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Elsevier

Flavor of Foods and Beverages

Chemistry and Technology

  • 1st Edition - December 28, 1978
  • Latest edition
  • Editor: George Charalambous
  • Language: English

Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the… Read more

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Description

Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages. This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition. This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.

Table of contents

List of Contributors
Preface
  1. Flavor Modification
  2. New Developments in Meat Aroma Research
  3. Flavor Problems in the Application of Soy Protein Materials as Meat Substitutes
  4. Flavoring Vegetable Protein Meat Analogs
  5. Flavor Development of White and Provincial Greek Bread Traditional and Rural Breadmaking Process
  6. Some Recent Advances in the Knowledge of Cheese Flavor
  7. Flavor Aspects of Chocolate
  8. Cocoa Substitution
  9. Biomolecular Studies of a Class of Sweet Compounds
  10. Intense Sweetness of Natural Origin
  11. Flavor Interactions with Food Ingredients from Headspace Analysis Measurements
  12. Occurrence of Amadori and Heyns Rearrangement Products in Processed Food and Their Role in Flavor Formation
  13. Formation of Lactones and Terpenoids by Microorganisms
  14. The Chemistry of the Black-Caramel Color Substance s of Several Human Foods
  15. Characterization of Synthetic Substances in Food Flavors by Isotopic Analysis
  16. Analysis of Air Odorants in the Environment of a Confections Manufacturing Plant
  17. Cat and Human Taste Responses to L-a-Amino Acid Solutions
  18. Aroma Analysis of Virgin Olive Oil by Head Space (Volatiles) and Extraction (Polyphenols ) Techniques
  19. The Volatile Fraction of Orange Juice . Methods for Extraction and Study of Composition
  20. The Aroma of Various Teas
  21. Relationship between Physical and Chemical Analysis and Taste-Testing Results with Beers
  22. The Aroma Composition of Distilled Beverages and Perceived Aroma of Whisky
  23. Wine Flavor
  24. Alteration in a Wine Distillate during Ageing
  25. Possibilities of Characterizing Wine Quality and Vine Varieties by Means of Capillary Chromatography
Index

Product details

  • Edition: 1
  • Latest edition
  • Published: November 14, 2012
  • Language: English

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