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from C.H.I.P.S.
edited by J. R. Piggott and A. Paterson
Advertising claims that food is natural, without additives or artifical ingredients,
have taken on great importance in marketing. This volume reviews our present knowledge of
the origins and perception of natural food flavors and the effects of processing.
This book addresses
the importance of flavor and its influence on food acceptability, how to measure flavor
and how to ensure that the flavor presented in a food is the optimum for the consumer.
It also describes the sources of the important components of flavor,
explaining how and why there is variation in a particular food. The examination of complex
flavors and the application of biotechnology to the development of novel natural flavors are
also covered.
Key features:
Predicting acceptability from flavor data. Sensory analysis of flavors. Food acceptability.
Psychology and psychophysiological measurements of flavor.
Matching sensory and instrumental analysis. Product optimization. Software for data
collection and processing. Citrus breeding and flavor. Cereal flavors. Meat flavor.
Consumer perceptions of natural foods. Biotechnical production of flavors - current study.
Natural flavors for alcoholic beverages. Beer flavor. Wine flavor. Flavor of distilled beverages.
Cocoa flavor. Cheese flavor. Savory flavors - an overview. References. Index.
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