Flavour in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

A. Voilley

Hardcover

ISBN 10: 1855739607 ISBN 13: 9781855739604

Publisher: Woodhead Publishing Ltd, 2006

Synopsis

The flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international team of contributors, this important collection summarises the wealth of recent research on how flavour develops in food and is then perceived by the consumer. The first part of the book reviews ways of measuring flavour. Part two looks at the ways flavour is retained and released in food. It considers the way flavour is retained in particular food matrices, how flavour is released during the process of eating, and the range of influences governing how flavour is perceived by the consumer. Flavour in food guides the reader through a complex subject and provides the essential foundation in both understanding and controlling food flavour.

Key Features: understand how flavour is detected and measured; analyses key research in the retention and release of flavour compounds; examines how humans experience flavour release.

Contents: Part 1 Characterisation of aroma compounds: The human perception of taste compounds; Processing information about flavour; Sensory analysis of food flavour; Choosing the correct analytical technique in aroma analysis; Matching sensory and instrumental data. Part 2 Flavour retention and release from the food matrix: Flavour retention and release from the food matrix: an overview; Lipid-flavour interactions; Emulsion-flavour interactions; Protein-flavour interactions; Carbohydrate-flavour interactions; Modelling aroma interactions in food matrices; Flavour release from liquid food products. Part 3 Influences on flavour perception: The processing of flavour release; Genetic influences on taste; Texture-aroma interactions; Odour-taste interactions in flavour perception; The learning of human flavour preferences; The development of flavour perception from infancy to adulthood.

About this title

About the Author

Professor Andree Voilley is a professor at Universite de Bourgogne. Patrick Etievant works at INRA, France.

From the Back Cover

The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.

Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products.

The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.

Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It will be a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.

Edition details

• Publisher: Woodhead Publishing Ltd
• Publication date: 2006
• Language: English
• ISBN 10: 1855739607
• ISBN 13: 9781855739604
• Binding: Hardcover
• Number of pages: 320
• Editor: A. Voilley, P. Etievant