Modifying flavour in food:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ.
2007
Boca Raton [u.a.] CRC Pr. |
| Schriftenreihe: | Woodhead Publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 283 S. Ill., graph. Darst. |
| ISBN: | 1845690745 9781845690748 9781420043891 |
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| 245 | 1 | 0 | |a Modifying flavour in food |c ed. by A. J. Taylor ... |
| 264 | 1 | |a Cambridge [u.a.] |b Woodhead Publ. |c 2007 | |
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Pr. | |
| 300 | |a XII, 283 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science, technology and nutrition | |
| 650 | 4 | |a Flavor | |
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Datensatz im Suchindex
| _version_ | 1804137296096657408 |
|---|---|
| adam_text | CONTENTS CONTRIBUTOR CONTACT DETAILS. . . . . . . .. . . . . . . . . . .
. .. . . . . . . . . . . . . . . . . . X 1 MODIFYING F1AVOUR: AN
INTRODUCTION * . * . . 1 A. J. TAYLOR AND J. HORT, UNIVERSITY OF
NOTTINGHAM, UK 1.1 INTRODUCTION * . . 1 1.2 REFERENCES.. .. . . . . . .
. . .. . . . . . . .. .. . . . . . . . . . . . . . . . . .. .. .. . 9 2
FLAVOURING SUBSTANCES: FROM CHEMISTRYAND CARRIERS TO LEGISLATION . . . .
. . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .
. . . . . . . 10 D. BAINES, BAINES FOOD CONSULTANCY LTD, UK 2.1 THE
IMPORTANCE OF OLFACTION IN THE APPRECIATION OF FLAVOUR. . . . . . . . .
.. . . . . . . . . . .. . . . .. . . . .. .. . . . . . . . . . .. . . .
. . 10 2.2 FLAVOURING SUBSTANCES IN FOODS. . . . . . .. . . . . . . . .
. . . . . . . . 12 2.3 FLAVOURING SUBSTANCES LEGISLATION * 25 2.4
CONCLUSIONS * . . . .. . . . . .. . 36 2.5 ACKNOWLEDGEMENT * .. .. . . .
. . 37 2.6 REFERENCES. . . . . . . . . . .. . . . . . . . . . . . . . .
. . . .. . . . . . . . . . . . 37 3 EXTRACTION OF F1AVOURINGS FROM
NATURAL SOUREES. . . . . . . . . . . . . . . . 41 G. CRAVOTTO,
UNIVERSITY OF TURIN, ITALY AND P. CINTAS UNIVERSITY OF EXTREMADURA,
SPAIN 3.1 INTRODUCTION. . . . . .. . . .. . . . .. . . . . . . . . . . .
. . . . . . . . . . . . .. . . 41 3.2 GENERAL OVERVIEW . . .. . . . . .
. . . . . . . . . . . . . . .. . . .. . . . . . . . . 42 3.3
SUPERCRITICAL FLUID EXTRACTION: SC-C02 * * 50 3.4 CONTINUOUS SUBCRITICAL
WATER EXTRACTION (CSWE) . . . .. . . 52 3.5 ULTRASOUND-ASSISTED
EXTRACTION (UAE) * . . . . .. .. 53 VI CONTENTS 3.6 MICROWAVE-ASSISTED
EXTRACTION (MAE) . . . . . . . . . . . . . . . . 54 3.7 EXTRACTION IN
THE ANALYSIS OF FLAVOURS. . . . . . . . . . . . . . . . . . 56 3.8
DRYING METHODS AND SOLVENT DISTILLATION . . . . . . . . . . . . . . . 58
3.9 CONCLUSION. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 59 3.10 ACKNOWLEDGEMENTS. . . .. . . . ... . . .
.. . . . . . . . . . . . . . . . . 59 3.11 REFERENCES. . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 4 FROM
FERMENTATION TO WHITE BIOTECHNOLOGY: HOW MICROBIAL CATALYSTS GENERATE
SSAVOURS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 64 R. G. BERGER, LEIBNIZ UNIVERSITY 0/ HANNOVER, GERMANY 4.1
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 64 4.2 FLAVOUR FORMATION ALONG KNOWN PATHWAYS . . . .
. . . . . . . . . 67 4.3 FLAVOURS FROM COMPLEX SUBSTRATES. . . . . . . .
