Food Flavors: Chemical, Sensory and Technological Properties

1st Edition

Henryk Jelen

CRC Press
Published October 12, 2016
Reference - 504 Pages - 121 B/W Illustrations
ISBN 9781138034976 - CAT# K31375
Series: Chemical & Functional Properties of Food Components

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Summary

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas.

Topics discussed include:

  • The nature of food odorants and tastants and the way they are perceived by the human olfactory system
  • Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli
  • The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates)
  • Technological issues related to flavor compounds
  • Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods
  • Safety and regulatory aspects of flavorings used in foods
  • Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products
  • Food taints and off-flavors
  • Analytical approaches to characterize food flavors

The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.

 

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