Food aroma evolution : during food processing, cooking and aging

✍ Scribed by Bordiga, Matteo; Nollet, Leo M. L.

Publisher: CRC Press
Year: 2019
Tongue: English
Leaves: 745
Series: Food analysis & properties
Edition: 1st edition.
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

"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. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"--

✦ Table of Contents

SECTION 1 - AROMA, TASTE, AND FLAVORChapter 1: Aroma and odorChapter 2: Flavors and tasteChapter 3: Chemical senses and flavor perceptionChapter 4: Aroma compounds (description, biosynthesis and regulation)Chapter 5: Orthonasal and retronasal olfactionSECTION 2: ANALYTICAL TECHNIQUESChapter 6: Extraction methods of volatile compounds from food matricesChapter 7: The role of the gas chromatography based methodologies for the understanding of food aromasChapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systemsChapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beveragesChapter 10: Food aroma compounds by capillary electrophoresisChapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS)Chapter 12: Stable Isotope Dilution AssaySECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION Chapter 13: Food processing, cooking, and aging, a practical case studyChapter 14: The Maillard reactionChapter 15: Production of food aroma compounds (microbial and enzymatic methodologies)Chapter 16: Novel and emerging technologies (benefits and limitations)SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES Chapter 17: DistillatesChapter 18: Evolution of beer aromaChapter 19: Coffee flavorChapter 20: Aroma evolution in the chocolate productionChapter 21: BakeryChapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and ageing aroma compoundsChapter 23: Milk/dairyChapter 24: MeatChapter 25: FishChapter 26: Fruits and vegetablesChapter 27: Spices and herbsChapter 28: Off-flavors in alcoholic beverages. An OverviewSECTION 5: INFLUENCES ON FLAVOR PERCEPTIONChapter 29: Interactions between food matrix and aroma compounds in relation with perceptionChapter 30: Food emulsions as flavor delivery systemsChapter 31: Relationship between structure and odorChapter 32: Bioactive potential of sesquiterpenes

✦ Subjects

Food -- Biotechnology;Food -- Odor;Food -- Sensory evaluation;Flavor

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