. . . . . . . . . . . . 78 4.4 WHITE BIOTECHNOLOGY . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 81 4.5 FUTURE TRENDS. . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 4.6
SOURCES OF FURTHER INFORMATION. . . . . . . . . . . . . . . . . . . . .
. . 85 4.7 REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . 86 5 NEW DEVELOPMENTS IN YEAST EXTRACTS
FOR USE AS SSAVOUR ENHANCERS . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 95 B. NOORDAM AND F.
R. MEIJER, DSM FOOD SPECIALTIES, THE NETHERLANDS 5.1 INTRODUCTION. . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
5.2 DEVELOPMENTS IN YEAST EXTRACTS . . . . . . . . . . . . . . . . . . .
. . . 96 5.3 MATERIALS AND METHODS. . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 98 5.4 RESULTS AND DISCUSSION . . . . . . . . . .
. . . . . . . . . . . . . . . . . . .. 100 5.5 CONCLUSIONS. . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 105 5.6
REFERENCES .. * . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . ... 106 6 CHIRAL CHEMISTRY AND FOOD SSAVOURINGS. . . . . . .
. . . . . . . . . . . . . . .. 107 S. SERRA, C.N.R. MILANO, ITALY 6.1
INTRODUCTION. . . . . . . . .. . . . . . . . . . . . . . . .. . . . . .
. . . . . . . .. 107 6.2 CHIRAL FLAVOUR - SYNTHESIS ... . . . . . . . .
. . . . . . . . . . . . . . .. 108 6.3 CHIRAL FLAVOUR .. * * . . . . . .
. . . . . . . . . . . . . ... . . . . . . . . . .. 115 6.4 KEY FTAVOUR
COMPOUNDS. . . . . . . . . . . . . . . . . . . . . . . . . . . .. 121
6.5 SOURCES OF FURTHER INFORMATION AND ADVICE. . . . . . . . . . . ..
127 6.6 REFERENCES , . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . .. 128 7 FORMULATING LOW-FAT FOOD: THE CHALLENGE
OF RETAINING FLAVOUR QUALITY ..... * . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . ... 131 J. HORT AND D. COOK, UNIVERSITY
0/ NOTTINGHAM, UK 7.1 INTRODUCTION.... * . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . ... 131 7.2 LOWERING THE FAT CONTENT OF
FOOD: WHAT HAPPENS TO THE FTAVOUR? .... *... * . . . . . . . . . . . . .
. . . . . . . . . . . . . . . ... 132 7.3 STRATEGIES FOR REPLACING FAT
IN FOODS AND THE IMPLICATIONS FOR FLAVOUR . . . . . . . . . . . . . . .
. . . . . . . . . . . . .. 134 CONTENTS VII 7.4 WHY IS FAT SO HARD TO
REPLACE? . . . . . . . . . . . . . . . . . . . . . .. 138 7.5
REPRESENTATION OF FAT IN THE BRAIN . . . . . . . . . . . . . . . . . .
.. 140 7.6 FUTURE TRENDS. . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . .. 142 7.7 REFERENCES. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . .. 143 8 NEW PUNGENT AND
COOLING COMPOUNDS FOR USE IN FOODS. . . . . . . .. 146 C. C. GALOPIN,
GIVAUDAN FLAVORS CORPORATION, USA 8.1 INTRODUCTION. . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . .. 146 8.2 HISTORY .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . .. 146 8.3 FUNDAMENTAL DIFFERENCES BETWEEN CHEMESTHETICS AND
FLAVOURS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . .. 147 8.4 PHYSIOLOGY . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . .. 151 8.5 COMMON PUNGENT
CHEMIEALS AND THEIR ACTIVITY . . . . . . . .. 154 8.6 COMMON COOLING
COMPOUNDS AND THEIR ACTIVITY. . . . . . . .. 157 8.7 FUTURE TRENDS. . .
.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 162
8.8 CONCLUSION. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . .. . .. 163 8.9 REFERENCES. . . . . .. . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . .. 163 9 CONTROLLED RELEASE OF
SSAVOUR IN FOOD PRODUCTS. . . . . . . . . . . . . . .. 169 G. REINECCIUS,
UNIVERSITY 0/ MINNESOTA, USA 9.1 INTRODUCTION. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . .. 169 9.2 INDUSTRIAL
APPROACHES FOR PROTECTING FLAVOURINGS FROM DETERIORATION . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 170 9.3
INDUSTRIAL APPROACHES TO ACHIEVE CONTROLLED RELEASE OF TLAVOURINGS. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 174
9.4 NEEDS IN FLAVOUR ENCAPSULATION/CONTROLLED RELEASE . . . . .. 181 9.5
ADVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . .. 182 9.6 REFERENCES. . . . . . . . . . . . . . . . ..
