Holdings: Modifying flavour in food

Modifying flavour in food:

Saved in:

Bibliographic Details
Other Authors:	Taylor, Andrew J. (Editor)
Format:	Book
Language:	English
Published:	Cambridge [u.a.] Woodhead Publ. 2007 Boca Raton [u.a.] CRC Pr.
Series:	Woodhead Publishing in food science, technology and nutrition
Subjects:	Flavor Flavoring essences Lebensmittel Geschmacksstoff Aufsatzsammlung
Online Access:	Inhaltsverzeichnis
Physical Description:	XII, 283 S. Ill., graph. Darst.
ISBN:	1845690745 9781845690748 9781420043891

Staff View

MARC


LEADER	00000nam a2200000 c 4500
001	BV023059320
003	DE-604
005	20080125
007	t
008	071220s2007 ad\|\| \|\|\|\| 00\|\|\| eng d
020			\|a 1845690745 \|9 1-84569-074-5
020			\|a 9781845690748 \|9 978-1-84569-074-8
020			\|a 9781420043891 \|9 978-1-4200-4389-1
035			\|a (OCoLC)132323342
035			\|a (DE-599)HBZHT015022293
040			\|a DE-604 \|b ger \|e aacr
041	0		\|a eng
049			\|a DE-M49
050		0	\|a TP418
082	0		\|a 664.5 \|2 22
084			\|a LEB 431f \|2 stub
084			\|a CHE 513f \|2 stub
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
650		4	\|a Flavoring essences
650	0	7	\|a Lebensmittel \|0 (DE-588)4034870-2 \|2 gnd \|9 rswk-swf
650	0	7	\|a Geschmacksstoff \|0 (DE-588)4020569-1 \|2 gnd \|9 rswk-swf
655		7	\|0 (DE-588)4143413-4 \|a Aufsatzsammlung \|2 gnd-content
689	0	0	\|a Lebensmittel \|0 (DE-588)4034870-2 \|D s
689	0	1	\|a Geschmacksstoff \|0 (DE-588)4020569-1 \|D s
689	0		\|C b \|5 DE-604
700	1		\|a Taylor, Andrew J. \|4 edt
856	4	2	\|m OEBV Datenaustausch \|q application/pdf \|u 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 \|3 Inhaltsverzeichnis
999			\|a oai:aleph.bib-bvb.de:BVB01-016262579

Record in the Search Index

_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 . 41 ******** ***** INDEX
any_adam_object	1
any_adam_object_boolean	1
author2	Taylor, Andrew J.
author2_role	edt
author2_variant	a j t aj ajt
author_facet	Taylor, Andrew J.
building	Verbundindex
bvnumber	BV023059320
callnumber-first	T - Technology
callnumber-label	TP418
callnumber-raw	TP418
callnumber-search	TP418
callnumber-sort	TP 3418
callnumber-subject	TP - Chemical Technology
classification_tum	LEB 431f CHE 513f
ctrlnum	(OCoLC)132323342 (DE-599)HBZHT015022293
dewey-full	664.5
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	664 - Food technology
dewey-raw	664.5
dewey-search	664.5
dewey-sort	3664.5
dewey-tens	660 - Chemical engineering
discipline	Chemie / Pharmazie Lebensmitteltechnologie Chemie
discipline_str_mv	Chemie / Pharmazie Lebensmitteltechnologie Chemie
format	Book
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01667nam a2200457 c 4500</leader><controlfield tag="001">BV023059320</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20080125 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">071220s2007 ad\|\| \|\|\|\| 00\|\|\| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1845690745</subfield><subfield code="9">1-84569-074-5</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781845690748</subfield><subfield code="9">978-1-84569-074-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781420043891</subfield><subfield code="9">978-1-4200-4389-1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)132323342</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)HBZHT015022293</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP418</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.5</subfield><subfield code="2">22</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 431f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 513f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Modifying flavour in food</subfield><subfield code="c">ed. by A. J. Taylor ...</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge [u.a.]</subfield><subfield code="b">Woodhead Publ.</subfield><subfield code="c">2007</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boca Raton [u.a.]</subfield><subfield code="b">CRC Pr.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XII, 283 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Woodhead Publishing in food science, technology and nutrition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavoring essences</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Geschmacksstoff</subfield><subfield code="0">(DE-588)4020569-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Geschmacksstoff</subfield><subfield code="0">(DE-588)4020569-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Taylor, Andrew J.</subfield><subfield code="4">edt</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">OEBV Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">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</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-016262579</subfield></datafield></record></collection>
genre	(DE-588)4143413-4 Aufsatzsammlung gnd-content
genre_facet	Aufsatzsammlung
id	DE-604.BV023059320
illustrated	Illustrated
index_date	2024-07-02T19:28:08Z
indexdate	2024-07-09T21:10:02Z
institution	BVB
isbn	1845690745 9781845690748 9781420043891
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-016262579
oclc_num	132323342
open_access_boolean
owner	DE-M49 DE-BY-TUM
owner_facet	DE-M49 DE-BY-TUM
physical	XII, 283 S. Ill., graph. Darst.
publishDate	2007
publishDateSearch	2007
publishDateSort	2007
publisher	Woodhead Publ. CRC Pr.
record_format	marc
series2	Woodhead Publishing in food science, technology and nutrition
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 ...
title_fullStr	Modifying flavour in food ed. by A. J. Taylor ...
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
url	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
work_keys_str_mv	AT taylorandrewj modifyingflavourinfood

Holdings

There is no print copy available.

Interlibrary loan Place Request Caution: Not in THWS collection! Indexes

MARC

Record in the Search Index

There is no print copy available.

Similar Items