Flavour Science

Written By Vicente Ferreira
Flavour Science
  • Publsiher : Academic Press
  • Release : 29 July 2013
  • ISBN : 012401724X
  • Pages : 742 pages
  • Rating : /5 from reviews
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Download or read book entitled Flavour Science by author: Vicente Ferreira which was release on 29 July 2013 and published by Academic Press with total page 742 pages . This book available in PDF, EPUB and Kindle Format. Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends

Flavour Science

Flavour Science
  • Author : Vicente Ferreira,Ricardo Lopez
  • Publisher : Academic Press
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, ...

Flavour Science

Flavour Science
  • Author : A. J. Taylor,D S Mottram
  • Publisher : Elsevier
  • Release Date : 1997-01-01
  • Total pages : 476
  • ISBN : 012401724X
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Summary : This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science....

Flavour Science

Flavour Science
  • Author : Wender L.P. Bredie,Mikael Agerlin Petersen
  • Publisher : Elsevier
  • Release Date : 2006-05-10
  • Total pages : 662
  • ISBN : 012401724X
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Summary : The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and ...

Flavour Science

Flavour Science
  • Author : Belén Concejero-Pardos,Purificación Hernandez-Orte,Vicente Ferreira
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The maturation and fining of the organoleptic character of wine continues from the end of the fermentation process until the moment of consumption, due to permanent modifications of the aromatic composition during the whole process, from grapes to wine. In order to study the potential aroma of grapes, a synthetic ...

Flavour Science

Flavour Science
  • Author : Lisa Methven,Maria Dermiki,Chutipapha Suwankanit,Orla B. Kennedy,Donald S. Mottram
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and ...

Flavour Science

Flavour Science
  • Author : Terry E. Acree,Gavin L. Sacks,Anne J. Kurtz,Misha T. Kwasniewski,Robert C. Williams,Edward H. Lavin
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The perception of wine aroma is an excellent example of the human ability to experience multiple sensations as a single gestalt, i.e. a configural perception or as a top-down process. For example, the same wine recognized as Riesling could, after some time spent on analysis, yield, “This Riesling has ...

Flavour Science

Flavour Science
  • Author : Thomas M. Amrein,Hugo Schwager,Roberto Meier,Peter Frey,Klaus Gassenmeier
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Prenyl ethyl ether (PRE) was identified as the compound causing a solvent off-note in ground hazelnuts using GC/olfactometry, odor value calculation, and spiking experiments. Studies aiming to discover the origin of this off-note were conducted. A mold strain could be isolated from decayed fruit which formed PRE on citrus ...

Flavour Science

Flavour Science
  • Author : Andreas Stangl,Herta Ziegler
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The juices of provenance-specific, non-blended Valencia Late oranges were analytically investigated. Focus was put on the establishment of a correlation between sensory evaluation of these premium quality juices and their quantitatively recorded aroma patterns, which were elucidated by a specially designed purge and trap/thermal desorption/GC technique. While the ...

Flavour Science

Flavour Science
  • Author : Andreas Degenhardt,Rüdiger Wittlake,Stefan Seilwind,Margit Liebig,Christa Runge,Jens-Michael Hilmer,Gerhard Krammer,André Gohr,Ludger Wessjohann
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The meaningful correlation of sensory data with analytical data is one of the most challenging tasks in flavor research. In beef stocks in particular, due to the presence of low levels of aroma-active compounds and the taste contribution of non-volatile molecules to the typical “juiciness” character, the consumer encounters a ...

Flavour Science

Flavour Science
  • Author : Christofora Hanny Wijayaa,I. Silamba,B. Kusbiantoro
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Two varieties of pineapples, Mahkota Bogor and Delika Subang, and their new genotype, Pasir Kuda, were freshly extracted by using liquid–liquid extraction and SPME, then analyzed by GC-MS and GC-O based on the NIF method. A total of 14 odor-active compounds were associated with the aroma of pineapple, of which ...

Flavour Science

Flavour Science
  • Author : Katharina V. Reichelt,Susanne Paetz,Karen M. Swanepoel,Jakob P. Ley,Gerhard E. Krammer
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Sensory-guided analysis of an aqueous-ethanolic extract of Mondia whitei indicated sweetness enhancing effects of 2-hydroxy-4-methoxybenzaldehyde (HMBA). Further sensory tests confirmed these findings at low concentrations (0.5mg/L). Higher concentrations did not show the desired effect, probably due to the strong coumarin-like flavor of HMBA. Similar to vanillin, the enhancement ...

Flavour Science

Flavour Science
  • Author : Daniel Plyer,Emily S. Mort,Lewis L. Jones,Neil C. Desforges,James W. Marshall
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The structure of the human umami receptor and orthosteric and allosteric-binding modes of umami compounds have been proposed. The relationship between in vivo concentration of umami compounds (on the tongue) and the perception of umami flavor does not appear to have been investigated. Using a swabbing technique similar to Davidson ...

Flavour Science

Flavour Science
  • Author : Elisabeth Guichard,Claude Yven,Marie Repoux,Etienne Sémon,Hélène Labouré,Gilles Feron
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : This chapter proposed an integrated approach to better understand the role of cheese composition, physiological parameters, and individual chewing behavior on aroma release and perception. Product effect (six cheeses) was more important than subject effect (14 healthy consumers). Differences were observed according to the hydrophobic properties of aroma compounds. More ethyl ...

Flavour Science

Flavour Science
  • Author : Francisco J. Olachea-Martínez,Hector B. Escalona-Buendia,Jose Ramon Verde-Calvo,Francisco Ruiz-Teran
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The effect of three different conditions for hops addition during must cooking was evaluated on beer produced at laboratory scale. Response variables were volatile composition, sensory perception, and bitterness index, as well as color, pH, sugars, and alcohol content. Results showed that even though the bitterness index was different among ...

Flavour Science

Flavour Science
  • Author : Barbara Suess,Daniel Festring,Anne Brockhoff,Andreas Degenhardt,Silvia Billmayer,Wolfgang Meyerhof,Thomas Hofmann
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Activity guided fractionation of a commercially available yeast extract led to the identification of (S)-N2-(1-carboxyethyl)guanosine 5′-monophosphate, a nucleotide exhibiting pronounced umami taste enhancing activity. Applying model reaction systems, this compound was found to be formed upon Maillard reaction of 5′-GMP with short chained carbohydrates. Consequently, systematic ...