Coverart for item
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)

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
Contributor
Contributor
Editor
Subject
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
Member of
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)
Instantiates
Publication
Copyright
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)
Publication
Copyright
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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