Food Flavors: Chemical, Sensory and Technological Properties, 1st Edition (Paperback) book cover

Food Flavors

Chemical, Sensory and Technological Properties, 1st Edition

Edited by Henryk Jelen

CRC Press

504 pages | 121 B/W Illus.

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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.


Table of Contents

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


About the Series

Chemical & Functional Properties of Food Components

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