Flavor Chemistry and Technology: 2nd Edition (Hardback) book cover

Flavor Chemistry and Technology

2nd Edition

By Gary Reineccius

CRC Press

520 pages | 122 B/W Illus.

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Hardback: 9781566769334
pub: 2005-07-11
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pub: 2005-07-11
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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


    Subject Categories

    BISAC Subject Codes/Headings: