Process and Reaction Flavors: Recent Developments (ACS Symposium Series)

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Much progress in the understanding and utilization of process flavors was made due to (1) advances in chromatographic separation and computer-related technology, (2) relentless investigation of a wide range of flavour precursors, (3) regulation that met consumer safety concerns , and (4) industry demand for better, complex and authentic products. The flavour industry is by far the largets user of knowledge from process and reaction flavour studies and had grown from approximately 2 billion 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of suagrs, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavour compounds encountered in processed flavouring, flavours and foods. This book is organized to shed some light on the current state of science in process and reaction flavours, and to report significant findings.


The book provides a comprehensive overview of Process and Reaction flavors: Maillard reactions and its related degradation pathways of sugars, fats and proteins have become a convenient cost effective way of producing complex flavors. It gives a comprehensive overview of flavors generated thermally. The book then discuses the safety, legal and regulatory aspects followed by an introduction to Kosher and Halal issues.




1. Process and Reaction Flavors: An Overview, Mathias K. Sucan and Deepthi K. Weersinge
2. The Safety Assessment of Process Flavors, John B. Hallagan
3. Regulating Process Flavor, Kimberly Janiec and Charles H. Manley
4. An Introduction to Kosher and Halal Issues in Process and Reaction Flavors, Edith Cullen-Innis
5. Precursors for Dry-Cured Ham Flavor, Ana I. Carrapiso and M. Rosa Carrapiso
6. Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran, Arporn Jarunrattanasri, Keith R. Caldwallader and Chockchai Theerakilkait
7. Reaction Flavors: The Next Generation, Brian Byrne
8. Formation of Flavor Compounds by the Reactions of Carbonyls and Ammonium Sulfide under Low Temperature, Junwu (Eric) Xi and Chi-Tang Ho
9. Amadori Compounds of Cysteine and Their Role in the Development of Meat Flavor, Kris B. de Roos, Kees Wolswinkel, and Gerben Sipma
10. Cystine and Cysteine: Now Available via Vegetarian Fermentation, Christoph Winterhalter
11. Influence of High Hydorstatic Pressure on Aroma Compound Formation in Thermally Processed Proline-Glucose Mixtures, Peter Schieberle, Thomas Hofmann, and Frank Deters
12. Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems, Cathy Davies
13. Role of Phosphate and Carboxlate Ions in Maillard Browning, George P. Rizzi
14. Synthesis and Sensorial Description of New Sulfur-Containing Odorants, F. Robert, H. Simian, J. Heritier, J. Quiquerez, and I. Blank
15. On-Line Monitoring of the Maillard Reaction Using a Film Reactor Coupled to Ion Trap Mass Spectrometry, G.A. Channell and A.J. Taylor
16. Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties, C. Salles, E. Engel, S. Nicklaus, A.J. Taylor, and J.L. Le Quere
17. Nature, Cause, and Control of Irradiation-Induced Off-Odor in Ready-to-Eat Meat Products, Xeutong Fan

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