Flavor Chemistry and Technology, Second Edition

• provides comprehensive, coherent coverage of topics ranging from flavor chemistry to industry applications and legislation to quality control
• presents principles of flavor chemistry followed by industry practice and specific applications, making it one of the few books to cover both
• discusses complex, real world industry issues such as flavor creation, changes in flavor, and flavor production

A much-anticipated revision of a definitive resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the last 20 years.

New or expanded coverage includes:

• Flavor and the Information Age
• Food/Flavor interactions
• Flavor production and flavor release
• Taste and low-calorie foods
• Flavoring materials and flavor potentiators
• Changes to food flavors during processing
• Off-Flavors in foods
• Performance of flavors during processing and storage
• Applications of flavorings in processing

Contents

Flavor Chemistry

• An Overview of Flavor Perception
• Flavor and the Information Age
• Flavor Analysis
• Flavor Formation in Fruits and Vegetables
• Changes in Food Flavor Due to Processing
• Flavor Release from Foods
• Off-Flavors and Taints in Foods

Flavor Technology

• Flavoring Materials
• Flavoring Materials Made by Processing
• Artificial Flavoring Materials
• Flavor Potentiators
• Flavorists and Flavor Creation
• Flavor Production
• Flavor Applications
• Flavor Legislation and Religious Dietary Rules
• Quality Control

Index

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