Modifying Flavour in Food
Published on 20. June 2007
Book
Hardback
283 pages
978-1-4200-4389-1 (ISBN)
Description
Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies which improve flavour such as white biotechnology, the development of yeast flavor enhancers and the formulation of flavorsome low fat food. It goes on to cover techniques for flavor modification such as the controlled release of flavors, developments in sweeteners and masking agents for foods. The book concludes with coverage of the applications of new ingredients such as bitter blockers and masking agents.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
567 gr
ISBN-13
978-1-4200-4389-1 (9781420043891)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
University of Nottingham, UK University of Nottingham, UK
Content
Modifying flavour: an introduction
A J Taylor and J Hort, University of Nottingham, UK
Introduction. References.
Flavouring substances: from chemistry and carriers to legislation
D Baines, Baines Food Consultancy Ltd, UK
The importance of olfaction in the appreciation of flavour. Flavouring substances in foods. Flavouring substances legislation. Conclusions.
Extraction of flavourings from natural sources
G Cravotto, University of Turin, Italy and P Cintas, University of Extremadura, Spain
Introduction. General overview. Supercritical fluid extraction: SC-CO2. Continuous sub-critical water extraction (CSWE). Ultrasound-assisted extraction (UAE). Microwave-assisted extraction (MAE). Extraction in the analysis of flavours. Drying methods and solvent distribution. Conclusions. References.
From fermentation to white biotechnology: how microbial catalysts generate flavours
R G Berger, Leibniz University of Hannover, Germany
Introduction. Flavour formation along known pathways. Flavours from complex substrates. white technology. Future trends. Sources of further information. References.
New developments in yeast extracts for use as flavour enhancers
B Noordam and F R Meijer, DSM Food Specialities, The Netherlands
Introduction. Developments in yeast extracts. Materials and methods. Results and discussion. Conclusions. References.
Chiral chemistry and food flavourings
S Serro, Politecnico di Milano, Italy
Introduction. Chiral flavour - availability. Chiral flavour. Key flavour compounds. Sources of further information and advice.
Formulating low fat food: the challenge of retaining flavour quality
J Hort and D Cook, University of Nottingham, UK
Introduction. Lowering the fat content of food: what happens to the flavour? Strategies for replacing fat in foods and the implications for flavour. Why is fat so hard to replace? Representation of fat in the brain. Future trends. References.
New pungent and cooling compounds for use in foods
C C Galopin, Givaudan Flavors Company, USA
Introduction. History. Fundamental differences between chemesthetics and flavours. Physiology. Common pungent chemicals and their activity. Common cooling compounds and their activity. Future trends. Conclusion. References.
Controlled release of flavour in food products
G Reineccius, University of Minnesota, USA
Introduction. Industrial approaches for protecting flavourings from deterioration. Industrial approaches to achieve controlled release of flavourings. Needs in flavour encapsulation/controlled release. Advice. References.
Developments in sweeteners
S Kemp and M Lindley, Kemps Research Solutions Ltd, UK
Introduction. Mechanism of sweetness perception. Novel sweeteners. Sweetness potentiators. sweetness inhibitors Future trends. Sources of further information and advice. References.
Enhancing umami taste in foods
J B Marcus, Kendall College, USA
Umami: what it is, what it does and how it works. Culinary history of umami in flavour enhancement. Scientific background of umami in flavour enhancement. How the culinary aspects and science of umami interact. Asian condiments that impart umami taste and taste active components. Western foods that impart umami taste and taste active components. Other umami taste-activators. Taste active components and umami synergy. Umami formed ripening, drying, curing, aging and fermenting. Practical aspects of umami in consumer acceptance. consumer applications of umami. Food technology applications. Umami applications that maximise flavour, food acceptance and food preference. Umami applications: develop and enhance recipes and products. United states umami initiatives. European umami initiatives. Future trends. Sources of further information and advice. References.
Bitter blockers in foods and pharmaceuticals
R MacGregor, Linaguagen Corporation, USA
Introduction. Why reduce bitterness in foods and pharmaceuticals? Current approaches to reducing bitterness. Advantages to bitter blocker pharmaceutical formulations. The science of taste perception. Identifying compounds that decrease the perception of bitterness. Future trends. Sources of further information and advice. References.
Masking agents for use in foods
M Gascon, Wixon Inc, USA
Introduction. Masking agents as additive ingredients. Outlook and perspectives. References.
