1st Edition
Food Aroma Evolution During Food Processing, Cooking, and Aging
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book.
Features
- Covers aromatic evolution of food as it is affected by treatment
- Focuses on food processing, cooking, and aging
- Describes both classic and new analytical techniques
- Explains how the flavor perception results are influenced by other food constituents
The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work.
Also available in the Food Analysis & Properties Series:
Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)
Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)
Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671)
For a complete list of books in this series, please visit our website at:
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
SECTION 1 – AROMA, TASTE, AND FLAVOR
Chapter 1: Aroma and odor
Chapter 2: Flavors and taste
Chapter 3: Chemical senses and flavor perception
Chapter 4: Aroma compounds (description, biosynthesis and regulation)
Chapter 5: Orthonasal and retronasal olfaction
SECTION 2: ANALYTICAL TECHNIQUES
Chapter 6: Extraction methods of volatile compounds from food matrices
Chapter 7: The role of the gas chromatography based methodologies for the understanding of food aromas
Chapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systems
Chapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beverages
Chapter 10: Food aroma compounds by capillary electrophoresis
Chapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS)
Chapter 12: Stable Isotope Dilution Assay
SECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION
Chapter 13: Food processing, cooking, and aging, a practical case study
Chapter 14: The Maillard reaction
Chapter 15: Production of food aroma compounds (microbial and enzymatic methodologies)
Chapter 16: Novel and emerging technologies (benefits and limitations)
SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES
Chapter 17: Distillates
Chapter 18: Evolution of beer aroma
Chapter 19: Coffee flavor
Chapter 20: Aroma evolution in the chocolate production
Chapter 21: Bakery
Chapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and ageing aroma compounds
Chapter 23: Milk/dairy
Chapter 24: Meat
Chapter 25: Fish
Chapter 26: Fruits and vegetables
Chapter 27: Spices and herbs
Chapter 28: Off-flavors in alcoholic beverages. An Overview
SECTION 5: INFLUENCES ON FLAVOR PERCEPTION
Chapter 29: Interactions between food matrix and aroma compounds in relation with perception
Chapter 30: Food emulsions as flavor delivery systems
Chapter 31: Relationship between structure and odor
Chapter 32: Bioactive potential of sesquiterpenes
Biography
Matteo Bordiga, Leo M.L. Nollet
