Flavor Chemistry and Technology, Second Edition by Gary Reineccius

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Special Indian Reprint

Indian Reprint (c) 2016,   July 11, 2005 by CRC Press
Reference - 520 Pages - 122 B/W Illustrations



  • Provides comprehensive, coherent coverage of topics ranging from flavor chemistry to industry applications and legislation to quality control
  • Presents principles of flavor chemistry followed by industry practice and specific applications, making it one of the few books to cover both
  • Discusses complex, real world industry issues such as flavor creation, changes in flavor, and flavor production
  • Summary

    A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:

  • Flavor and the Information Age
  • Food/Flavor interactions
  • Flavoring materials and flavor potentiators
  • Changes to food flavors during processing
  • Off-Flavors in foods
  • Performance of flavors during processing and storage
  • Applications of flavorings in processing

    One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.

    Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.

    Table of Contents

    An Overview of Flavor Perception
    Flavor and the Information Age
    Flavor Analysis
    Flavor Formation in Fruits and Vegetables
    Changes in Food Flavor Due to Processing
    Flavor Release from Foods
    Off-Flavors and Taints in Foods

    Flavoring Materials
    Flavoring Materials Made by Processing
    Artificial Flavoring Materials
    Flavor Potentiators
    Flavorists and Flavor Creation
    Flavor Production
    Flavor Applications
    Flavor Legislation and Religious Dietary Rules
    Quality Control


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