Flavours and Off-flavours (Developments in Food Science) - Hardcover

Hardcover

ISBN 10: 0444882464 ISBN 13: 9780444882462

Publisher: Elsevier Science Ltd, 1990

Synopsis

The book comprises 77 lectures presented at the Sixth International Flavor Conference in the now well-established series of meetings organized by Dr. Charalambous. The work deals with all aspects of flavor science and technology. In particular, it focuses on the off flavors arising in various foodstuffs - either naturally or because of processing, packaging, transportation and storage. (Limitation of space allows only a selection of papers to be mentioned). Contents: Foreign and undesirable flavours in wine. (A. Rapp, P.J. Pretorius). Pinot Noir Aroma: A sensory/gas chromatographic approach. (M.R. McDaniel et al.). Determination of catechins and procyanidins in red wine. (E. Revilla et al.). Sensory and stability properties of added methoxypyrazines to model and authentic wines. (J.A. Maga). Carotenoids in grapes. (J. Marais et al.). Aroma profiling of distilled spirits using vacuum fractional distillation with specific phase ratio capillary GC analysis and selective detection. (K. MacNamara et al.). Research on compounds responsible for cork taint in cognacs. (R. Cantagrel, J.P. Vidal). Principles of preparation and chemical composition of commercial oak wood extracts. (J.-L.

About this edition

• Publisher: Elsevier Science Ltd
• Publication date: 1990
• ISBN 10: 0444882464
• ISBN 13: 9780444882462
• Binding: Hardcover
• Number of pages: 1066
• Editor: Charalambous George