Food Flavors Chemical Sensory and Technological Properties

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Product details:

• ISBN 10: 1040056008
• ISBN 13: 9781040056004 
• Author: Henryk Jelen 

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu

Table contents:

Chapter 1: Specificity of Food Odorants
Chapter 2: Important Tastants and New Developments
Chapter 3: Smell, Taste, and Flavor
Chapter 4: Lipid-Derived Flavor Compounds
Chapter 5: Saccharides-Derived Flavor Compounds
Chapter 6: Flavors from Amino Acids
Chapter 7: Binding and Release of Flavor Compounds
Chapter 8: Flavor Suppression and Enhancement
Chapter 9: Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings
Chapter 10: Essential Oils and Spices
Chapter 11: Functional (Nonflavor) Properties of Flavor Compounds
Chapter 12: Flavors from Cheeses
Chapter 13: Red Meat Flavor
Chapter 14: Flavor of Wine
Chapter 15: Flavor of Bread and Bakery Products
Chapter 16: Food Taints and Off-Flavors
Chapter 17: Volatile Compounds in Food Authenticity and Traceability Testing
Chapter 18: Mapping the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach
Chapter 19: Methods for Sensory Analysis
Chapter 20: Machine Olfaction: A Devices Approach to Measurement of Food Aroma

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