Food Flavour Technology (PDF)

Food flavour technology is of key importance for the food industry.
Increasingly, food products must comply with legal requirements and
conform to consumer demands for "natural" products, but
the simple fact is that, if foods do not taste good, they will not
be consumed and any nutritional benefit will be lost. There
is therefore keen interest throughout the world in the production,
utilisation and analysis of flavours.

The second edition of this successful book offers a broad
introduction to the formulation, origins, analysis and performance
of food flavours, updating the original chapters and adding
valuable new material that introduces some of the newer
methodologies and recent advances.

The creation of flavourings is the starting point for the book,
outlining the methodology and constraints faced by
flavourists. Further constraints are considered in a chapter
dealing with international legislation. The origins of flavours are
described in three chapters covering thermal generation,
biogeneration and natural sources, keeping in mind the adjustments
that manufacturers have had to make to their raw materials and
processes to meet the demand for natural products whilst complying
with cost issues. Delivery of flavours using encapsulation or
through an understanding of the properties of the food matrix is
described in the next two chapters, and this section is followed by
chapters describing the different ways to analyse flavours using
instrumental, modelling and sensory techniques. The book is aimed
at food scientists and technologists, ingredients suppliers,
quality assurance personnel, analytical chemists and
biotechnologists.