Modifying Flavour in Food provides professionals within the food industry with a comprehensive review of recent developments and research.
Features of Modifying Flavour in Food
- covers flavoring substances and the extraction of flavorings from natural sources
- discusses technologies which improve flavour such as white biotechnology, the development of yeast flavor enhancers and the formulation of flavoursome low fat food
- techniques for flavor modification such as the controlled release of flavors, developments in sweeteners and masking agents for foods
- applications of new ingredients such as bitter blockers and masking agents
- discusses adapting ingredients to meet consumer demand for nutritious food
- provides a unique insight for manufacturers concerned with flavor modification
Modifying Flavour in Food provides professionals within the food industry with a comprehensive review of recent developments and research.
Contents
Modifying flavour: an introduction
Flavouring substances: from chemistry and carriers to legislation
- The importance of olfaction in the appreciation of flavour
- Flavouring substances in foods
- Flavouring substances legislation
Extraction of flavourings from natural sources
- Supercritical fluid extraction: SC-CO2
- Continuous sub-critical water extraction (CSWE)
- Ultrasound-assisted extraction (UAE)
- Microwave-assisted extraction (MAE)
- Extraction in the analysis of flavours
- Drying methods and solvent distribution
From fermentation to white biotechnology: how microbial catalysts generate flavours
- Flavour formation along known pathways
- Flavours from complex substrates
- White technology
New developments in yeast extracts for use as flavour enhancers
- Developments in yeast extracts
- Materials and methods
- Results and discussion
Chiral chemistry and food flavourings
- Chiral flavour – availability
- Chiral flavour
- Key flavour compounds
Formulating low fat food: the challenge of retaining flavour quality
- Lowering the fat content of food: what happens to the flavour?
- Strategies for replacing fat in foods and the implications for flavour
- Why is fat so hard to replace?
- Representation of fat in the brain
New pungent and cooling compounds for use in foods
- History
- Fundamental differences between chemesthetics and flavours
- Physiology
- Common pungent chemicals and their activity
- Common cooling compounds and their activity
Controlled release of flavour in food products
- History
- Fundamental differences between chemesthetics and flavours
- Physiology
- Common pungent chemicals and their activity
- Common cooling compounds and their activity
Developments in sweeteners
- Mechanism of sweetness perception
- Novel sweeteners
- Sweetness potentiators
- Sweetness inhibitors Future trends
Enhancing umami taste in foods
- Umami: what it is, what it does and how it works
- Culinary history of umami in flavour enhancement
- Scientific background of umami in flavour enhancement
- How the culinary aspects and science of umami interact
- Asian condiments that impart umami taste and taste active components
- Western foods that impart umami taste and taste active components
- Other umami taste-activators
- Taste active components and umami synergy
- Umami formed ripening, drying, curing, aging and fermenting
- Practical aspects of umami in consumer acceptance
- Consumer applications of umami
- Food technology applications
- Umami applications that maximise flavour, food acceptance and food preference
- Umami applications: develop and enhance recipes and products
- United states umami initiatives
- European umami initiatives
Bitter blockers in foods and pharmaceuticals
- Why reduce bitterness in foods and pharmaceuticals?
- Current approaches to reducing bitterness
- Advantages to bitter blocked pharmaceutical formulations
- The science of taste perception
- Identifying compounds that decrease the perception of bitterness
Masking agents for use in foods
- Masking agents as additive ingredients
- Outlook and perspectives
Selecting the right flavourings for a food product
- Creation of the desired flavour profile
- Stability of the flavouring
- Solving flavour release problems
- Solving flavour stability problems in products
Index
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