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Flavour Science

Flavour Science Book
Author : A. J. Taylor,D S Mottram
Publisher : Elsevier
Release : 1997-01-01
ISBN : 1845698231
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Wender L.P. Bredie,Mikael Agerlin Petersen
Publisher : Elsevier
Release : 2006-05-10
ISBN : 9780080462219
Language : En, Es, Fr & De

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Book Description :

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

Flavour Science

Flavour Science Book
Author : Vicente Ferreira,Ricardo Lopez
Publisher : Academic Press
Release : 2013-07-29
ISBN : 012401724X
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Belén Concejero-Pardos,Purificación Hernandez-Orte,Vicente Ferreira
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067454
Language : En, Es, Fr & De

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Book Description :

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 wine solution supplemented with grape precursors extract and with pure aromatic compounds was submitted to accelerated ageing, simulating maturation in the bottle.

Flavour Science

Flavour Science Book
Author : Lisa Methven,Maria Dermiki,Chutipapha Suwankanit,Orla B. Kennedy,Donald S. Mottram
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067772
Language : En, Es, Fr & De

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Book Description :

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 flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC led to increased umami taste perception within meat products, however where sweetness and acidity were concurrently increased, the overall umami taste was suppressed.

Flavour Science

Flavour Science Book
Author : Felipe San Juan,Juan Cacho,Vicente Ferreira,Ana Escudero
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067098
Language : En, Es, Fr & De

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Book Description :

The aim of this work was to compare the chemical composition of the aroma of three different price categories of Spanish red wines. To achieve this, 116 odorants were quantified in 96 wines. The group of wines with the highest price (25–15€/bottle) presented the highest levels of compounds related to aging: oak aging related compounds, Brett character related odorants, volatile sulfur compounds, and oxidation related aldehydes. On the other hand, low priced wines (

Flavour Science

Flavour Science Book
Author : Thomas M. Amrein,Hugo Schwager,Roberto Meier,Peter Frey,Klaus Gassenmeier
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128068094
Language : En, Es, Fr & De

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Book Description :

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 fruit.

Flavour Science

Flavour Science Book
Author : Katharina Breme,Barbara Guggenbühl
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067063
Language : En, Es, Fr & De

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Book Description :

An odor-representative HS-SPME extract of a red-berries yoghurt drink was analyzed by GC-MS/FID–olfactometry. Fruity odor notes were dominant; the main odor-impact compounds were three ethyl esters and one alcohol. Methyl hexanoate, the major compound, was not perceived by the panel. In order to study flavor release in dairy products, samples with different textures were spiked with a red-berries model aroma and analyzed. Differences in flavor release were found, but can most likely not be attributed to texture only, as additional factors (e.g., volatile and chemical composition, pH) can have a strong influence.

Flavour Science

Flavour Science Book
Author : Andreas Degenhardt,Margit Liebig,Birgit Kohlenberg,Beate Hartmann,Stefan Brennecke,Uwe Schäfer,Dirk Schrader,Günter Kindel,Stephan Trautzsch,Gerhard E. Krammer
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067330
Language : En, Es, Fr & De

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Book Description :

Model studies have been performed with individual citrus related aroma compounds such as citral, α-terpineol, α-terpinene, and others, in order to de-couple the complexity of citrus flavors. Degradation pathways and transformation rates have been determined for the most relevant compounds leading to the most prominent off-note compound p-methyl acetophenone. Citral is one of the main precursors. Catechins (flavan-3-ols) are often used as antioxidants for stabilization of flavor mixtures. The reactivity of catechins towards aldehydes is underestimated. In our study, we demonstrate the formation of covalent catechin–citral adducts – a reaction that might influence the aroma stability of citrus flavors in the presence of catechins. As a result, the freshness of citrus flavors and stability of key aroma-active substances can be improved, on the result of this study.

Flavour Science

Flavour Science Book
Author : Andreas Stangl,Herta Ziegler
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128068078
Language : En, Es, Fr & De

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Book Description :

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 astonishing, reproducible diversity of juices from different geographic origins was striking, sensory evaluation clearly showed that consumer acceptance is more correlated with the physicochemical properties of the specific juice matrices than with the content of single aroma constituents. The elucidation of the aroma pattern of non-blended provenance-specific juices contributes to a better understanding of oranges juices, clearly demonstrating that a specific amount of aroma or even single aroma compounds, often considered a necessity for reconstituted juices, is contradicted by the diversity of nature.

Flavour Science

Flavour Science Book
Author : Christofora Hanny Wijayaa,I. Silamba,B. Kusbiantoro
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067497
Language : En, Es, Fr & De

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Book Description :

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 methyl 2-methyl butanoate and ethyl 2-methyl butanoate were found to be responsible for the fruity sweet odor. Mahkota Bogor has the highest liking rank, followed by Pasir Kuda and Delika Subang, respectively. The fruity, sweet, caramel, fresh pineapple, sweet-candy olfactory attributes could be contributing to the acceptability. The cross-bred pineapple showed a different aroma signature.

Flavour Science

Flavour Science Book
Author : Isabelle Déléris,Anne Saint-Eve,Etienne Sémon,Jean Luc Le Quéré,Hervé Guillemin,Isabelle Souchon
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128066903
Language : En, Es, Fr & De

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Book Description :

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

Flavour Science Book
Author : Katharina V. Reichelt,Susanne Paetz,Karen M. Swanepoel,Jakob P. Ley,Gerhard E. Krammer
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067934
Language : En, Es, Fr & De

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Book Description :

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 mainly results from a congruent flavor effect. Trials with nose clamps clearly reduced the observed effects. In a simple sugar reduced beverage application, however, HMBA was able to partly restore the sweetness of the beverage.

Flavour Science

Flavour Science Book
Author : Daniel Plyer,Emily S. Mort,Lewis L. Jones,Neil C. Desforges,James W. Marshall
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067780
Language : En, Es, Fr & De

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Book Description :

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 and co-workers, taste perception and analytical chemistry were used to study the relationship between taste stimuli and taste perception. Synergistic effects of orthosteric and allosteric-binding umami compounds were also studied.

Flavour Science

Flavour Science Book
Author : Elisabeth Guichard,Claude Yven,Marie Repoux,Etienne Sémon,Hélène Labouré,Gilles Feron
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067799
Language : En, Es, Fr & De

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Book Description :

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 propanoate and less nonan-2-one (more hydrophobic compound) were released from cheeses with higher fat levels, and more of these two aroma compounds were released from firmer cheeses compared to softer cheeses. For nonan-2-one, the amount of aroma released could not explain the perception due to fat-aroma sensory interactions.

Flavour Science

Flavour Science Book
Author : Antonio Raffo,Antonio D’Aloise,Ewald Lardschneider,Flavio Paoletti,Federico Marini,Remo Bucci,Markus Kelderer
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067217
Language : En, Es, Fr & De

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Book Description :

The effect of the use of different organic fertilizers on formation of aroma compounds in cv. Golden Delicious apples was investigated. Results from the first year of the study suggested that the application of three different organic fertilizers did not reflect on marked univocal differences in the profile of aroma compounds in the fruits. Nevertheless, some effects of the fertilization were observed; therefore the use of different organic fertilizers, characterized by different efficiency in N mineralization, seemed to have the potential to significantly affect the formation of aroma compounds in apple fruits.

Flavour Science

Flavour Science Book
Author : Khaled Saadi,Mourad Korichi,Vincent Gerbaud,Thierry Talou,Pascal Floquet
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067802
Language : En, Es, Fr & De

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Book Description :

We present an alternative classification of the odor molecules based on 0D, 1D, 2D, and 3D molecular descriptors by using the Random Forest Tree (RFT). Ninety eight molecules of pyrazine derivatives are classified among three classes of aroma notes: Green, Nutty, and Bell-Pepper. The classification model uses 180, 40, 45, and 50 trees in the forest respectively for the 0D, 1D, 2D, and 3D descriptors. The use of descriptors 0D, 1D, 2D, and 3D correctly classify 72.1%, 70.6%, 82.4%, and 85.3% of the molecules during the learning phase. For the test phase, the classification rate is 80%, 86.7%, 93.3%, and 90%. This shows that RFT is able to develop the molecular Structure–Odor relationship.

Flavour Science

Flavour Science Book
Author : Camilla Varming,José M. Amigo,Mikael A. Petersen,Torben Toldam-Andersen
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128067411
Language : En, Es, Fr & De

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Book Description :

Old Danish apple cultivars might have potential in the production of speciality apple juices with unique flavor qualities. In the present study, aroma analysis was performed on juices from 160 local apple cultivars. Chromatographic data treatment challenges in the analysis of this large number of samples with very different volatile profiles were overcome with PARAFAC2 and PCA. The main compound groups identified were acetate esters, butanoate esters, and alcohols, and there were large differences in the aroma profiles of the juices of the different apple cultivars.

Flavour Science

Flavour Science Book
Author : Francisco J. Olachea-Martínez,Hector B. Escalona-Buendia,Jose Ramon Verde-Calvo,Francisco Ruiz-Teran
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 0128068027
Language : En, Es, Fr & De

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Book Description :

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 treatments, no difference in bitter taste was found by assessors. Volatile composition and sensory analysis showed that there were small changes in the aromatic profile of the beers from the different treatments.

Flavour Science

Flavour Science Book
Author : Pierre Dussort,Nicolas Deprêtre,Elias Bou-Maroun,Pascal Brunerie,Elisabeth Guichard,Yves Le Fur,Jean-Luc Le Quéré
Publisher : Elsevier Inc. Chapters
Release : 2013-07-29
ISBN : 012806756X
Language : En, Es, Fr & De

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Book Description :

Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.