour Science
Two major issues relating to the study of redox-related aroma changes suffered by wine upon aging have been addressed. The first one refers to the need for hermetic systems allowing for the accurate dosage of oxygen. The second one is related to the stability of the standard solutions required for the accurate quantification of VSCs (volatile sulfur compounds). For the first, a supposedly tight commercial container was tested and was found to be excessively permeable to oxygen. Different modifications were introduced to improve its permeability to acceptable levels. For the second, the stability of the standard VSCs solutions prepared following strict procedures and stored in different vials was also checked. A satisfactory procedure could be developed.
Flavour Science
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. * 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
Microbial Pigments
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
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 ...
