Flavour Science

• Author : Vicente Ferreira,Ricardo Lopez
• Publisher : Academic Press
• Release : 29 July 2013

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

• Author : A. J. Taylor,D S Mottram
• Publisher : Elsevier
• Release : 01 January 1997

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.

• Author : Wender L.P. Bredie,Mikael Agerlin Petersen
• Publisher : Elsevier
• Release : 10 May 2006

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. * Efficiently summarises the current front line research within food flavor * Highlights the

• Author : Andrew Taylor,Donald Mottram
• Publisher : Unknown Publisher
• Release : 28 October 2021

Held every three years, the purpose of the Weurman flavour symposia is to bring together flavour scientists from around the globe to present their new research work in a location that encourages discussion and networking. The XIV Weurman symposium was held in Queens' College, Cambridge, UK, a backdrop that provided a stimulating historical academic atmosphere. From September 15-19th, 210 participants from all continents listened to 38 oral presentations, 16 flash presentations adn looked at 105 poster presentations. All presenters were invited to submit

• Author : Peter Schieberle,Karl-Heinz Engel
• Publisher : Unknown Publisher
• Release : 28 October 2021

• Author : Peter Coucquyt,Bernard Lahousse,Johan Langenbick
• Publisher : Mitchell Beazley
• Release : 01 October 2020

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love

• Author : Liliana Moncayo,Laura Culleré,Vicente Ferreira,Juan Cacho
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

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 remarkable that most of them were identified. Nine of these odorants obtained values of modified frequency (%MF) higher than 50% (could be considered as the base of the aroma of this

• Author : Anja N. Birch,Åse S. Hansen,Mikael A. Petersen
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

Quantification of aroma compounds in a solid food product such as bread can be difficult and time-consuming. Multiple headspace extraction (MHE) was performed on wheat bread crumb by dynamic headspace sampling followed by gas chromatography mass spectrometry analysis. MHE was found to be a successful, relatively simple and reproducible method for the quantification of aroma compounds in bread, since the addition of standards directly into the solid bread sample is not necessary. Furthermore, two different purge conditions within dynamic headspace

• Author : Antonio Raffo,Antonio D’Aloise,Ewald Lardschneider,Flavio Paoletti,Federico Marini,Remo Bucci,Markus Kelderer
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

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 compounds in the fruits. Nevertheless, some effects of the fertilization were observed; therefore the use of different organic fertilizers, characterized by different efficiency in N mineralization, seemed to have the

• Author : Mónica Bueno,Virginia C. Resconi,Maria Mar Campo,Juan Cacho,Vicente Ferreira,Ana Escudero
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

Two different techniques for obtaining extracts representing the most relevant aroma chemicals from grilled lamb have been developed and applied to the elucidation of the gas chromatographic-olfactometric (GC-O) profiles of grilled lamb from fresh or frozen samples. The first one attempted to collect the aroma released during grilling; the second one, the aroma released during eating. The GC-O work was complemented with a thorough isolation and identification study comprising liquid chromatography and dual gas chromatography with simultaneous MS and olfactometric (

• Author : Georgia Lytra,Philippe Darriet,Gilles de Revel,Jean-Christophe Barbe
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

In wine, more than 800 volatiles have been identified and most of them are present at lower or similar levels to their individual perception thresholds. However, recent evidence establishes the significance of low impact odorants in global odor perception. Using the high pressure liquid chromatography (HPLC) method we developed a methodology to prepare aromatic reconstitutions from wine extract fractions instead of pure compounds. The existence of particular perceptive interactions in the expression of fruity aroma was demonstrated. Concerning fresh fruit aroma,

• Author : Lauriane Boisard,Etienne Sémon,Laurent Brondel,Claude Yven,Christian Salles,Elisabeth Guichard
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.

• Author : Pierre Dussort,Nicolas Deprêtre,Elias Bou-Maroun,Pascal Brunerie,Elisabeth Guichard,Yves Le Fur,Jean-Luc Le Quéré
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

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 also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify

• Author : Dody D. Handoko,Lisa Methven,J. Stephen Elmore,Donald S. Mottram
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

The objective of this research was to compare the volatile aroma compounds and Maillard reaction precursors (free amino acids and sugars) of four cooked rice samples: two milled fragrant rice samples, a milled non-fragrant rice, and a brown non-fragrant rice. Rice was cooked using an electric rice cooker. The cooked brown rice contained more Maillard-derived volatiles and lipid-derived volatiles than the cooked milled rice. Cooking reduced levels of sugars and amino acids, but not consistently. Sucrose was substantially reduced in

• Author : Yaowapa Lorjaroenphon,Bethany J. Hausch,Keith R. Cadwallader
• Publisher : Elsevier Inc. Chapters
• Release : 29 July 2013

2,3-Dehydro-1,8-cineol (DHC), a potentially potent odorant in lemon-lime carbonated beverages, was confirmed to be a degradation product of citral (mixture of neral and geranial) via a cyclization reaction; however, the compound was found to be highly unstable under acidic conditions. The persistence of DHC in a model carbonated beverage system was postulated to be due to a steady-state reached among various compounds via reversible acid-catalyzed reactions. Rearrangement pathways of citral and DHC in aqueous acidic solution are proposed.