Flavor Chemistry and Technology- 2nd Ed is written by Gary Reineccius. It covers many interesting topics such as industry applications, flavor chemistry, quality control and legislation. Some of the chapters that are included in this book are Flavor Chemistry and Flavor Technology. This book consists of many interesting topics that are informative in reality.
Handbook Of Spices, Seasonings, And Flavorings, Second Edition
Reference - 330 Pages - 15 Color & 1 B/W IllustrationsFeatures
An A to Z Catalog of Innovative Spices and Flavorings
Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.
While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice’s folklore and traditional medicine usage, and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas.
Going beyond the scope of most spice books, this reference describes ingredients found among the world’s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace, this book is a complete guide to developing and marketing successful products.
Table of ContentsSPICES IN HISTORY
TRENDS IN THE WORLD OF SPICES TODAYFORMS, FUNCTIONS AND APPLICATIONS OF SPICESSPICE LABELING, STANDARDS, REGULATIONS AND QUALITY SPECIFICATIONSA TO Z SPICES
“Spicy” Tale: A Short History of the Spice Trade
Ajowan. Allspice. Anise/Aniseed. Annatto/Achiote. Asafoetida/Asafetida. Basil. Bay/Laurel Leaf. Caper. Caraway. Cardamom/Cardamon. Celery. Chervil. Chile Peppers/Chilies. Chives. Cinnamon. Clove. Coriander(Seed and Leaf/Cilantro). Cumin and Black Cumin. Dill and Dillweed. Epazote. Fennel Seed. Fenugreek (Seed and Leaf). Galangal/Galangale/Galingale. Garlic . Ginger. Grains of Paradise. Horseradish. Juniper. Kaffir Lime. (Leaf and Fruit). Kari Leaf. Lavender. Lemon Balm. Lemon Verbena.
In 33 information-packed chapters, various experts discuss aspects of flavor creation, including topics such as:
Dimensions: 240 X 165
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide
Table of Contents :
Flavour Science, 1st Edition
Chapter. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Chapter. 2: Genomics and Biotechnology
Chapter. 3: Flavours Generated by Enzymes and Biological Systems
Chapter. 4: Key Aroma and Taste Components
Chapter. 5: Flavour Changes in Food Production and Storage
Chapter. 6: Flavrous Generated by Thermal Processes
Chapter. 7: Retention and Release
Chapter. 8: Sensory-Instrumental Relationships
Chapter. 9: Advanced Intrumental Analysis
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences
|Author||:||Ivon Flament (Firmenich)|
During the past 150 years, organic chemists have attempted to solve the mystery of roasted coffee flavour and only recently have its secrets been uncovered. To date more than 800 chemical components have been identified and confirmed by synthesis. These compounds belong to a wide range of chemical structures, the most typical being novel substituted heterocycles. This research has significantly contributed to the development of modern organic chemistry. No monograph has been published on the long and rich history of coffee flavour analysis and synthesis. Despite numerous reviews, there is no comprehensive work which summarises this important aspect of the flavour chemistry of this world famous beverage. Coffee Flavour Chemistry provides a complete analytical and synthetic survey of the chemistry of coffee flavour constituents and answers questions including: How are these compounds formed during the roasting? What structure do they have? How do they contribute to the smell and the taste of the beverage? Who identified them. In addition, the reactions contributing to the formation of flavour compounds in coffee mirror those occurring in other flavour systems resulting in interest from chemists interested in flavours other than coffee.
This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and
distribution of foods.
* Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists
* The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world
* Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles
TABLE OF CONTENTS :
A Short History of Coffee.
Books, Reviews and Meetings.
2. Green Coffee.
The non-volatile constituents and their contribution as precursors of the flavor of roasted coffee.
The volatile compounds identified in green coffee beans.
3. From the raw bean to the roasted coffee.
The roasting process: Strecker and Maillard Reactions.
Identification and characterization of flavor constituents: extraction, isolation, identification and quantification.
Sensory analysis: determination of qualities and defects.
4. A historical survey of coffee aroma research.
The pioneers (From 1800 to 1956).
Modern times: the advent of gas chromatography.
5. The individual constituents: structure, nomenclature, origin, chemical and organoleptic properties.
Acids and anhydrides.
Furans and Pyrans.
Amines and miscellaneous nitrogen compounds.
Miscellaneous sulfur compounds.