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Flavour Science

Flavour Science
Author : Wender L.P. Bredie,Mikael Agerlin Petersen
Publisher : Elsevier
Release Date : 2006-05-10
Category : Technology & Engineering
Total pages :662
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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

Flavour Science

Flavour Science
Author : A. J. Taylor,D S Mottram
Publisher : Elsevier
Release Date : 1997-01-01
Category : Technology & Engineering
Total pages :476
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This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.

Flavour Science

Flavour Science
Author : Vicente Ferreira,Ricardo Lopez
Publisher : Academic Press
Release Date : 2013-07-29
Category : Technology & Engineering
Total pages :742
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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

Flavour Science

Flavour Science
Author : J. Stephen Elmore,Andrew T. Dodson,Donald S. Mottram
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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Propylene glycol (1,2-propanediol, PG) is a solvent commonly used in the preparation of commercial food flavorings. Under acidic or basic conditions, PG can react with components of food flavorings to give new compounds. Three particular reactions are described: the reaction of PG with aldehydes and ketones to give acetals and ketals, the reaction of PG with organic acids to give mono-and di-esters, and the transesterification reaction of PG with lactones to give dihydroxy esters. The effect of propylene glycol on the sensory quality of stored food flavorings is discussed.

Frontiers of Flavour Science

Frontiers of Flavour Science
Author : Peter Schieberle,Karl-Heinz Engel
Publisher : Unknown
Release Date : 2000
Category : Flavor
Total pages :602
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Flavour Science

Flavour Science
Author : Lisa Methven,Maria Dermiki,Chutipapha Suwankanit,Orla B. Kennedy,Donald S. Mottram
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC led to increased umami taste perception within meat products, however where sweetness and acidity were concurrently increased, the overall umami taste was suppressed.

Flavour Science

Flavour Science
Author : Martin Steinhaus,Karin Thomas,Peter Schieberle
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing.

Flavour Science

Flavour Science
Author : Anne J. Kurtz,Harry T. Lawless,Brian Wansink,Terry E. Acree
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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Novel methods for testing olfactory and visual interactions were devised. Visual stimuli were the outlines of cherries and a banana; olfactory stimuli were benzaldehyde and isoamyl acetate. Perithreshold detection levels for visual stimuli and olfactory stimuli were calculated. An olfactory task (OF) and visual task (VF) were tested. The OF task required panelists to perform an odor task while viewing an image; the VF task required panelists to perform a visual task while sniffing an odor. No significant changes in detection sensitivity were found in either the OF or VF tasks when either the visual or olfactory stimuli were congruent or incongruent.

Flavour Science

Flavour Science
Author : Daniel Plyer,Emily S. Mort,Lewis L. Jones,Neil C. Desforges,James W. Marshall
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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The structure of the human umami receptor and orthosteric and allosteric-binding modes of umami compounds have been proposed. The relationship between in vivo concentration of umami compounds (on the tongue) and the perception of umami flavor does not appear to have been investigated. Using a swabbing technique similar to Davidson and co-workers, taste perception and analytical chemistry were used to study the relationship between taste stimuli and taste perception. Synergistic effects of orthosteric and allosteric-binding umami compounds were also studied.

Flavour Science

Flavour Science
Author : Barbara Siegmund,Erich Leitner
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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The flavor of strawberries (Fragaria ananassa) and the influence of the mutualistic association between the strawberry plant and methylobacteria on strawberry flavor formation in the fruit were the focus of this study. With the aim of better understanding the underlying reactions and their influence on strawberry flavor formation, we investigated strawberries that were treated with methylobacteria as well as fruits from control plants by the use of comprehensive GC×GC-qMS in comparison to traditional GC-MS. For various reasons, the preliminary results did not provide any clear explanation of what happens in this specific plant–bacteria association; further efforts are therefore required in plant breeding as well as in analytical investigations.

Flavour Science

Flavour Science
Author : Chloé Murat,Karine Gourrat-Pernin,Nathalie Cayot
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T extracts. Nevertheless, the SPME method was more suitable because of its good representation of the pea suspension odor.

Flavour Science

Flavour Science
Author : Katharina Breme,Barbara Guggenbühl
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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An odor-representative HS-SPME extract of a red-berries yoghurt drink was analyzed by GC-MS/FID–olfactometry. Fruity odor notes were dominant; the main odor-impact compounds were three ethyl esters and one alcohol. Methyl hexanoate, the major compound, was not perceived by the panel. In order to study flavor release in dairy products, samples with different textures were spiked with a red-berries model aroma and analyzed. Differences in flavor release were found, but can most likely not be attributed to texture only, as additional factors (e.g., volatile and chemical composition, pH) can have a strong influence.

Flavour Science

Flavour Science
Author : Jean-Roch Mouret,Pamela Nicolle,Sumallika Morakul,Evelyne Aguera,M. Perez,Violaine Athes,Jean-Marie Sablayrolles
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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To access the kinetics of synthesis of higher alcohols and esters during the alcoholic fermentation process, we developed an original online gas chromatography device. The high frequency measurement made it possible, for the first time, to calculate rates and specific rates of production. In parallel, it was possible to perform dynamic gas–liquid balances. Losses highly depended on the studied compound. They were negligible for the higher alcohols but high for the esters, even at moderate temperatures.

Flavour Science

Flavour Science
Author : Andrew Taylor,Donald Mottram
Publisher : Unknown
Release Date : 2013
Category : Flavor
Total pages :593
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Held every three years, the purpose of the Weurman flavour symposia is to bring together flavour scientists from around the globe to present their new research work in a location that encourages discussion and networking. The XIV Weurman symposium was held in Queens' College, Cambridge, UK, a backdrop that provided a stimulating historical academic atmosphere. From September 15-19th, 210 participants from all continents listened to 38 oral presentations, 16 flash presentations adn looked at 105 poster presentations. All presenters were invited to submit a chapter for this book. Each of the 124 contributions has been reviewed and edited into a standard format to record the state of the art in flavor research.

Flavour Science

Flavour Science
Author : Lauriane Boisard,Etienne Sémon,Laurent Brondel,Claude Yven,Christian Salles,Elisabeth Guichard
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-29
Category : Science
Total pages :742
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The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.