. . . . . . . . . . . . . . . . . . . . .. 182 10 DEVELOPMENTS IN
SWEETENERS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
185 S. KEMP, CADBURY SCHWEPPES, UK AND M. LINDLEY, LINDLEY CONSULTING,
UK 10.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . .. 185 10.2 MECHANISM OF SWEETNESS PERCEPTION . .
. . . . . . .. . . . . . . .. 187 10.3 NOVEL SWEETENERS . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . .. 189 10.4 SWEETNESS
POTENTIATORS. . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
195 10.5 SWEETNESS INHIBITORS. . . . . . . . . . . . . . . . . . . . . .
.. . . . . . . .. 197 10.6 FUTURE TRENDS. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . .. 197 10.7 SOURCES OF FURTHER
INFORMATION AND ADVICE. . . . . . . . . . . .. 198 10.8 REFERENCES. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
199 11 ENHANCING UMAMI TASTE IN FOODS. . . . . . . . . . . . . . . . . .
. . . . . . . . .. 202 J. B. MARCUS, KENDALL COLLEGE, USA 11.1 UMAMI:
WHAT IT IS, WHAT IT DOES AND HOW IT WORKS. . . . . .. 202 11.2 CULINARY
HISTORY OF UMAMI IN FLAVOUR ENHANCEMENT . . . .. 203 VIII CONTENTS 11.3
SCIENTIFIC BACKGROUND OF UMAMI IN FLAVOUR ENHANCEMENT . . . . . . . . .
.. . . . . . . . . . . . . . . . . . . . . . . . . . . .. 203 11.4 HOW
THE CULINARY ASPECTS AND SCIENCE OF UMAMI INTERACT . . . . . . . . . . .
. . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . .. 204 11.5
ASIAN CONDIMENTS THAT IMPART UMAMI TASTE AND TASTE- ACTIVE CORNPONENTS .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 205 11.6
WESTERN FOODS THAT IMPART UMAMI TASTE AND TASTE- ACTIVE CORNPONENTS .. .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 205 11.7
OTHER UMAMI TASTE-ACTIVATORS . . . . . . . . . . . . . . . . . . . . . .
.. 206 11.8 TASTE-ACTIVE COMPONENTS AND UMAMI SYNERGY . . . . . . . . ..
207 11.9 UMAMI FORMED IN RIPENING, DRYING, CURING, AGEING AND FERMENTING
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
207 11.10 PRACTICAL ASPECTS OF UMAMI IN CONSUMER ACCEPTANCE. . . .. 208
11.11 CONSUMER APPLICATIONS OF UMAMI. . . . . . . . . . . . . . . . . .
. .. 209 11.12 FOOD TECHNOLOGY APPLICATIONS OF UMAMI. . . . . . . . . .
. . . .. 210 11.13 UMAMI APPLICATIONS THAT MAXIMISE FLAVOUR, FOOD
ACCEPTANCE AND FOOD PREFERENCE. . . . . . . . . . . . . . . . . . . . ..
210 11.14 UMAMI APPLICATIONS FOR THE DEVELOPMENT AND ENHANCEMENT OF
RECIPES AND PRODUCTS . . .. . . . . . . . . . . . . .. 215 11.15 US
UMAMI INITIATIVES. . .. . .. .. . .. . . . . . . . . . . . . . . . . . .
. . . .. 216 11.16 EUROPEAN UMAMI INITIATIVES . . . . . . .. . . . .. .
. . . . . . . . . . . .. 217 11.17 FUTURE TRENDS 217 11.18
CONCLUSION.......................................... 218 11.19 SOURCES
OF FURTHER INFORMATION AND ADVICE. . . . . . . . . . . .. 218 11.20
REFERENCES............................................. 220 12 BITTER
BLOCKERS IN FOODS AND PHARMACEUTICALS. . .. . .. . . . . . . . . . . ..
