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

Food Flavors
Chemical, Sensory and Technological Properties

Edited By

Henryk Jelen

ISBN 9781138034976
Published October 12, 2016 by CRC Press
504 Pages 121 B/W Illustrations

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Book Description

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

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