Flavour development, analysis and perception in food and beverages:
Gespeichert in:
| Weitere beteiligte Personen: | |
|---|---|
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
Amsterdam [u.a.]
Woodhead Publ.
2015
|
| Schriftenreihe: | Woodhead Publishing in food science, technology and nutrition
273 |
| Schlagwörter: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027356831&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Umfang: | XXX, 417 S. graph. Darst. |
| ISBN: | 9781782421030 |
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Datensatz im Suchindex
| DE-BY-TUM_call_number | 1002 CHE 513f 2015 A 103 |
|---|---|
| DE-BY-TUM_katkey | 2004762 |
| DE-BY-TUM_location | 10 |
| DE-BY-TUM_media_number | 040008187699 |
| _version_ | 1821933835453988864 |
| adam_text | Titel: Flavour development, analysis and perception in food and beverages
Autor: Parker, Jane K
Jahr: 2015
Contents
List of contributors xi
Woodhead Publishing Series in Food Science, Technology and Nutrition xiii
Introduction xxvii
Part One Characterisation and analysis of aroma
compounds 1
1 Introduction to aroma compounds in foods 3
J.K. Parker
1.1 Introduction to aroma 3
1.2 Sensomics and some definitions 3
1.3 Structure, aroma and occurrence of compounds containing carbon,
hydrogen and oxygen 6
1.4 Structure, aroma and occurrence of oxygen
heterocycles and phenols 13
1.5 Structure, aroma and occurrence of nitrogen compounds 16
1.6 Structure, aroma and occurrence of sulfur compounds 18
1.7 The future of flavour research 22
1.8 Further reading 22
References 23
2 Extraction techniques for analysis of aroma
compounds 31
J.S. Elmore
2.1 Introduction 31
2.2 Choosing an appropriate method for aroma extraction 32
2.3 Good practice 33
2.4 Headspace SPME 34
2.5 Solvent-assisted flavour evaporation 37
2.6 Solid-phase extraction 39
2.7 The future of aroma extraction 42
References 43
3 Aroma extract analysis 47
J.S. Elmore
3.1 Introduction 47
3.2 Gas chromatography and mass spectrometry 47
vi
Contents
3.3 Quantification 56
3.4 Gas chromatography-olfactometry 57
3.5 Future trends in GC-MS 59
References 59
4 Analysis of taints and off-flavours 63
K. Ridgway
4.1 Introduction 63
4.2 The origins of taints and off-flavours in food 63
4.3 Consumer perception and sensory evaluation 65
4.4 Methods of analysis 65
4.5 Examples of taints and the methods employed 71
4.6 Future trends 78
References 79
5 Chemical sensors 83
B. Wyszynski, T. Nakamoto
5.1 Introduction 83
5.2 Beverage industry 96
5.3 Perspectives for application of chemical sensors in the
food and beverage industries 99
5.4 Summary and conclusions 100
References 100
6 Aroma release 105
I.D. Fisk
6.1 Introduction 105
6.2 Physicochemical properties of aroma compounds 106
6.3 Equilibrium partitioning of flavour compounds 110
6.4 Non-equilibrium partitioning of aroma compounds 111
6.5 Aroma release during oral processing 114
6.6 Future trends 117
6.7 Sources of further information 119
References 119
Part Two Generation of aroma 125
7 Biogenesis of aroma compounds: flavour formation in
fruits and vegetables 127
B. Siegmund
7.1 Introduction 127
7.2 Biosynthesis of aroma compounds - general aspects 128
7.3 Maturation and ripening processes 131
7.4 Formation pathways for flavour compounds 134
7.5 Conclusions 143
References 144
Contents
vii
8 Thermal generation or aroma 151
J.K. Parker
8.1 Introduction 151
8.2 The Maillard reaction 152
8.3 Lipid oxidation 173
8.4 Other reactions 175
8.5 Process flavours 177
8.6 Summary and future work 181
References 181
9 The role of sulfur chemistry in thermal generation
of aroma 187
C. Cerny
9.1 Introduction 187
9.2 The Maillard reaction 188
9.3 The Strecker degradation 200
9.4 Thiamine degradation 201
9.5 Allium species 203
9.6 Roasted sesame seeds 205
9.7 Conclusion 206
References 206
10 Predicting aroma formation with kinetic models 211
D.P. Balagiannis
10.1 Introduction 211
10.2 Maillard reaction 212
10.3 Kinetics and modelling 216
10.4 Multiresponse modelling 217
10.5 Some model studies on the Maillard reaction 223
10.6 Kinetics and modelling of flavour compounds 224
10.7 Future trends 228
References 229
11 Approaches to production of natural flavours 235
P. Van der Schaft
11.1 Introduction 235
11.2 Classical fermentation from a sugar source 238
11.3 Microbial conversion of a natural precursor molecule 240
