The Resource Flavour development, analysis and perception in food and beverages, edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others], (electronic book)
Flavour development, analysis and perception in food and beverages, edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others], (electronic book)
Resource Information
The item Flavour development, analysis and perception in food and beverages, edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others], (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Flavour development, analysis and perception in food and beverages, edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others], (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Liverpool.
This item is available to borrow from 1 library branch.
- Summary
- Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.Covers
- Language
- eng
- Extent
- 1 online resource (448 pages)
- Contents
-
- Front Cover; Flavour Development, Analysis and Perception in Food and Beverages; Copyright; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Introduction; Part One: Characterisation and analysis of aroma compounds; Chapter 1: Introduction to aroma compounds in foods; 1.1. Introduction to aroma; 1.2. Sensomics and some definitions; 1.2.1. Gas chromatography-olfactometry; 1.2.2. Aroma extract dilution analysis; 1.2.3. Flavour dilution factors; 1.2.4. Stable isotope dilution analysis; 1.2.5. Odour thresholds; 1.2.6. Odour-activity values
- 1.2.7. Recombinates1.2.8. Omission tests; 1.2.9. Character impact compounds; 1.3. Structure, aroma and occurrence of compounds containing carbon, hydrogen and oxygen; 1.3.1. Aldehydes; 1.3.2. Alcohols; 1.3.3. Ketones; 1.3.4. Esters; 1.3.5. Lactones; 1.3.6. Carboxylic acids; 1.3.7. Terpenes and terpenoids; 1.4. Structure, aroma and occurrence of oxygen heterocycles and phenols; 1.4.1. Furans and furanoids; 1.4.2. Furanones; 1.4.3. Pyranones; 1.4.4. Phenols; 1.5. Structure, aroma and occurrence of nitrogen compounds; 1.5.1. Amines; 1.5.2. Pyrroles, pyrrolines and pyridines; 1.5.3. Pyrazines
- 1.6. Structure, aroma and occurrence of sulfur compounds1.6.1. Sulfides; 1.6.2. Thiols; 1.6.3. Thiophenes; 1.6.4. Thiazoles and thiazolines; 1.6.5. Thioesters and mercapto esters; 1.6.6. Isothiocyanates; 1.7. The future of flavour research; 1.8. Further reading; References; Chapter 2: Extraction techniques for analysis of aroma compounds; 2.1. Introduction; 2.2. Choosing an appropriate method for aroma extraction; 2.3. Good practice; 2.4. Headspace SPME; 2.5. Solvent-assisted flavour evaporation; 2.6. Solid-phase extraction; 2.7. The future of aroma extraction; References
- Chapter 3: Aroma extract analysis3.1. Introduction; 3.2. Gas chromatography and mass spectrometry; 3.2.1. Sample injection; 3.2.1.1. Liquid extract; 3.2.1.2. Desorption from a solid phase; 3.2.2. Component separation; 3.2.3. Detection; 3.2.4. Data analysis; 3.2.4.1. Identification from first principles; 3.2.4.2. Library searches; 3.2.4.3. Deconvolution; 3.2.4.4. Linear retention indices; 3.2.4.5. Reference compounds; 3.3. Quantification; 3.3.1. Stable isotope dilution assay; 3.3.2. Standard addition; 3.3.3. Semi-quantification; 3.4. Gas chromatography-olfactometry
- 3.4.1. Aroma extract dilution analysis3.5. Future trends in GC-MS; References; Chapter 4: Analysis of taints and off-flavours; 4.1. Introduction; 4.2. The origins of taints and off-flavours in food; 4.3. Consumer perception and sensory evaluation; 4.4. Methods of analysis; 4.4.1. Sampling; 4.4.2. Sensory analysis; 4.4.3. Chemical analysis; 4.5. Examples of taints and the methods employed; 4.5.1. Halogenated phenols and anisoles; 4.5.2. Sulfur compounds; 4.5.3. Taints from packaging; 4.5.4. Taints in water; 4.5.5. Taints from microorganisms; 4.5.6. Off-flavours from lipid oxidation/hydrolysis
- Isbn
- 9781782421115
- Label
- Flavour development, analysis and perception in food and beverages
- Title
- Flavour development, analysis and perception in food and beverages
- Statement of responsibility
- edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others]
- Title variation
- Flavor development, analysis and perception in food and beverages
- Language
- eng
- Summary
- Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.Covers
- Cataloging source
- E7B
- Dewey number
- 664.5
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP450
- LC item number
- .F538 2015eb
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
-
- Parker, J. K.
- Elmore, J. S.
- Methven, L.
- Balagiannis, D. P.
- Series statement
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Series volume
- 273
- http://library.link/vocab/subjectName
-
- Flavoring essences
- Flavor
- Label
- Flavour development, analysis and perception in food and beverages, edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others], (electronic book)
- Bibliography note
- Includes bibliographical references at the end of each chapters and index
- Carrier category
- online resource
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type MARC source
- rdacontent
- Contents
-
- Front Cover; Flavour Development, Analysis and Perception in Food and Beverages; Copyright; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Introduction; Part One: Characterisation and analysis of aroma compounds; Chapter 1: Introduction to aroma compounds in foods; 1.1. Introduction to aroma; 1.2. Sensomics and some definitions; 1.2.1. Gas chromatography-olfactometry; 1.2.2. Aroma extract dilution analysis; 1.2.3. Flavour dilution factors; 1.2.4. Stable isotope dilution analysis; 1.2.5. Odour thresholds; 1.2.6. Odour-activity values
- 1.2.7. Recombinates1.2.8. Omission tests; 1.2.9. Character impact compounds; 1.3. Structure, aroma and occurrence of compounds containing carbon, hydrogen and oxygen; 1.3.1. Aldehydes; 1.3.2. Alcohols; 1.3.3. Ketones; 1.3.4. Esters; 1.3.5. Lactones; 1.3.6. Carboxylic acids; 1.3.7. Terpenes and terpenoids; 1.4. Structure, aroma and occurrence of oxygen heterocycles and phenols; 1.4.1. Furans and furanoids; 1.4.2. Furanones; 1.4.3. Pyranones; 1.4.4. Phenols; 1.5. Structure, aroma and occurrence of nitrogen compounds; 1.5.1. Amines; 1.5.2. Pyrroles, pyrrolines and pyridines; 1.5.3. Pyrazines
- 1.6. Structure, aroma and occurrence of sulfur compounds1.6.1. Sulfides; 1.6.2. Thiols; 1.6.3. Thiophenes; 1.6.4. Thiazoles and thiazolines; 1.6.5. Thioesters and mercapto esters; 1.6.6. Isothiocyanates; 1.7. The future of flavour research; 1.8. Further reading; References; Chapter 2: Extraction techniques for analysis of aroma compounds; 2.1. Introduction; 2.2. Choosing an appropriate method for aroma extraction; 2.3. Good practice; 2.4. Headspace SPME; 2.5. Solvent-assisted flavour evaporation; 2.6. Solid-phase extraction; 2.7. The future of aroma extraction; References
- Chapter 3: Aroma extract analysis3.1. Introduction; 3.2. Gas chromatography and mass spectrometry; 3.2.1. Sample injection; 3.2.1.1. Liquid extract; 3.2.1.2. Desorption from a solid phase; 3.2.2. Component separation; 3.2.3. Detection; 3.2.4. Data analysis; 3.2.4.1. Identification from first principles; 3.2.4.2. Library searches; 3.2.4.3. Deconvolution; 3.2.4.4. Linear retention indices; 3.2.4.5. Reference compounds; 3.3. Quantification; 3.3.1. Stable isotope dilution assay; 3.3.2. Standard addition; 3.3.3. Semi-quantification; 3.4. Gas chromatography-olfactometry
- 3.4.1. Aroma extract dilution analysis3.5. Future trends in GC-MS; References; Chapter 4: Analysis of taints and off-flavours; 4.1. Introduction; 4.2. The origins of taints and off-flavours in food; 4.3. Consumer perception and sensory evaluation; 4.4. Methods of analysis; 4.4.1. Sampling; 4.4.2. Sensory analysis; 4.4.3. Chemical analysis; 4.5. Examples of taints and the methods employed; 4.5.1. Halogenated phenols and anisoles; 4.5.2. Sulfur compounds; 4.5.3. Taints from packaging; 4.5.4. Taints in water; 4.5.5. Taints from microorganisms; 4.5.6. Off-flavours from lipid oxidation/hydrolysis
- Control code
- SCIDI899000169
- Dimensions
- unknown
- Extent
- 1 online resource (448 pages)
- Form of item
- online
- Isbn
- 9781782421115
- Media category
- computer
- Media MARC source
- rdamedia
- Other physical details
- illustrations, tables.
- Specific material designation
- remote
- Label
- Flavour development, analysis and perception in food and beverages, edited by J. K. Parker, J. S. Elmore and L. Methven ; contributors, D. P. Balagiannis [and twenty-four others], (electronic book)
- Bibliography note
- Includes bibliographical references at the end of each chapters and index
- Carrier category
- online resource
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type MARC source
- rdacontent
- Contents
-
- Front Cover; Flavour Development, Analysis and Perception in Food and Beverages; Copyright; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Introduction; Part One: Characterisation and analysis of aroma compounds; Chapter 1: Introduction to aroma compounds in foods; 1.1. Introduction to aroma; 1.2. Sensomics and some definitions; 1.2.1. Gas chromatography-olfactometry; 1.2.2. Aroma extract dilution analysis; 1.2.3. Flavour dilution factors; 1.2.4. Stable isotope dilution analysis; 1.2.5. Odour thresholds; 1.2.6. Odour-activity values
- 1.2.7. Recombinates1.2.8. Omission tests; 1.2.9. Character impact compounds; 1.3. Structure, aroma and occurrence of compounds containing carbon, hydrogen and oxygen; 1.3.1. Aldehydes; 1.3.2. Alcohols; 1.3.3. Ketones; 1.3.4. Esters; 1.3.5. Lactones; 1.3.6. Carboxylic acids; 1.3.7. Terpenes and terpenoids; 1.4. Structure, aroma and occurrence of oxygen heterocycles and phenols; 1.4.1. Furans and furanoids; 1.4.2. Furanones; 1.4.3. Pyranones; 1.4.4. Phenols; 1.5. Structure, aroma and occurrence of nitrogen compounds; 1.5.1. Amines; 1.5.2. Pyrroles, pyrrolines and pyridines; 1.5.3. Pyrazines
- 1.6. Structure, aroma and occurrence of sulfur compounds1.6.1. Sulfides; 1.6.2. Thiols; 1.6.3. Thiophenes; 1.6.4. Thiazoles and thiazolines; 1.6.5. Thioesters and mercapto esters; 1.6.6. Isothiocyanates; 1.7. The future of flavour research; 1.8. Further reading; References; Chapter 2: Extraction techniques for analysis of aroma compounds; 2.1. Introduction; 2.2. Choosing an appropriate method for aroma extraction; 2.3. Good practice; 2.4. Headspace SPME; 2.5. Solvent-assisted flavour evaporation; 2.6. Solid-phase extraction; 2.7. The future of aroma extraction; References
- Chapter 3: Aroma extract analysis3.1. Introduction; 3.2. Gas chromatography and mass spectrometry; 3.2.1. Sample injection; 3.2.1.1. Liquid extract; 3.2.1.2. Desorption from a solid phase; 3.2.2. Component separation; 3.2.3. Detection; 3.2.4. Data analysis; 3.2.4.1. Identification from first principles; 3.2.4.2. Library searches; 3.2.4.3. Deconvolution; 3.2.4.4. Linear retention indices; 3.2.4.5. Reference compounds; 3.3. Quantification; 3.3.1. Stable isotope dilution assay; 3.3.2. Standard addition; 3.3.3. Semi-quantification; 3.4. Gas chromatography-olfactometry
- 3.4.1. Aroma extract dilution analysis3.5. Future trends in GC-MS; References; Chapter 4: Analysis of taints and off-flavours; 4.1. Introduction; 4.2. The origins of taints and off-flavours in food; 4.3. Consumer perception and sensory evaluation; 4.4. Methods of analysis; 4.4.1. Sampling; 4.4.2. Sensory analysis; 4.4.3. Chemical analysis; 4.5. Examples of taints and the methods employed; 4.5.1. Halogenated phenols and anisoles; 4.5.2. Sulfur compounds; 4.5.3. Taints from packaging; 4.5.4. Taints in water; 4.5.5. Taints from microorganisms; 4.5.6. Off-flavours from lipid oxidation/hydrolysis
- Control code
- SCIDI899000169
- Dimensions
- unknown
- Extent
- 1 online resource (448 pages)
- Form of item
- online
- Isbn
- 9781782421115
- Media category
- computer
- Media MARC source
- rdamedia
- Other physical details
- illustrations, tables.
- Specific material designation
- remote
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