Food Flavour Technology

A review of the state of the art of flavour technology, covering sources of flavour, flavour creation / formulation, flavour generation / production, flavour delivery, flavour analysis and flavour legislation. A generic, science-based approach is adopted, rather than a commodity-based or "recipe-type" approach. Authors consider the origins of food flavour through extraction of natural products, thermal flavour generation or biotechnological production using enzymes or isolated organisms. The ways in which these raw materials are formulated into ingredients that can be incorporated into foods are discussed. Chapters are included on instrumental and sensory methods of analysis and there is a review of European and USA legislative frameworks.