11.4 Enzymatic conversion of a natural precursor molecule
using a plant homogenate 244
11.5 Fermentation from a sugar source using GMO 246
11.6 Conclusion 247
References 247
12 Managing flavour changes during storage 249
F.J.H.M. Jansen
12.1 Introduction 249
vili
Contents
12.2 Lipid oxidation mechanism 249
12.3 Impact of lipid oxidation on flavour 254
12.4 Analysis of lipid oxidation 256
12.5 Prevention of lipid oxidation 259
12.6 Novel approaches for the prevention of oxidation 265
12.7 Future trends 267
12.8 Further reading 268
References 268
Part Three Perception of flavour 271
13 Interaction of aroma compounds with food matrices 273
E. Guichard
13.1 Introduction 273
13.2 Thermodynamic and kinetic properties of aroma compounds 273
13.3 Physico-chemical interactions in simple systems 274
13.4 Physico-chemical interactions in multiphasic systems 282
13.5 Incidence of aroma-matrix interactions on aroma release and
perception in cheeses 285
13.6 Conclusion and future trends 288
13.7 Sources of further information 288
References 289
14 Taste receptors 297
M. Behrens, W. Meyerhof
14.1 Introduction 297
14.2 Tastants 297
14.3 Taste receptors: G protein-coupled receptors 307
14.4 Taste receptors: ion channels 315
14.5 Taste modulators 316
14.6 Conclusion and future trends 319
References 320
15 Umami compounds and taste enhancers 331
B. Suess, D. Festring, T. Hofmann
15.1 The molecular basis of umami taste perception 331
15.2 Umami taste perception at the receptor level 332
15.3 Identification of taste-active and taste-modulating compounds 333
15.4 Molecular features of umami compounds and taste enhancers 336
15.5 Natural occurrence of umami compounds and taste enhancers 342
15.6 Summary and outlook: recent advances and trends
in umami research 344
References 345
Contents ix
16 Techniques in sensory analysis of flavour 353
L. Methven
16.1 Introduction to the fundamental types of sensory evaluation 353
16.2 Analytical versus synthetic measurement 353
16.3 Deciding on a sensory protocol 354
16.4 Analytical sensory techniques and their relevance to
flavour evaluation 355
16.5 Individual differences in flavour perception 363
16.6 Conclusion 365
References 365
17 Consumer perceptions of food and beverage flavour 369
J. Prescott, E. Monteleone
17.1 Introduction 369
17.2 Multisensory integration and flavour perception 370
17.3 Consumer preferences 372
17.4 Individual differences in perception 372
17.5 Consumer-oriented methods 375
17.6 Conclusion 381
References 382
18 Physiological impacts of odour compounds 387
A. Buettner, M. Wagenstaller, J. Beauchamp
18.1 Introduction 387
18.2 Immediate processes and effects 387
18.3 Post-inhalation and post-ingestion processes 391
18.4 Conclusions 400
Acknowledgement 400
References 400
Index
409
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| spellingShingle | Flavour development, analysis and perception in food and beverages Woodhead Publishing in food science, technology and nutrition Chemische Analyse (DE-588)4009840-0 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd Lebensmittel (DE-588)4034870-2 gnd Getränk (DE-588)4020783-3 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
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| title | Flavour development, analysis and perception in food and beverages |
| title_auth | Flavour development, analysis and perception in food and beverages |
| title_exact_search | Flavour development, analysis and perception in food and beverages |
| title_full | Flavour development, analysis and perception in food and beverages ed. by J. K. Parker [...] |
| title_fullStr | Flavour development, analysis and perception in food and beverages ed. by J. K. Parker [...] |
| title_full_unstemmed | Flavour development, analysis and perception in food and beverages ed. by J. K. Parker [...] |
| title_short | Flavour development, analysis and perception in food and beverages |
| title_sort | flavour development analysis and perception in food and beverages |
| topic | Chemische Analyse (DE-588)4009840-0 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd Lebensmittel (DE-588)4034870-2 gnd Getränk (DE-588)4020783-3 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
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| Exemplar 1 | Ausleihbar Am Standort |