221 R. MEGREGOR, LINGUAGEN CORPORATION, USA 12.1 INTRODUCTION. . . . . .
.. . . . . . . . . . . . . . .. . . . . . . .. . . . . . . . . .. .. 221
12.2 WHY REDUCE BITTERNESS IN FOODS AND PHARMACEUTICALS? . .. 221 12.3
CURRENT APPROACHES TO REDUCING BITTERNESS, . . . . . . . . . . .. 223
12.4 ADVANTAGES TO BITTER BLOCKED PHARMACEUTICAL FORMULATIONS. . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 224
12.5 THE SCIENCE OF TASTE PERCEPTION . . . . . . . . . . . . . . . . . .
. . .. 225 12.6 IDENTIFYING COMPOUNDS THAT DECREASE THE PERCEPTION OF
BITTERNESS. . . . . . .. . . . .. .. .. .. . . . ... . . . . . . . . . .
. . . . . . . . .. 228 12.7 FUTURE TRENDS. . . . .. . . . . . .. . . . .
. . . . . . . . . . .. . . .. . . . .. . . . .. 230 12.8 SOURCES OF
FURTHER INFORMATION AND ADVICE. . . . . . . . . . . .. 230 12.9
REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.. . . . . . . . .. 230 13 MASKING AGENTS FOR USE IN FOODS . . . .. . .
. . . . . . . . . . . . . . . . . . . . .. 232 M. GASCON, WIXON INC.,
USA 13.1 INTRODUCTION. . . .. . . . . . . . . . . . . . . . . . . . . .
. .. . . . . . .. . . . . .. 232 13.2 HOW MASKING AGENTS WORK . . . . .
.. . . . . . .. . . . . . . . . . . . .. 233 13.3 INGREDIENTS USED TO
FORMULATE MASKING AGENTS. . . . . . . . .. 235 CONTENTS IX 13.4 WHAT TO
CONSIDER WHEN WORKING WITH MASKING AGENTS . .. 239 13.5 MASKING AGENTS:
WHEN TO USE OR NOT TO USE. . . . . . . . . . . .. 240 13.6 OUTLOOK AND
PERSPECTIVES . . . . . . . . . .. . . . . . . . . . . . . . . .. 240
13.7 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . .. 241 14 SELECTING THE RIGHT FLAVOURINGS FOR A FOOD
PRODUCT . . . . . . . . . . . .. 243 K. B. DE ROOS, GIVAUDAN NEDERLAND
B. V., THE NETHERLANDS 14.1 INTRODUCTION. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . .. 243 14.2 CREATION OF THE
DESIRED FLAVOUR PROFILE. . . . . . . . . . . . . . .. 244 14.3 STABILITY
OF THE FLAVOURING ,. . . . . . . . . ... 247 14.4 SOLVING FLAVOUR
RELEASE PROBLEMS. . . . . . . . . . . . . . . . . . . .. 249 14.5
SOLVING FLAVOUR STABILITY PROBLEMS IN PRODUCTS. . . . . . . . .. 253
14.6 FUTURE TRENDS. . . . . . . . . . . . . .. . . . . . . . . . . . . .
. . . . . . . . .. 265 14.7 SOURCES OF FURTHER INFORMATION AND ADVICE. .
. . . . . . . . . .. 267 14.8 REFERENCES. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . .. 267 275
....................... 41 ********** ******* INDEX
|
| adam_txt |
CONTENTS CONTRIBUTOR CONTACT DETAILS. . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . X 1 MODIFYING F1AVOUR: AN
INTRODUCTION * . * . . 1 A. J. TAYLOR AND J. HORT, UNIVERSITY OF
NOTTINGHAM, UK 1.1 INTRODUCTION * . . 1 1.2 REFERENCES. . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 2
FLAVOURING SUBSTANCES: FROM CHEMISTRYAND CARRIERS TO LEGISLATION . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . 10 D. BAINES, BAINES FOOD CONSULTANCY LTD, UK 2.1 THE
IMPORTANCE OF OLFACTION IN THE APPRECIATION OF FLAVOUR. . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . 10 2.2 FLAVOURING SUBSTANCES IN FOODS. . . . . . . . . . . . . . .
. . . . . . . . 12 2.3 FLAVOURING SUBSTANCES LEGISLATION * 25 2.4
CONCLUSIONS * . . . . . . . . . . 36 2.5 ACKNOWLEDGEMENT * . . . . .
