Flavour Science : Recent Advances and Trends

Pages: 662
Dimensions: 240 X 165

* Efficiently summarises the current front line research within food flavor

* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide



Table of Contents :

Flavour Science, 1st Edition

Chapter. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Chapter. 2: Genomics and Biotechnology
Chapter. 3: Flavours Generated by Enzymes and Biological Systems
Chapter. 4: Key Aroma and Taste Components
Chapter. 5: Flavour Changes in Food Production and Storage
Chapter. 6: Flavrous Generated by Thermal Processes
Chapter. 7: Retention and Release
Chapter. 8: Sensory-Instrumental Relationships
Chapter. 9: Advanced Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences