Flavour Science

Autor: Vicente Ferreira
Publisher: Academic Press
ISBN: 012401724X
File Size: 10,17 MB
Format: PDF, Mobi
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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

Autor: Anne Saint-Eve
Publisher: Elsevier Inc. Chapters
ISBN: 0128067160
File Size: 27,98 MB
Format: PDF
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The aim of this study was to quantify the effects of sugar and CO2 contents on the sensory and physicochemical properties of mint-flavored carbonated beverages, combining sensory and instrumental dynamic methods. Sensory results revealed that the presence of CO2 increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released more aroma compounds in the nose space than non-carbonated ones. Sugar content increased aroma perception only in the case of non-carbonated beverages, highlighting the existence of sensory interactions between sweet and aroma perceptions. For carbonated beverages, sugar content had an impact on aroma release, but not on aroma perception.

Flavour Science

Autor: Isabelle Déléris
Publisher: Elsevier Inc. Chapters
ISBN: 0128066903
File Size: 37,54 MB
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This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been established, essentially between temporal parameters.

Flavour Science

Autor: Miriam Kort
Publisher: Elsevier Inc. Chapters
ISBN: 012806773X
File Size: 35,84 MB
Format: PDF, ePub
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The Flavour Analysis Department of TNO Triskelion specializes in the analysis of off-flavors in food and feed products, packaging materials, household equipment, air contaminants, etc. It has extensive experience within contract research for industries all over Europe. Its approach is to find the source of the off-flavor using the human nose and GC-MS olfactometry (GC-MS-O) equipment. Thanks to the depth of our experience, most of the problems can be solved within a short period of time (24/7 hours when necessary). After identifying the source, the industry is advised on the human health implications and also how to prevent the same off-flavor problem in the future.

Time Dependent Measures Of Perception In Sensory Evaluation

Autor: Joanne Hort
Publisher: John Wiley & Sons
ISBN: 1118991621
File Size: 53,69 MB
Format: PDF, Kindle
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Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.

Flavour Science

Autor: Markus Buchhaupt
Publisher: Elsevier Inc. Chapters
ISBN: 012806725X
File Size: 13,17 MB
Format: PDF, Docs
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The α-dioxygenase from rice (Oryza sativa) was cloned into E. coli. Resting cells of this recombinant E. coli strain were able to convert different fatty acids to the respective fatty aldehydes shortened by one carbon atom. Addition of Triton X-100 improved the conversion rate up to 1g aldehyde per liter per hour. A second biotransformation could be executed without any loss of biocatalytic activity, proving biocatalyst stability.

Wine Tasting

Autor: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0128018267
File Size: 70,55 MB
Format: PDF
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From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Flavourings

Autor: Erich Ziegler
Publisher: John Wiley & Sons
ISBN: 3527611819
File Size: 62,85 MB
Format: PDF
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The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.

Flavour Science

Autor: Wender L.P. Bredie
Publisher: Elsevier
ISBN: 9780080462219
File Size: 33,34 MB
Format: PDF
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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 original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail