Universidad del Quindío

Includes bibliographical references and index.

Ch. 1. Specificity of food odorants / Henryk Jelen -- ch. 2. Important tastants and new developments / Jakob Ley ... [et al.] -- ch. 3. Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel -- ch. 4. Lipid-derived flavor compounds / Henryk Jelen and Erwin Wñasowicz -- ch. 5. Saccharides-derived flavor compounds / Margorzata Majcher -- ch. 6. Flavors from amino acids / Henry-Eric Spinnler -- ch. 7. Binding and release of flavor compounds / Elisabeth Guichard -- ch. 8. Flavor suppression and enhancement / Jakob Ley, Katharina Reichelt, and Gerhard Krammer -- ch. 9. Legislation, safety assessment, and labeling of food flavors and flavoring / Manfred Léutzow -- ch. 10. Essential oils and spices / Danuta Kalemba and Anna Wajs -- ch. 11. Functional (nonflavor) properties of flavor compouds / Alfreda Wei and Takayuki Shibamoto -- ch. 12. Flavors from cheeses / Henry-Eric Spinnler -- ch. 13. Red meat flavor / Jennie M. Hodgen and Chris R. Calkins -- ch. 14. Flavor of wine / Vicente Ferreira and Felipe San Juan -- ch. 15. Flavor of bread and bakery products / Salim-ur-Rehman and Javaid Aziz Awan -- ch. 16. Food taints and off-flavors / Kathy Ridgway and S.P.D. Lalljie -- ch. 17. Volatile compounds in food authenticity and traceability testing / Tomas Cajka and Jana Hajslova -- ch. 18. Mapping the combinatorial code of food flavors by means of molecular sensory science approach / Peter Schieberle and Thomas Hofmann -- ch. 19. Methods for sensory analysis / Renata Zawirska-Wojtasiak -- ch. 20. Machine olfaction : a devices approach to measurement of food aroma / Corrado Di Natale.

"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- Provided by publisher.