Flavour Development, Analysis and Perception in Food and Beverages. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

• List of contributors
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Introduction
• Part One: Characterisation and analysis of aroma compounds
  • 1. Introduction to aroma compounds in foods
    • Abstract
    • 1.1 Introduction to aroma
    • 1.2 Sensomics and some definitions
    • 1.3 Structure, aroma and occurrence of compounds containing carbon, hydrogen and oxygen
    • 1.4 Structure, aroma and occurrence of oxygen heterocycles and phenols
    • 1.5 Structure, aroma and occurrence of nitrogen compounds
    • 1.6 Structure, aroma and occurrence of sulfur compounds
    • 1.7 The future of flavour research
    • 1.8 Further reading
  • 2. Extraction techniques for analysis of aroma compounds
    • Abstract
    • 2.1 Introduction
    • 2.2 Choosing an appropriate method for aroma extraction
    • 2.3 Good practice
    • 2.4 Headspace SPME
    • 2.5 Solvent-assisted flavour evaporation
    • 2.6 Solid-phase extraction
    • 2.7 The future of aroma extraction
  • 3. Aroma extract analysis
    • Abstract
    • 3.1 Introduction
    • 3.2 Gas chromatography and mass spectrometry
    • 3.3 Quantification
    • 3.4 Gas chromatography-olfactometry
    • 3.5 Future trends in GC-MS
  • 4. Analysis of taints and off-flavours
    • Abstract
    • 4.1 Introduction
    • 4.2 The origins of taints and off-flavours in food
    • 4.3 Consumer perception and sensory evaluation
    • 4.4 Methods of analysis
    • 4.5 Examples of taints and the methods employed
    • 4.6 Future trends
  • 5. Chemical sensors
    • Abstract
    • 5.1 Introduction
    • 5.2 Beverage industry
    • 5.3 Perspectives for application of chemical sensors in the food and beverage industries
    • 5.4 Summary and conclusions
  • 6. Aroma release
    • Abstract
    • 6.1 Introduction
    • 6.2 Physicochemical properties of aroma compounds
    • 6.3 Equilibrium partitioning of flavour compounds
    • 6.4 Non-equilibrium partitioning of aroma compounds
    • 6.5 Aroma release during oral processing
    • 6.6 Future trends
    • 6.7 Sources of further information
• Part Two: Generation of aroma
  • 7. Biogenesis of aroma compounds: flavour formation in fruits and vegetables
    • Abstract
    • 7.1 Introduction
    • 7.2 Biosynthesis of aroma compounds general aspects
    • 7.3 Maturation and ripening processes
    • 7.4 Formation pathways for flavour compounds
    • 7.5 Conclusions
  • 8. Thermal generation or aroma
    • Abstract
    • 8.1 Introduction
    • 8.2 The Maillard reaction
    • 8.3 Lipid oxidation
    • 8.4 Other reactions
    • 8.5 Process flavours
    • 8.6 Summary and future work
  • 9. The role of sulfur chemistry in thermal generation of aroma
    • Abstract
    • 9.1 Introduction
    • 9.2 The Maillard reaction
    • 9.3 The Strecker degradation
    • 9.4 Thiamine degradation
    • 9.5 Allium species
    • 9.6 Roasted sesame seeds
    • 9.7 Conclusion
  • 10. Predicting aroma formation with kinetic models
    • Abstract
    • 10.1 Introduction
    • 10.2 Maillard reaction
    • 10.3 Kinetics and modelling
    • 10.4 Multiresponse modelling
    • 10.5 Some model studies on the Maillard reaction
    • 10.6 Kinetics and modelling of flavour compounds
    • 10.7 Future trends
  • 11. Approaches to production of natural flavours
    • Abstract
    • 11.1 Introduction
    • 11.2 Classical fermentation from a sugar source
    • 11.3 Microbial conversion of a natural precursor molecule
    • 11.4 Enzymatic conversion of a natural precursor molecule using a plant homogenate
    • 11.5 Fermentation from a sugar source using GMO
    • 11.6 Conclusion
  • 12. Managing flavour changes during storage
    • Abstract
    • 12.1 Introduction
    • 12.2 Lipid oxidation mechanism
    • 12.3 Impact of lipid oxidation on flavour
    • 12.4 Analysis of lipid oxidation
    • 12.5 Prevention of lipid oxidation
    • 12.6 Novel approaches for the prevention of oxidation
    • 12.7 Future trends
    • 12.8 Further reading
• Part Three: Perception of flavour
  • 13. Interaction of aroma compounds with food matrices
    • Abstract
    • 13.1 Introduction
    • 13.2 Thermodynamic and kinetic properties of aroma compounds
    • 13.3 Physico-chemical interactions in simple systems
    • 13.4 Physico-chemical interactions in multiphasic systems
    • 13.5 Incidence of aroma-matrix interactions on aroma release and perception in cheeses
    • 13.6 Conclusion and future trends
    • 13.7 Sources of further information
  • 14. Taste receptors
    • Abstract
    • 14.1 Introduction
    • 14.2 Tastants
    • 14.3 Taste receptors: G protein-coupled receptors
    • 14.4 Taste receptors: ion channels
    • 14.5 Taste modulators
    • 14.6 Conclusion and future trends
  • 15. Umami compounds and taste enhancers
    • Abstract
    • 15.1 The molecular basis of umami taste perception
    • 15.2 Umami taste perception at the receptor level
    • 15.3 Identification of taste-active and taste-modulating compounds
    • 15.4 Molecular features of umami compounds and taste enhancers
    • 15.5 Natural occurrence of umami compounds and taste enhancers
    • 15.6 Summary and outlook: recent advances and trends in umami research
  • 16. Techniques in sensory analysis of flavour
    • Abstract
    • 16.1 Introduction to the fundamental types of sensory evaluation
    • 16.2 Analytical versus synthetic measurement
    • 16.3 Deciding on a sensory protocol
    • 16.4 Analytical sensory techniques and their relevance to flavour evaluation
    • 16.5 Individual differences in flavour perception
    • 16.6 Conclusion
  • 17. Consumer perceptions of food and beverage flavour
    • Abstract
    • 17.1 Introduction
    • 17.2 Multisensory integration and flavour perception
    • 17.3 Consumer preferences
    • 17.4 Individual differences in perception
    • 17.5 Consumer-oriented methods
    • 17.6 Conclusion
  • 18. Physiological impacts of odour compounds
    • Abstract
    • Acknowledgement
    • 18.1 Introduction
    • 18.2 Immediate processes and effects
    • 18.3 Post-inhalation and post-ingestion processes
    • 18.4 Conclusions
• Index

Authors