. . 37 2.6 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . 37 3 EXTRACTION OF F1AVOURINGS FROM
NATURAL SOUREES. . . . . . . . . . . . . . . . 41 G. CRAVOTTO,
UNIVERSITY OF TURIN, ITALY AND P. CINTAS UNIVERSITY OF EXTREMADURA,
SPAIN 3.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . 41 3.2 GENERAL OVERVIEW . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . 42 3.3
SUPERCRITICAL FLUID EXTRACTION: SC-C02 * * 50 3.4 CONTINUOUS SUBCRITICAL
WATER EXTRACTION (CSWE) . . . . . . 52 3.5 ULTRASOUND-ASSISTED
EXTRACTION (UAE) * . . . . . . 53 VI CONTENTS 3.6 MICROWAVE-ASSISTED
EXTRACTION (MAE) . . . . . . . . . . . . . . . . 54 3.7 EXTRACTION IN
THE ANALYSIS OF FLAVOURS. . . . . . . . . . . . . . . . . . 56 3.8
DRYING METHODS AND SOLVENT DISTILLATION . . . . . . . . . . . . . . . 58
3.9 CONCLUSION. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 59 3.10 ACKNOWLEDGEMENTS. . . . . . . . . . .
. . . . . . . . . . . . . . . . . 59 3.11 REFERENCES. . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 4 FROM
FERMENTATION TO WHITE BIOTECHNOLOGY: HOW MICROBIAL CATALYSTS GENERATE
SSAVOURS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 64 R. G. BERGER, LEIBNIZ UNIVERSITY 0/ HANNOVER, GERMANY 4.1
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 64 4.2 FLAVOUR FORMATION ALONG KNOWN PATHWAYS . . . .
. . . . . . . . . 67 4.3 FLAVOURS FROM COMPLEX SUBSTRATES. . . . . . . .
. . . . . . . . . . . . 78 4.4 WHITE BIOTECHNOLOGY . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 81 4.5 FUTURE TRENDS. . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 4.6
SOURCES OF FURTHER INFORMATION. . . . . . . . . . . . . . . . . . . . .
. . 85 4.7 REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . 86 5 NEW DEVELOPMENTS IN YEAST EXTRACTS
FOR USE AS SSAVOUR ENHANCERS . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 95 B. NOORDAM AND F.
R. MEIJER, DSM FOOD SPECIALTIES, THE NETHERLANDS 5.1 INTRODUCTION. . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
5.2 DEVELOPMENTS IN YEAST EXTRACTS . . . . . . . . . . . . . . . . . . .
. . . 96 5.3 MATERIALS AND METHODS. . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 98 5.4 RESULTS AND DISCUSSION . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . 100 5.5 CONCLUSIONS. . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 5.6
REFERENCES . * . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . 106 6 CHIRAL CHEMISTRY AND FOOD SSAVOURINGS. . . . . . .
. . . . . . . . . . . . . . . 107 S. SERRA, C.N.R. MILANO, ITALY 6.1
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 107 6.2 CHIRAL FLAVOUR - SYNTHESIS . . . . . . . . .
. . . . . . . . . . . . . . . 108 6.3 CHIRAL FLAVOUR . * * . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 115 6.4 KEY FTAVOUR
COMPOUNDS. . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
6.5 SOURCES OF FURTHER INFORMATION AND ADVICE. . . . . . . . . . . .
127 6.6 REFERENCES , . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . 128 7 FORMULATING LOW-FAT FOOD: THE CHALLENGE
OF RETAINING FLAVOUR QUALITY . * . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . 131 J. HORT AND D. COOK, UNIVERSITY
0/ NOTTINGHAM, UK 7.1 INTRODUCTION. * . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . 131 7.2 LOWERING THE FAT CONTENT OF
FOOD: WHAT HAPPENS TO THE FTAVOUR? . *. * . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . 132 7.3 STRATEGIES FOR REPLACING FAT
IN FOODS AND THE IMPLICATIONS FOR FLAVOUR . . . . . . . . . . . . . . .
. . . . . . . . . . . . . 134 CONTENTS VII 7.4 WHY IS FAT SO HARD TO
REPLACE? . . . . . . . . . . . . . . . . . . . . . . 138 7.5
REPRESENTATION OF FAT IN THE BRAIN . . . . . . . . . . . . . . . . . .
