Volatile Compounds Formation in Specialty Beverages  book cover
1st Edition

Volatile Compounds Formation in Specialty Beverages

ISBN 9780367631901
Published March 9, 2022 by CRC Press
250 Pages 43 B/W Illustrations

FREE Standard Shipping
SAVE $40.00
was $200.00
USD $160.00

Prices & shipping based on shipping country


Book Description

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.

Key Features:

  • 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

Preface 1      ix
Preface 2      xiii
Editors          xv
List of Contributors      xvii

1 Introduction to Fermented and Distilled Beverages 1

Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos

Section I Distilled Beverages

2 Volatile Compounds Formation in Cachaça 15

Maria das Graças Cardoso, Ana Maria de Resende Machado,

Alex Rodrigues Silva Caetano, Gabriela Aguiar Campolina,

and David Lee Nelson

3 Volatile Compounds Formation in Tequila 33

Mirna Estarrón-Espinosa and Sandra Teresita Martín del Campo

4 Volatile Compounds Formation in Whisky 79

Barry Harrison

Section II Fermented Beverages

5 Volatile Compounds Formation in Sparkling Wine 109

Juliane Elisa Welke, Bruna Dachery, Lucas Dal Magro, Karolina

Cardoso Hernandes, and Cláudia Alcaraz Zini

6 Volatile Compounds Formation in Cider 143

Aline Alberti and Alessandro Nogueira

7 Volatile Compounds Formation in Kefir 163

Maria Gabriela da Cruz Pedrozo Miguel, Angélica Cristina de

Souza, Débora Mara de Jesus Cassimiro, Disney Ribeiro Dias,

and Rosane Freitas Schwan

8 Volatile Compounds Formation in Kombucha 185

Jasmina Vitas, Radomir Malbaša, and Stefan Vukmanović

9 Volatile Compounds Formation in Dark Tea 209

Zisheng Han and Liang Zhang

Index 221

View More



Felipe Richter Reis is Professor at the Federal Institute of Parana, campus Colombo and is also professor at the Graduate Program in Food Engineering, Federal University of Parana. He earned his BSc in Food Engineering from the Federal University of Santa Catarina, Brazil, his MSc in Food Technology from the Federal University of Parana, Brazil, and his DSc in Food Engineering from the same institution. He has published three books on food science by a worldclass publisher and is continuously publishing scientific material in this field.

Caroline Mongruel Eleutério dos Santos is Professor at the Federal Institute of Parana, campus Colombo. She earned her BSc in Food Engineering and her MSc in Food Science and Technology from the State University of Ponta Grossa, Brazil, and her DSc in Food Engineering from the Federal University of Parana, Brazil. The theme of her DSc 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.