Food flavour technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Sheffield [u.a.]
Sheffield Acad. Pr. [u.a.]
2002
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Sheffield food technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 302 S. graph. Darst. |
| ISBN: | 1841272248 0849397839 |
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| 650 | 4 | |a Aromatisants | |
| 650 | 4 | |a Saveur | |
| 650 | 7 | |a Tecnologia de alimentos |2 larpcal | |
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Datensatz im Suchindex
| _version_ | 1804129137987682304 |
|---|---|
| adam_text | Titel: Food flavour technology
Autor: Taylor, Andrew J.
Jahr: 2002
Contents
1 Creating and formulating flavours 1
JOHN WRIGHT
1.1 Introduction 1
1.1.1 A little history 1
1.2 Interpreting analyses 2
1.3 Flavour characteristics 3
1.3.1 Primary characters 3
1.3.2 Secondary characteristics .S
1.3.3 Taste effects 6
1.3.4 Complexity 7
1.3.5 Flavour balance 7
1.3.6 Unfinished work 8
1.4 Applications 9
1.4.1 Ingredient factors 9
1.4.2 Processing factors 1]
1.4.3 Storage factors 1 ]
1.4.4 Consumption factors 12
1.5 Flavour Forms 12
1.5.1 Water-soluble liquid flavours 12
1.5.2 Clear water-soluble liquid flavours 14
1.5.3 Oil-soluble liquid flavours 14
1.5.4 Emulsion-based flavours 15
1.5.5 Dispersed flavours (5
1.5.6 Spray-dried flavours 15
1.6 Production issues 17
1.7 Regulator) affairs 18
1.8 A typical flavour 18
1.9 Commercial considerations 21
1.9.1 International tastes 21
1.9.2 Abstract flavours 23
1.9.3 Matching 24
1.9.4 Customers 25
1.10 Summary 26
2 The basic chemistry and process conditions underpinning
reaction flavour production 27
JOSEF KERLER and CHRIS WINKEL
2.1 Introduction 27
2.2 General aspects of the Maillard reaction 27
2.2.1 Intermediates as flavour precursors 28
2.2.2 Carbohydrate fragmentation 33
CONTENTS
2.2.3 Strecker degradation 35
2.3 Important aroma compounds derived from Maillard reaction in food
and process flavours 37
2.3.1 Character impact compounds of thermally treated foods 37
2.3.2 Character impact compounds of process flavours 41
2.4 Preparation of process flavours 44
2.4.1 General aspects 44
2.4.2 Factors influencing flavour formation 45
2.4.3 Savoury process flavours 48
2.4.4 Sweet process flavours 51
2.5 Outlook 51
References 52
Biotechnological flavour generation 60
RALF G. BERGER, ULRICH KRINGS and HOLGER ZORN
3.1 Introduction 60
3.2 Natural flavours: market situation and driving forces 60
3.3 Advantages of biocatalysis 61
3.4 Microorganisms 62
3.4.1 Biotransformation and bioconversion of monoterpenes 62
3.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes 66
3.4.3 Generation of oxygen heterocycles 67
3.4.4 Generation of vanillin, benzaldehyde and benzoic compounds 69
3.4.5 Generation of miscellaneous compounds 72
3.5 Enzyme Technology 73
3.5.1 Liberation of volatiles from bound precursors 74
3.5.2 Biotransformations 75
3.5.3 Kinetic resolution of racemates 76
3.6 Plant catalysts 77
3.6.1 Plant cell, tissue and organ cultures 77
3.6.2 Callus and suspension cultures 78
3.6.3 Organ cultures 79
3.6.4 Plant cell biotransformations 80
3.7 Flavours through genetic engineering 82
3.7.1 Genetically modified microorganisms 82
3.7.2 Isolated enzymes from genetically modified microorganisms 83
3.7.3 Plant rDNA techniques 84
3.8 Advances in bioprocessing 87
3.8.1 Process developments in microbial and enzyme systems 88
3.8.2 Process developments of plant catalysts 89
3.9 Conclusion 91
References 91
Plant-derived natural sources of flavours 105
PETER S. J. CHEETHAM
4.1 introduction 105
4.2 Properties of flavour molecules 105
4.2.1 Flavour perception 106