. 140 7.6 FUTURE TRENDS. . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . 142 7.7 REFERENCES. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 143 8 NEW PUNGENT AND
COOLING COMPOUNDS FOR USE IN FOODS. . . . . . . . 146 C. C. GALOPIN,
GIVAUDAN FLAVORS CORPORATION, USA 8.1 INTRODUCTION. . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . 146 8.2 HISTORY .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . 146 8.3 FUNDAMENTAL DIFFERENCES BETWEEN CHEMESTHETICS AND
FLAVOURS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . 147 8.4 PHYSIOLOGY . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . 151 8.5 COMMON PUNGENT
CHEMIEALS AND THEIR ACTIVITY . . . . . . . . 154 8.6 COMMON COOLING
COMPOUNDS AND THEIR ACTIVITY. . . . . . . . 157 8.7 FUTURE TRENDS. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
8.8 CONCLUSION. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 163 8.9 REFERENCES. . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . 163 9 CONTROLLED RELEASE OF
SSAVOUR IN FOOD PRODUCTS. . . . . . . . . . . . . . . 169 G. REINECCIUS,
UNIVERSITY 0/ MINNESOTA, USA 9.1 INTRODUCTION. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 169 9.2 INDUSTRIAL
APPROACHES FOR PROTECTING FLAVOURINGS FROM DETERIORATION . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170 9.3
INDUSTRIAL APPROACHES TO ACHIEVE CONTROLLED RELEASE OF TLAVOURINGS. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174
9.4 NEEDS IN FLAVOUR ENCAPSULATION/CONTROLLED RELEASE . . . . . 181 9.5
ADVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 182 9.6 REFERENCES. . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . 182 10 DEVELOPMENTS IN
SWEETENERS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
185 S. KEMP, CADBURY SCHWEPPES, UK AND M. LINDLEY, LINDLEY CONSULTING,
UK 10.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . 185 10.2 MECHANISM OF SWEETNESS PERCEPTION . .
. . . . . . . . . . . . . . 187 10.3 NOVEL SWEETENERS . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 189 10.4 SWEETNESS
POTENTIATORS. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
195 10.5 SWEETNESS INHIBITORS. . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 197 10.6 FUTURE TRENDS. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . 197 10.7 SOURCES OF FURTHER
INFORMATION AND ADVICE. . . . . . . . . . . . 198 10.8 REFERENCES. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
199 11 ENHANCING UMAMI TASTE IN FOODS. . . . . . . . . . . . . . . . . .
. . . . . . . . . 202 J. B. MARCUS, KENDALL COLLEGE, USA 11.1 UMAMI:
WHAT IT IS, WHAT IT DOES AND HOW IT WORKS. . . . . . 202 11.2 CULINARY
HISTORY OF UMAMI IN FLAVOUR ENHANCEMENT . . . . 203 VIII CONTENTS 11.3
SCIENTIFIC BACKGROUND OF UMAMI IN FLAVOUR ENHANCEMENT . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . 203 11.4 HOW
THE CULINARY ASPECTS AND SCIENCE OF UMAMI INTERACT . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204 11.5
ASIAN CONDIMENTS THAT IMPART UMAMI TASTE AND TASTE- ACTIVE CORNPONENTS .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205 11.6
WESTERN FOODS THAT IMPART UMAMI TASTE AND TASTE- ACTIVE CORNPONENTS . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205 11.7
OTHER UMAMI TASTE-ACTIVATORS . . . . . . . . . . . . . . . . . . . . . .
. 206 11.8 TASTE-ACTIVE COMPONENTS AND UMAMI SYNERGY . . . . . . . . .
207 11.9 UMAMI FORMED IN RIPENING, DRYING, CURING, AGEING AND FERMENTING
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
207 11.10 PRACTICAL ASPECTS OF UMAMI IN CONSUMER ACCEPTANCE. . . . 208
11.11 CONSUMER APPLICATIONS OF UMAMI. . . . . . . . . . . . . . . . . .
. . 209 11.12 FOOD TECHNOLOGY APPLICATIONS OF UMAMI. . . . . . . . . .
. . . . 210 11.13 UMAMI APPLICATIONS THAT MAXIMISE FLAVOUR, FOOD
ACCEPTANCE AND FOOD PREFERENCE. . . . . . . . . . . . . . . . . . . . .
210 11.14 UMAMI APPLICATIONS FOR THE DEVELOPMENT AND ENHANCEMENT OF
RECIPES AND PRODUCTS . . . . . . . . . . . . . . . . 215 11.15 US
UMAMI INITIATIVES. . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . 216 11.16 EUROPEAN UMAMI INITIATIVES . . . . . . . . . . . .
