Flavors in Noncarbonated Beverages

Flavors in Noncarbonated Beverages is based upon the symposium entitled "Flavors in non-carbonated beverages" presented at the American Chemical Society (ACS) 236th National Meeting in Philadelphia, Pennsylvania on August 17-21, 2008. The symposium was sponsored by the ACS Division of Agriculture and Food Chemistry. In recent years, there has been a great increase in the production and consumption of non-carbonated beverages as dictated by consumer preference. In contrast, carbonated beverage sales have remained static or even in decline. With more discerning and informed consumers, the interest has been in ready to drink (RTD) beverages and beverages exhibiting certain health beneficial properties such as antioxidant activity. This Symposium Series book describes various aspects of recent research and developments related to non-carbonated beverages. These include the volatile and non-volatile composition of teas, coffees, fruit juices, flavored waters, energy drinks and alcoholic beverages. In several chapters, the emphasis is on topical non-volatiles such as polyphenol antioxidants. The introduction describes trends in consumption of certain non-carbonated beverages. Increased consumption of these beverages is a trend that is likely to continue for the foreseeable future.

Neil C. Da Costa is Senior Research Fellow at International Flavors & Fragrances Inc. He is a Ph.D analytical and organic chemistry group manager leading a group of six analysts in flavor research and business.

Robert J. Cannon is Research Scientist at International Flavors & Fragrances Inc. He received a BS degree in Chemistry from Haverford College in Haverford, PA.

Preface
Overview

1. Overview of Flavors in Noncarbonated Beverages
Neil C. Da Costa, Theodore J. Anastasiou, and Jide Adedeji

Tea
2. Characteristic Odorants of Sri Lankan Black Teas
Hisae Kasuga, Yuichiro Yamazaki, Aki Baba, and Sachiko Okajima
3. A Non-Volatile Study of Teas Using Modern Analytical and Sensory Techniques
Ying Yang, Jerry Kowalczyk, and Laurence Trinnaman
4. Functional Contribution of Polyphenols in Black Tea
Yu Wang and Chi-Tang Ho
5. LC Taste® as a Tool for the Identification of Taste Modulating Compounds from Traditional African Teas
K. V. Reichelt, R. Peter, M. Roloff, J. P. Ley, G. E. Krammer, K. M. Swanepoel, and K.-H. Engel

Coffee
6. The Key Odorants of Coffee from Various Geographical Locations
Robert J. Cannon, Laurence Trinnaman, Brian Grainger, and Amy Trail

Citrus and Fruit Juice
7. Aroma Components of Fresh and Stored Pomegranate (Punica granatum L.) Juice
Keith R. Cadwallader, Lauren C. Tamamoto, and Stephanie C. Sajuti
8. Evaluation of Apple Juice Aroma
Carolin Wolter, Achim Gessler, and Peter Winterhalter
9. Effects of Processing and Storage on the Stability of Folate Vitamers and Pantothenic Acid in Sea Buckthorn Berries and Related Products (Hippophaë rhamnoides L. ssp. rhamnoides)
Derek Gutzeit, Gerold Jerz, Michael Rychlik, Bernd Klaubert, and Peter Winterhalter
10. Processing Effects on the Flavor and Quality of Blueberries
Lisa L. Dean, Je'Velle B. Leavens, and Leon C. Boyd
11. Enhanced Stability of Citral in Juice Beverages by Applying Cyclodextrin Micro Emulsion Technology
Ken Strassburger, William Startup, Victor Levey, Tracey Mattingly, Judy Briggs, Joy Harrison, and Terry Wilson

Alcoholic Beverages
12. Odorant Release from Alcoholic Beverages
Andrew J. Taylor, Maroussa Tsachaki, Ricardo Lopez, Cecile Morris, Vicente Ferreira, and Bettina Wolf
13. Analysis of Volatiles in Limoncello Liqueur and Aging Study with Sensory
Neil C. Da Costa and Theodore J. Anastasiou