4.2.2 Differences in sensory character and intensity between isomers 113
CONTENTS xi
4.2.3 Extraction of flavours from plant material 114
4.2.4 Commercial, economic and safety aspects 119
4.3 Dairy flavours )20
4.3.1 Background 120
4.3.2 Cream and butter 121
4.3.3 Cheese 122
4.4 Fermented products 125
4.4.1 Hydrolysed vegetable proteins 125
4.4.2 Chocolate 126
4.4.3 Tea 128
4.4.4 Coffee 129
4.4.5 Beer 130
4.4.6 Wine 133
4.5 Cereal products 134
4.6 Vegetable sources of flavour 135
4.6.1 Vanilla 135
4.6.2 Spice flavours 136
4.6.3 Garlic, onion and related flavours 138
4.6.4 Brassica flavours, including mustard and horseradish 140
4.6.5 Fresh/green/grassy 140
4.7 Fruit 142
4.7.1 Apples 142
4.7.2 Pears 143
4.7.3 Grapefruit 144
4.7.4 Blackcurrant 144
4.7.5 Raspberry 145
4.7.6 Strawberry 145
4.7.7 Apricot and peach 146
4.7.8 Citrus and citrus processing 146
4.8 Other flavour characteristics 149
4.9 Conclusion 150
References 150
5 Flavour encapsulation using polymer-based delivery systems 153
DANIEL BENCZEDI
5.1 Introduction 153
5.2 Compatibility and cohesion 154
5.3 Sorption and swelling 157
5.4 Diffusion and release 160
5.5 Summary 163
References 164
6 Delivery of flavours from food matrices 167
SASKIA M. VAN RUTH and JACQUES P. ROOZEN
6.1 Introduction 167
6.2 Flavour properties 168
6.3 Thermodynamie aspects of flavour delivery 168
6.3.1 Definition of gas/product partition coefficients and activity coefficients 168
6.3.2 Types of binding 170
xii CONTENTS
6.3.3 Lipid-flavour interactions 171
6.3.4 Carbohydrate-flavour interactions 172
6.3.5 Protein-flavour interactions 174
6.4 Kinetic aspects of flavour delivery 175
6.4.1 Principles of interfacial mass transfer 175
6.4.2 Liquid food products 178
6.4.3 Semi-solid food products 179
6.4.4 Solid food products 179
6.5 Conclusions 181
References 181
7 Modelling flavour release 185
ROB LINFORTH
7.1 Introduction 185
7.2 Equilibrium partition models 186
7.2.1 The air-water partition coefficient 186
7.2.2 Estimation of Kaw using QSPR 187
7.2.3 Effect of lipids on volatile partitioning 189
7.2.4 QSPR estimation of the air-emulsion partition coefficient 190
7.3 Dynamic systems 192
7.3.1 Modelling flavour release from a retronasal aroma simulator 193
7.3.2 Nonequilibrium partition modelling of volatile loss from matrices 194
7.3.3 Modelling the gas phase dilution of equilibrium headspace 196
7.3.4 Modelling the gas phase dilution of equilibrium headspace above emulsions 198
7.3.5 Modelling the rate of volatile equilibration in the headspace above emulsions 199
7.4 In vivo consumption 200
7.4.1 Emulsion dilution during consumption 201
7.4.2 Effect of gas flow on volatile equilibration above emulsions 201
7.4.3 Modelling volatile transfer through the upper airway 202
7.4.4 Nonequilibrium partition model for in vivo release 203
7.4.5 Modelling flavour release using time intensity data 204
7.4.6 QSPR of in vivo volatile release from gels 205
7.5 Conclusion 207
References 208
8 Instrumental methods of analysis 210
GARY REINECCIUS
8.1 Analytical challenges 210
8.2 Aroma isolation 212
8.2.1 Aroma isolation methods based on volatility 213
8.2.2 Aroma isolation methods using solvent extraction 220
8.2.3 Solid-phase microextraction 222
8.2.4 General considerations in preparing aroma isolates 224
8.2.5 Aroma isolation summary 225
8.3 Selection of aroma isolation method 226
8.3.1 Complete aroma profile 226
8.3.2 Key components contributing to sensory properties 227
8.3.3 Off-notes in a food product 227
8.3.4 Monitoring aroma changes in foods 228
CONTENTS xiii
8.3.5 Using aroma profiles to predict sensory response 229
8.3.6 Summary comments on isolation methods 229