Selecting the right flavourings for a food product
K B de Roos, Givaudan Nederland BV, The Netherlands
Introduction. Creation of the desired flavour profile. Stability of the flavouring. Solving flavour release problems. Solving flavour stability problems in products. Future trends. Sources of further information and advice. References.
A J Taylor and J Hort, University of Nottingham, UK
Introduction. References.
Flavouring substances: from chemistry and carriers to legislation
D Baines, Baines Food Consultancy Ltd, UK
The importance of olfaction in the appreciation of flavour. Flavouring substances in foods. Flavouring substances legislation. Conclusions.
Extraction of flavourings from natural sources
G Cravotto, University of Turin, Italy and P Cintas, University of Extremadura, Spain
Introduction. General overview. Supercritical fluid extraction: SC-CO2. Continuous sub-critical water extraction (CSWE). Ultrasound-assisted extraction (UAE). Microwave-assisted extraction (MAE). Extraction in the analysis of flavours. Drying methods and solvent distribution. Conclusions. References.
From fermentation to white biotechnology: how microbial catalysts generate flavours
R G Berger, Leibniz University of Hannover, Germany
Introduction. Flavour formation along known pathways. Flavours from complex substrates. white technology. Future trends. Sources of further information. References.
New developments in yeast extracts for use as flavour enhancers
B Noordam and F R Meijer, DSM Food Specialities, The Netherlands
Introduction. Developments in yeast extracts. Materials and methods. Results and discussion. Conclusions. References.
Chiral chemistry and food flavourings
S Serro, Politecnico di Milano, Italy
Introduction. Chiral flavour - availability. Chiral flavour. Key flavour compounds. Sources of further information and advice.
Formulating low fat food: the challenge of retaining flavour quality
J Hort and D Cook, University of Nottingham, UK
Introduction. Lowering the fat content of food: what happens to the flavour? Strategies for replacing fat in foods and the implications for flavour. Why is fat so hard to replace? Representation of fat in the brain. Future trends. References.
New pungent and cooling compounds for use in foods
C C Galopin, Givaudan Flavors Company, USA
Introduction. History. Fundamental differences between chemesthetics and flavours. Physiology. Common pungent chemicals and their activity. Common cooling compounds and their activity. Future trends. Conclusion. References.
Controlled release of flavour in food products
G Reineccius, University of Minnesota, USA
Introduction. Industrial approaches for protecting flavourings from deterioration. Industrial approaches to achieve controlled release of flavourings. Needs in flavour encapsulation/controlled release. Advice. References.
Developments in sweeteners
S Kemp and M Lindley, Kemps Research Solutions Ltd, UK
Introduction. Mechanism of sweetness perception. Novel sweeteners. Sweetness potentiators. sweetness inhibitors Future trends. Sources of further information and advice. References.
Enhancing umami taste in foods
J B Marcus, Kendall College, USA
Umami: what it is, what it does and how it works. Culinary history of umami in flavour enhancement. Scientific background of umami in flavour enhancement. How the culinary aspects and science of umami interact. Asian condiments that impart umami taste and taste active components. Western foods that impart umami taste and taste active components. Other umami taste-activators. Taste active components and umami synergy. Umami formed ripening, drying, curing, aging and fermenting. Practical aspects of umami in consumer acceptance. consumer applications of umami. Food technology applications. Umami applications that maximise flavour, food acceptance and food preference. Umami applications: develop and enhance recipes and products. United states umami initiatives. European umami initiatives. Future trends. Sources of further information and advice. References.
Bitter blockers in foods and pharmaceuticals
R MacGregor, Linaguagen Corporation, USA
Introduction. Why reduce bitterness in foods and pharmaceuticals? Current approaches to reducing bitterness. Advantages to bitter blocker pharmaceutical formulations. The science of taste perception. Identifying compounds that decrease the perception of bitterness. Future trends. Sources of further information and advice. References.
Masking agents for use in foods
M Gascon, Wixon Inc, USA
Introduction. Masking agents as additive ingredients. Outlook and perspectives. References.
Selecting the right flavourings for a food product
K B de Roos, Givaudan Nederland BV, The Netherlands
Introduction. Creation of the desired flavour profile. Stability of the flavouring. Solving flavour release problems. Solving flavour stability problems in products. Future trends. Sources of further information and advice. References.