Flavour in Food summarizes the wealth of recent research on how flavor develops in food and how it is perceived by the consumer.

Divided into two parts, the book begins by reviewing ways of measuring flavor and then examines the ways flavor is retained and released in food.

Flavour in Food covers:

• flavor retention in particular food matrices
• flavor release during the process of eating the range of influences governing flavor perception by the consumer
• understanding and controlling food flavor

Contents

Characterization of Aroma Compounds

1. The human perception of taste compounds
2. Processing information about flavour
3. Sensory analysis of food flavor
4. Choosing the correct analytical technique in aroma analysis
5. Matching sensory and instrumental data

Flavour Retention and Release from the Food Matrix

6. Flavour retention and releaase from the food matrix
7. Lipid-flavour interactions
8. Emulsion-flavour interactions
9. Protein-flavour interactions
10. Carbohydrate-flavour interactions
11. Modelling aroma interactions in food matrices
12. Flavour release from liquid food products
13. Influences on flavour perception
14. Genetic influences on taste
15. Texture-aroma interactions
16. Odour-taste interactions in flavour perception
17. The learning of human flavour preferences
18. The development of flavour perception from infancy to adulthood

Index

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