Food Flavour Technology 2e

List of contributors Preface 1 Creating and formulating flavours John Wright 1.1 Introduction 1.2 Interpreting analyses 1.3 Flavour characteristics 1.4 Applications 1.5 Flavour forms 1.6 Production issues 1.7 Regulatory affairs 1.8 A typical flavour 1.9 Commercial considerations 1.10 Summary References 2 Flavour legislation Jack Knights 2.1 Introduction 2.2 Methods of legislation 2.3 Legislation in the United States 2.4 International situation: JECFA 2.5 Council of Europe 2.6 European community 2.7 Current EU Situation and the future References 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions Josef Kerler, Chris Winkel, Tomas Davidek and Imre Blank 3.1 Introduction 3.2 General aspects of the Maillard reaction cascade 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours 3.4 Preparation of process flavours 3.5 Outlook References 4 Biotechnological flavour generation Ralf G. Berger, Ulrich Krings and Holger Zorn 4.1 Introduction 4.2 Natural flavours: market situation and driving forces 4.3 Advantages of biocatalysis 4.4 Micro-organisms 4.5 Enzyme technology 4.6 Plant catalysts 4.7 Flavours through genetic engineering 4.8 Advances in bioprocessing 4.9 Conclusion References 5 Natural sources of flavours Peter S.J. Cheetham 5.1 Introduction 5.2 Properties of flavour molecules 5.3 Dairy flavours 5.4 Fermented products 5.5 Cereal products 5.6 Vegetable sources of flavour 5.7 Fruit 5.8 Other flavour characteristics 5.9 Fragrance uses 5.10 Conclusion References 6 Useful principles to predict the performance of polymeric flavour delivery systems Daniel Benczedi 6.1 Overview 6.2 Introduction 6.3 Compatibility and cohesion 6.4 Sorption and swelling 6.5 Diffusion and release References 7 Delivery of flavours from food matrices Saskia M. van Ruth and Jacques P. Roozen 7.1 Introduction 7.2 Flavour properties 7.3 Thermodynamic aspects of flavour delivery 7.4 Kinetic aspects of flavour delivery 7.5 Delivery systems: food technology applications 7.6 Conclusions References 8 Modelling flavour release Rob Linforth 8.1 Introduction 8.2 Equilibrium partition models 8.3 Dynamic systems 8.4 In vivo consumption 8.5 Conclusion References 9 Instrumental methods of analysis Gary Reineccius 9.1 Analytical challenges 9.2 Aroma isolation 9.3 Selection of aroma isolation method 9.4 Aroma isolate fractionation prior to analysis 9.5 Flavour analysis by gas chromatography 9.6 Flavour analysis by HPLC 9.7 Identification of volatile flavours 9.8 Electronic 'noses' 9.9 Summary References 10 On-line monitoring of flavour processes Andrew J. Taylor and Rob S.T. Linforth 10.1 Introduction 10.2 Issues associated with in vivo monitoring of flavour release 10.3 Pioneers and development of on-line flavour analysis 10.4 On-line aroma analysis using chemical ionisation techniques 10.5 Analysis of tastants using direct mass spectrometry 10.6 Applications 10.7 Future References 11 Sensory methods of flavour analysis Ann C. Noble and Isabelle Lesschaeve 11.1 Introduction 11.2 Analytical tests 11.3 Consumer tests 11.4 Sensory testing administration 11.5 Selection and training of judges 11.6 Statistical analysis of data 11.7 Relating sensory and instrumental flavour data 11.8 Summary References 12 Brain imaging Luca Marciani, Sally Eldeghaidy, R.C. Spiller, P.A. Gowland and S.T. Francis 12.1 Introduction 12.2 Cortical pathways of taste, aroma and oral somatosensation 12.3 Imaging of brain function 12.4 Brain imaging of flavour 12.5 Future trends References Index