Volatile Compounds Formation in Specialty Beverages
- Available for pre-order. Item will ship after December 23, 2021
Beverages are a convenient and versatile product that may either serve to fulfill consumers’ needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds contained inside them. Volatile Compounds Formation in Specialty Beverages contains remarkable information about volatile compounds of specialty beverages, addressing aspects involved from production processes to biochemical pathways.
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
- Provides information on the contribution of each class of volatile compounds to the beverages’ aroma
- Describes the biochemical pathways involved in the volatile compounds generation
- Covers both traditional and exotic, fermented, and distilled beverages
- Shows how the production process affects the volatile compounds formation
Organized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaça and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages.
Table of Contents
Chapter 1: Introduction to Fermented and Distilled Beverages
Felipe Richter Reis, Caroline Mongruel Eleutério dos Santos
Section I - Distilled Beverages
Chapter 2: Volatile Compounds Formation in Cachaça
Maria das Graças Cardoso, Ana Maria de Resende Machado, Alex Rodrigues Silva Caetano, Gabriela Aguiar Campolina, David Lee Nelson
Chapter 3: Volatile Compounds Formation in Tequila
Mirna Estarrón-Espinosa, Sandra Teresita Martín del Campo
Chapter 4: Volatile Compounds Formation in Whisky
Section II - Fermented Beverages
Chapter 5: Volatile Compounds Formation in Sparkling Wine
Juliane Elisa Welke, Bruna Dachery, Lucas Dal Magro, Karolina Cardoso Hernandes
Cláudia Alcaraz Zini
Chapter 6: Volatile Compounds Formation in Cider
Aline Alberti, Alessandro Nogueira
Chapter 7: Volatile Compounds Formation in Kefir
Maria Gabriela Cruz Pedrozo Miguel, Angelica Cristina de Souza, Débora Mara de Jesus Cassimiro, Disney Ribeiro Dias, Rosane Freitas Schwan
Chapter 8: Volatile Compounds Formation in Kombucha
Jasmina Vitas, Radomir Malbaša, Stefan Vukmanović
Chapter 9: Volatile Compounds Formation in Dark Tea
Zisheng Han, Liang Zhang
Felipe R. Reis is professor at the Federal Institute of Paraná, campus Colombo. He earned his B.Sc. in Food Engineering from Federal University of Santa Catarina, Brazil, his M.Sc. in Food Technology from Federal University of Paraná, Brazil and his D.Sc. in Food Engineering from the same institution. He has published three books on food science by a world-class publisher and is continuously publishing scientific material in this field.
Caroline M. E. Santos is professor at the Federal Institute of Paraná, campus Colombo. She earned her B.Sc. in Food Engineering and her M.Sc. in Food Science and technology from State University of Ponta Grossa, Brazil, and her D.Sc. in Food Engineering from Federal University of Paraná, Brazil. The theme of her D.Sc. thesis was "Influence of amino acids on the formation of volatile compounds in Cider". Besides teaching, she advises students of the Food Technician Course in their curricular projects and conducts practical research and extension projects in the field of Food Science and Technology.