Food Aroma Evolution During Food Processing Cooking and Aging 1st Edition by Matteo Bordiga, Leo M L Nollet ISBN 9780429441837 0429441835

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Product details:

ISBN 10: 0429441835

ISBN 13:  9780429441837

Author: Matteo Bordiga, Leo M. L. Nollet

 Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book.

Table of contents: 

1. Aroma and Odor

2. Flavors and Taste

3. Chemical Senses and Flavor Perception

4. Aroma Compounds (Description, Biosynthesis, and Regulation)

5. Orthonasal and Retronasal Olfaction

6. Extraction Methods of Volatile Compounds from Food Matrices

7. The Role of Gas Chromatography-Based Methodologies for the Understanding of Food Aromas

8. Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems

9. Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages

10. Food Aroma Compounds by Capillary Electrophoresis

11. Proton-Transfer-Reaction–Mass Spectrometry

12. Stable Isotope Dilution Assay

13. Food Processing, Cooking, and Aging: A Practical Case Study

14. The Maillard Reaction

15. Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies)

16. Novel and Emerging Technologies (Benefits and Limitations)

17. Distillates

18. Evolution of Beer Aroma

19. Coffee Flavor

20. Aroma Evolution in Chocolate Production

21. Bakery Products

22. Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds

23. Milk/Dairy

24. Meat

25. Fish

26. Fruits and Vegetables

27. Spices and Herbs

28. Off-Flavors in Alcoholic Beverages: An Overview

29. Interactions between the Food Matrix and Aroma Compounds in Relation to Perception

30. Food Emulsions as Flavor Delivery Systems

31. Relationship between Structure and Odor

32. Bioactive Potential of Sesquiterpenes

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Tags: Matteo Bordiga, Leo M L Nollet, Food, Aroma Evolution, Processing, Cooking, Aging