Introduction to Aroma Research

Language: English

Published by Springer, 2011

9401071357 / 9789401071352

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Druck auf Anfrage Neuware - Printed after ordering - 1. Research in the flavour field ¿ present situation and trends.- 1.1. Human perception of odour and taste.- 1.2. Attributes contributing to flavour sensation.- 1.3. Terminology.- 1.3.1. Main terms.- 1.3.2. Off-flavour.- 1.3.3. Flavour potentiation and modification.- 1.4. Aroma and flavour: the consumer¿s point of view.- 1.5. Development of aroma research.- 1.5.1. Historical and modern aspects.- 1.5.2. Problems and perspectives in food flavouring.- 2. Aroma analysis.- 2.1. Sensory analysis.- 2.1.1. Sensory testing and evaluation methods.- 2.1.2. Sensory versus instrumental analysis.- 2.2. Chromatographic analysis.- 2.2.1. Development of chromatographic techniques.- 2.2.2. Isolation and concentration procedures.- 2.2.3. Thin layer chromatography.- 2.2.4. Gas chromatography.- 2.3. Spectrometric identification.- 2.4. Food aroma components.- 2.4.1. Occurrence in food and beverages.- 2.4.2. Aroma efficacy and threshold value.- 2.4.3. Weighting problems.- 2.5. Relationship between sensory and instrumental data.- 3. General problems in aroma research.- 3.1. Chemistry and biochemistry of aroma formation.- 3.2. Interrelation between practical aroma problems.- 3.3. Nutritional aspects of food flavour.- 4. Future aspects.- 5. Time table about the history of production, processing and consumption of aroma-rich foods and flavourings.- Literature.- Bibliography of actual literature to the topic.- Author index. …

Seller Inventory # 9789401071352

Title
Introduction to Aroma Research
Author
Manfred Rothe
Publisher
Springer
Publication year
2011
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
9401071357
ISBN 13
9789401071352
Item weight
276 grams
Dimensions
244x170x9 mm

AHA-BUCH GmbH

Einbeck, Germany

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