1st Edition

Food Flavors Chemical, Sensory and Technological Properties

Edited By Henryk Jelen Copyright 2012
    504 Pages 121 B/W Illustrations
    by CRC Press

    504 Pages 121 B/W Illustrations
    by CRC Press

    Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas.

    Topics discussed include:

    • The nature of food odorants and tastants and the way they are perceived by the human olfactory system
    • Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli
    • The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates)
    • Technological issues related to flavor compounds
    • Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods
    • Safety and regulatory aspects of flavorings used in foods
    • Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products
    • Food taints and off-flavors
    • Analytical approaches to characterize food flavors

    The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.


    Specificity of Food Odorants; Henryk H. Jeleń
    Important Tastants and New Developments; Jakob Ley, Katharina Reichelt, Katja Obst, Gerhard Krammer, and Karl-Heinz Engel
    Smell, Taste, and Flavor; Han-Seok Seo and Thomas Hummel
    Lipid-Derived Flavor Compounds; Henryk Jeleń and Envin Wąsowicz
    Saccharides-Derived Flavor Compounds; Matgorzata Majcher
    Flavors from Amino Acids; H.-E. Spinnler
    Binding and Release of Flavor Compounds; Elisabeth Guichard
    Flavor Suppression and Enhancement; Jakob Ley, Katharina Reichelt, and Gerhard Krammer
    Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings; Manfred Lutzow
    Essential Oils and Spices; Danuta Kalemba and Anna Wajs
    Functional (Non-Flavor) Properties of Flavor Compounds; Alfreda Wei and Takayuki Shibamoto
    Flavors from Cheeses; H.-E. Spinnler
    Red Meat Flavor; Jennie M. Hodgen and Chris R. Calkins
    Flavor of Wine; Vicente Ferreira and Felipe San Juan
    Flavor of Bread and Bakery Products; Salim-ur-Rehman and Javaid Aziz Awan
    Food Taints and Off-Flavors; Kathy Ridgeway
    Volatile Compounds in Food Authenticity and Traceability Testing; Tomas Cajka and Jana Hajslova
    Mapping the Combinatorial Code of Food Flavors by Means of
    Molecular Sensory Science Approach; Peter Schieberle and Thomas Hofmann
    Methods for Sensory Analysis; Renata Zawirska-Wojtasiak
    Machine Olfaction: A Devices Approach to Measurement of Food Aroma; Corrado Di Natale


    Henryk Jelen