. . . . . . . . . . . . 217 11.17 FUTURE TRENDS 217 11.18
CONCLUSION. 218 11.19 SOURCES
OF FURTHER INFORMATION AND ADVICE. . . . . . . . . . . . 218 11.20
REFERENCES. 220 12 BITTER
BLOCKERS IN FOODS AND PHARMACEUTICALS. . . . . . . . . . . . . . . .
221 R. MEGREGOR, LINGUAGEN CORPORATION, USA 12.1 INTRODUCTION. . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221
12.2 WHY REDUCE BITTERNESS IN FOODS AND PHARMACEUTICALS? . . 221 12.3
CURRENT APPROACHES TO REDUCING BITTERNESS, . . . . . . . . . . . 223
12.4 ADVANTAGES TO BITTER BLOCKED PHARMACEUTICAL FORMULATIONS. . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
12.5 THE SCIENCE OF TASTE PERCEPTION . . . . . . . . . . . . . . . . . .
. . . 225 12.6 IDENTIFYING COMPOUNDS THAT DECREASE THE PERCEPTION OF
BITTERNESS. . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 228 12.7 FUTURE TRENDS. . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . 230 12.8 SOURCES OF
FURTHER INFORMATION AND ADVICE. . . . . . . . . . . . 230 12.9
REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 230 13 MASKING AGENTS FOR USE IN FOODS . . . . . .
. . . . . . . . . . . . . . . . . . . . . 232 M. GASCON, WIXON INC.,
USA 13.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . 232 13.2 HOW MASKING AGENTS WORK . . . . .
. . . . . . . . . . . . . . . . . . . 233 13.3 INGREDIENTS USED TO
FORMULATE MASKING AGENTS. . . . . . . . . 235 CONTENTS IX 13.4 WHAT TO
CONSIDER WHEN WORKING WITH MASKING AGENTS . . 239 13.5 MASKING AGENTS:
WHEN TO USE OR NOT TO USE. . . . . . . . . . . . 240 13.6 OUTLOOK AND
PERSPECTIVES . . . . . . . . . . . . . . . . . . . . . . . . . 240
13.7 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . 241 14 SELECTING THE RIGHT FLAVOURINGS FOR A FOOD
PRODUCT . . . . . . . . . . . . 243 K. B. DE ROOS, GIVAUDAN NEDERLAND
B. V., THE NETHERLANDS 14.1 INTRODUCTION. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . 243 14.2 CREATION OF THE
DESIRED FLAVOUR PROFILE. . . . . . . . . . . . . . . 244 14.3 STABILITY
OF THE FLAVOURING ',. . . . . . . . . . 247 14.4 SOLVING FLAVOUR
RELEASE PROBLEMS. . . . . . . . . . . . . . . . . . . . 249 14.5
SOLVING FLAVOUR STABILITY PROBLEMS IN PRODUCTS. . . . . . . . . 253
14.6 FUTURE TRENDS. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 265 14.7 SOURCES OF FURTHER INFORMATION AND ADVICE. .
. . . . . . . . . . 267 14.8 REFERENCES. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . 267 275
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| spelling | Modifying flavour in food ed. by A. J. Taylor ... Cambridge [u.a.] Woodhead Publ. 2007 Boca Raton [u.a.] CRC Pr. XII, 283 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science, technology and nutrition Flavor Flavoring essences Lebensmittel (DE-588)4034870-2 gnd rswk-swf Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Geschmacksstoff (DE-588)4020569-1 s b DE-604 Taylor, Andrew J. edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016262579&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Modifying flavour in food Flavor Flavoring essences Lebensmittel (DE-588)4034870-2 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4020569-1 (DE-588)4143413-4 |
| title | Modifying flavour in food |
| title_auth | Modifying flavour in food |
| title_exact_search | Modifying flavour in food |
| title_exact_search_txtP | Modifying flavour in food |
| title_full | Modifying flavour in food ed. by A. J. Taylor ... |
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| title_full_unstemmed | Modifying flavour in food ed. by A. J. Taylor ... |
| title_short | Modifying flavour in food |
| title_sort | modifying flavour in food |
| topic | Flavor Flavoring essences Lebensmittel (DE-588)4034870-2 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| topic_facet | Flavor Flavoring essences Lebensmittel Geschmacksstoff Aufsatzsammlung |
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