8.4 Aroma isolate fractionation prior to analysis 224
8.4.1 Fractionation of concentrates prior to analysis 230
8.5 Flavour analysis by gas chromatography 234
8.5.1 High-resolution gas chromatography 234
8.5.2 Gas chromatography-olfactometry 235
8.5.3 Specific gas chromatographic detectors 239
8.6 Flavour analysis by high-pressure liquid chromatography 240
8.7 Identification of volatile flavours 240
8.7.! Gas chromatography 241
8.7.2 Infrared spectroscopy 242
8.7.3 Mass spectrometry 243
8.8 Electronic noses 246
8.9 Summary 247
References 247
Sensory methods of flavour analysis 252
ANN C. NOBLE
9.1 Introduction 252
9.2 Types of test 252
9.2.1 Discrimination tests 252
9.2.2 Intensity rating tests 254
9.2.3 Time-intensity 255
9.2.4 Descriptive analysis 258
9.2.5 Consumer tests 259
9.2.6 Quality control tests 260
9.3 Sensory testing administration 261
9.3.1 Facilities 26 i
9.3.2 Test administration 262
9.3.3 Experimental design 262
9.4 Selection and training of judges 264
9.4.1 Human subject consent forms and regulations 264
9.4.2 Judge selection 265
9.4.3 Training 265
9.4.4 Reference standards 265
9.4.5 Evaluating judge performance 266
9.5 Statistical analysis of data 266
9.5.1 Difference tests 266
9.5.2 Analysis of variance 266
9.5.3 Power 267
9.5.4 Principal component analysis: an exploratory tool 26S
9.6 Relating sensory and instrumental flavour data 269
9.7 Summary 271
References 271
xiv CONTENTS
10 Flavour legislation 276
JACK KNIGHTS
10.1 Introduction 276
10.2 Methods of legislation 276
10.3 Legislation in the United States 277
10.4 International situation: JECFA 279
10.5 Council of Europe 280
10.6 European Community 283
10.7 The future 293
References 293
Index 297
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| series2 | Sheffield food technology |
| spelling | Food flavour technology ed. by Andrew J. Taylor 1. publ. Sheffield [u.a.] Sheffield Acad. Pr. [u.a.] 2002 XIV, 302 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Sheffield food technology Análise sensorial de alimentos larpcal Aromatisants Saveur Tecnologia de alimentos larpcal Flavor Flavoring essences Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Aroma (DE-588)4137070-3 s DE-604 Aromastoff (DE-588)4130237-0 s Taylor, Andrew J. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009770702&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food flavour technology Análise sensorial de alimentos larpcal Aromatisants Saveur Tecnologia de alimentos larpcal Flavor Flavoring essences Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd Aromastoff (DE-588)4130237-0 gnd |
| subject_GND | (DE-588)4137070-3 (DE-588)4034870-2 (DE-588)4130237-0 (DE-588)4143413-4 |
| title | Food flavour technology |
| title_auth | Food flavour technology |
| title_exact_search | Food flavour technology |
| title_full | Food flavour technology ed. by Andrew J. Taylor |
| title_fullStr | Food flavour technology ed. by Andrew J. Taylor |
| title_full_unstemmed | Food flavour technology ed. by Andrew J. Taylor |
| title_short | Food flavour technology |
| title_sort | food flavour technology |
| topic | Análise sensorial de alimentos larpcal Aromatisants Saveur Tecnologia de alimentos larpcal Flavor Flavoring essences Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd Aromastoff (DE-588)4130237-0 gnd |
| topic_facet | Análise sensorial de alimentos Aromatisants Saveur Tecnologia de alimentos Flavor Flavoring essences Aroma Lebensmittel Aromastoff Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009770702&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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