Flavour Science

Written By Vicente Ferreira
Flavour Science
  • Publsiher : Academic Press
  • Release : 29 July 2013
  • ISBN : 012401724X
  • Pages : 742 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Flavour Science written by Vicente Ferreira which was release on 29 July 2013, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends

Flavour Science

Flavour Science
  • Author : Vicente Ferreira,Ricardo Lopez
  • Publisher : Academic Press
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, ...

Flavour Science

Flavour Science
  • Author : A. J. Taylor,D S Mottram
  • Publisher : Elsevier
  • Release Date : 1997-01-01
  • Total pages : 476
  • ISBN : 012401724X
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Summary : This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science....

Flavour Science

Flavour Science
  • Author : Wender L.P. Bredie,Mikael Agerlin Petersen
  • Publisher : Elsevier
  • Release Date : 2006-05-10
  • Total pages : 662
  • ISBN : 012401724X
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Summary : 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 ...

Flavour Science

Flavour Science
  • Author : Belén Concejero-Pardos,Purificación Hernandez-Orte,Vicente Ferreira
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The maturation and fining of the organoleptic character of wine continues from the end of the fermentation process until the moment of consumption, due to permanent modifications of the aromatic composition during the whole process, from grapes to wine. In order to study the potential aroma of grapes, a synthetic ...

Flavour Science

Flavour Science
  • Author : Felipe San Juan,Juan Cacho,Vicente Ferreira,Ana Escudero
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The aim of this work was to compare the chemical composition of the aroma of three different price categories of Spanish red wines. To achieve this, 116 odorants were quantified in 96 wines. The group of wines with the highest price (25–15€/bottle) presented the highest levels of compounds related to aging: oak ...

Flavour Science

Flavour Science
  • Author : Terry E. Acree,Gavin L. Sacks,Anne J. Kurtz,Misha T. Kwasniewski,Robert C. Williams,Edward H. Lavin
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The perception of wine aroma is an excellent example of the human ability to experience multiple sensations as a single gestalt, i.e. a configural perception or as a top-down process. For example, the same wine recognized as Riesling could, after some time spent on analysis, yield, “This Riesling has ...

Flavour Science

Flavour Science
  • Author : Liliana Moncayo,Laura Culleré,Vicente Ferreira,Juan Cacho
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The aromatic composition of 130 Peruvian pisco spirits was evaluated by gas chromatography-olfactometry (GC-O). These samples belonged to aromatic and non-aromatic piscos. The volatiles of these spirits samples were collected using a purge and trap system, and the number of odorants present was 30 in aromatic and 19 in non-aromatic samples. It is ...

Flavour Science

Flavour Science
  • Author : Katharina Breme,Barbara Guggenbühl
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : An odor-representative HS-SPME extract of a red-berries yoghurt drink was analyzed by GC-MS/FID–olfactometry. Fruity odor notes were dominant; the main odor-impact compounds were three ethyl esters and one alcohol. Methyl hexanoate, the major compound, was not perceived by the panel. In order to study flavor release in dairy ...

Flavour Science

Flavour Science
  • Author : Andreas Degenhardt,Margit Liebig,Birgit Kohlenberg,Beate Hartmann,Stefan Brennecke,Uwe Schäfer,Dirk Schrader,Günter Kindel,Stephan Trautzsch,Gerhard E. Krammer
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Model studies have been performed with individual citrus related aroma compounds such as citral, α-terpineol, α-terpinene, and others, in order to de-couple the complexity of citrus flavors. Degradation pathways and transformation rates have been determined for the most relevant compounds leading to the most prominent off-note compound p-methyl acetophenone. Citral ...

Flavour Science

Flavour Science
  • Author : Isabelle Déléris,Anne Saint-Eve,Etienne Sémon,Jean Luc Le Quéré,Hervé Guillemin,Isabelle Souchon
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (...

Flavour Science

Flavour Science
  • Author : Antonio Raffo,Antonio D’Aloise,Ewald Lardschneider,Flavio Paoletti,Federico Marini,Remo Bucci,Markus Kelderer
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The effect of the use of different organic fertilizers on formation of aroma compounds in cv. Golden Delicious apples was investigated. Results from the first year of the study suggested that the application of three different organic fertilizers did not reflect on marked univocal differences in the profile of aroma ...

Flavour Science

Flavour Science
  • Author : Khaled Saadi,Mourad Korichi,Vincent Gerbaud,Thierry Talou,Pascal Floquet
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : We present an alternative classification of the odor molecules based on 0D, 1D, 2D, and 3D molecular descriptors by using the Random Forest Tree (RFT). Ninety eight molecules of pyrazine derivatives are classified among three classes of aroma notes: Green, Nutty, and Bell-Pepper. The classification model uses 180, 40, 45, and 50 trees in ...

Flavour Science

Flavour Science
  • Author : Camilla Varming,José M. Amigo,Mikael A. Petersen,Torben Toldam-Andersen
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Old Danish apple cultivars might have potential in the production of speciality apple juices with unique flavor qualities. In the present study, aroma analysis was performed on juices from 160 local apple cultivars. Chromatographic data treatment challenges in the analysis of this large number of samples with very different volatile profiles ...

Flavour Science

Flavour Science
  • Author : Pierre Dussort,Nicolas Deprêtre,Elias Bou-Maroun,Pascal Brunerie,Elisabeth Guichard,Yves Le Fur,Jean-Luc Le Quéré
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we ...

Flavour Science

Flavour Science
  • Author : Elisa Gracia-Moreno,Ricardo Lopez,Juan Cacho,Vicente Ferreira
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-07-29
  • Total pages : 742
  • ISBN : 012401724X
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Summary : The content of 3-alkyl-2-methoxypyrazines was analyzed in a representative set of Spanish red wines in order to ascertain the importance of these compounds in such wines. Furthermore, the aromatic relevance of these compounds and its relationship with concentration values have been studied. Very low levels of the analytes were ...