One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products.
This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Employing tools such as gas chromatography and descriptive sensory analysis, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences.
Readers will finish this text not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Springer International Publishing
Zielgruppe
Illustrationen
33
110 farbige Abbildungen, 33 s/w Abbildungen
XV, 373 p. 143 illus., 110 illus. in color.
Maße
Höhe: 241 mm
Breite: 160 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-3-031-62611-1 (9783031626111)
DOI
10.1007/978-3-031-62612-8
Schweitzer Klassifikation
Rajnibhas S. Samakradhamrongthai, Ph.D. is a researcher/scientist in sensory and consumer science related to aroma and flavor with over 20 years of experience in academia and industry. Dr Samakradhamrongthai gained a BSc in Food Science and Technology and a PhD in Agro-Industrial Product Development at Chiang Mai University. He worked as an assistance researcher at Rice Product Research Unit (RPRU), Chiang Mai University during that time he achieved his doctorate investigating the aroma and flavor of white Champaca flower and its controlled release through the multicore encapsulation system with the aroma and flavor interaction through Thai dessert model. He has over 30 peer-reviewed publication and delivered research presentations to international conferences including the EUROSENSE 2022 in Turku, Finland and the Pangborn Sensory Science Symposium 2023 in Nantes, France. Rajnibhas currently works at Chiang Mai University in the division of product development technology as Assistant Professor. His research focuses on food product development, interaction in sensory modalities, especially aroma and flavor, and fundamental methods for product development including advanced statistical analysis. His other activities provide to scientific community as reviewer for many research journals relating product development, sensory and consumer science, aroma and flavor technology, and encapsulation through International Food Research Journal of Culinary Science and Technology, LWT-Food Science and Technology, Journal of Food Measurement and Characterization, Food Chemistry, Journal of Sensory Studies, Journal, Food Quality and Preferences.
