Food Flavour Technology

Foodflavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, but thesimple fact is that, if foods do not taste good, they will not beconsumed and any nutritional benefit will be lost. There is thereforekeen interest throughout the world in the production, utilisation andanalysis of flavours.

Thesecond edition of this successful book offers a broad introduction tothe formulation, origins, analysis and performance of food flavours,updating the original chapters and adding valuable new material thatintroduces some of the newer methodologies and recent advances.

Thecreation of flavourings is the starting point for the book, outliningthe methodology and constraints faced by flavourists. Furtherconstraints are considered in a chapter dealing with internationallegislation. The origins of flavours are described in three chapterscovering thermal generation, biogeneration and natural sources,keeping in mind the adjustments that manufacturers have had to maketo their raw materials and processes to meet the demand for naturalproducts whilst complying with cost issues. Delivery of flavoursusing encapsulation or through an understanding of the properties ofthe food matrix is described in the next two chapters, and thissection is followed by chapters describing the different ways toanalyse flavours using instrumental, modelling and sensorytechniques. The book is aimed at food scientists and technologists,ingredients suppliers, quality assurance personnel, analyticalchemists and biotechnologists.