Food Flavour Technology, 2nd Edition

by Editor: Andrew J. Taylor (School of Biosciences, Faculty of Science, University of Nottingham, Sutton Bonington, UK ); Editor: Robert Linforth (School of Biosciences, Faculty of Science, University of Nottingham, Sutton Bonington, UK )

• ISBN13: 9781444317787
• ISBN10: 1444317784
• Format: eBook
• Copyright: 2009-12-01
• Publisher: Wiley-Blackwell

Summary

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours.The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances.The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists. Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.

Table of Contents

List of contributors

Preface

Creating and formulating flavours

Introduction

Interpreting analyses

Flavour characteristics

Applications

Flavour forms

Production issues

Regulatory affairs

A typical flavour

Commercial considerations

Summary

References

Flavour legislation

Introduction

Methods of legislation

Legislation in the United States

International situation: JECFA

Council of Europe

European community

Current EU Situation and the future

References

Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions

Introduction

General aspects of the Maillard reaction cascade

Important aroma compounds derived from Maillard reaction in food and process flavours

Preparation of process flavours

Outlook

References

Biotechnological flavour generation

Introduction

Natural flavours: market situation and driving forces

Advantages of biocatalysis

Micro-organisms

Enzyme technology

Plant catalysts

Flavours through genetic engineering

Advances in bioprocessing

Conclusion

References

Natural sources of flavours

Introduction

Properties of flavour molecules

Dairy flavours

Fermented products

Cereal products

Vegetable sources of flavour

Fruit

Other flavour characteristics

Fragrance uses

Conclusion

References

Useful principles to predict the performance of polymeric flavour delivery systems

Overview

Introduction

Compatibility and cohesion

Sorption and swelling

Diffusion and release

References

Delivery of flavours from food matrices

Introduction

Flavour properties

Thermodynamic aspects of flavour delivery

Kinetic aspects of flavour delivery

Delivery systems: food technology applications

Conclusions

References

Modelling flavour release

Introduction

Equilibrium partition models

Dynamic systems

In vivo consumption

Conclusion

References

Instrumental methods of analysis

Analytical challenges

Aroma isolation

Selection of aroma isolation method

Aroma isolate fractionation prior to analysis

Flavour analysis by gas chromatography

Flavour analysis by HPLC

Identification of volatile flavours

Electronic 'noses'

Summary

References

On-line monitoring of flavour processes

Introduction

Issues associated with in vivo monitoring of flavour release

Pioneers and development of on-line flavour analysis

On-line aroma analysis using chemical ionisation techniques

Analysis of tastants using direct mass spectrometry

Applications

Future

References

Sensory methods of flavour analysis

Introduction

Analytical tests

Consumer tests

Sensory testing administration

Selection and training of judges

Statistical analysis of data

Relating sensory and instrumental flavour data

Summary

References

Brain imaging

Introduction

Cortical pathways of taste, aroma and oral somatosensation

Imaging of brain function

Brain imaging of flavour

Future trends

References

Index

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