Book Series: Flavour Science

Flavour Science: Chapter 105. Identification of a Sweet Taste Enhancing Vanillin Isomer from Mondia whitei via Sensory-Guided Analysis

By Katharina V. Reichelt, Susanne Paetz, Karen M. Swanepoel

Sensory-guided analysis of an aqueous-ethanolic extract of Mondia whitei indicated sweetness enhancing effects of 2-hydroxy-4-methoxybenzaldehyde (HMBA).

Flavour Science: Chapter 53. Aroma Analysis and Data Handling in the Evaluation of Niche Apple Juices from 160 Local Danish...

By Camilla Varming, José M. Amigo, Mikael A. Petersen

Aroma Analysis and Data Handling in the Evaluation of Niche Apple Juices from 160 Local Danish Apple Cultivars Camilla Varming, José M. Amigo, Mikael A. Petersen, Torben Toldam-Andersen. Flavour Science Chapter 53.

Flavour Science: Chapter 27. Aroma and Flavor Solvent: Impact on the Matrix

By Keith Brown, Andrew J. Taylor, Joanne Hort

Effective mixing of aroma compounds into complex food materials often requires the use of a flavor solvent.

Flavour Science: Chapter 90. Relationship between Human Taste Perception and the Persistence of Umami Compounds in the Mouth

By Daniel Plyer, Emily S. Mort, Lewis L. Jones

The structure of the human umami receptor and orthosteric and allosteric-binding modes of umami compounds have been proposed.

Flavour Science: Recent Advances and Trends

By Wender L.P. Bredie, Mikael Agerlin Petersen

Looking at the nature of flavour compounds, we can suggest that the presence of a long acyl chain is responsible for the non-specific interactions as it could more easily insert on the protein. However, as some amino acids seem to be ...

Flavour Science: Chapter 97. Decoding the Taste of Red Wine using a Sensomics Approach

By Thomas Hofmann, Nadine Wollmann, Jan-Carlos Hufnagel

Application of taste dilution analysis on an Amarone red wine enabled the molecularization of the key compounds exhibiting the characteristic astringent and bitter taste of red wine.

Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium

By Vicente Ferreira, Ricardo Lopez

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium

By Andrew Taylor, Donald Mottram

All presenters were invited to submit a chapter for this book. Each of the 124 contributions has been reviewed and edited into a standard format to record the state of the art in flavor research.

Flavour Science: Recent Developments

By A. J. Taylor, D S Mottram

Flavour Science is a multidisciplinary subject encompassing biochemical, chemical and physical aspects of food science, the organic chemistry of natural products as well as the physiology and psychology of sensory perception.

Flavour Science: Chapter 71. Multiple Headspace Extraction – an Effective Method to Quantify Aroma Compounds in Bread Crumb

By Mikael A. Petersen, Anja N. Birch, Åse S. Hansen

Flavour Science Chapter 71. Multiple Headspace Extraction – an Effective Method to Quantify Aroma Compounds in Bread Crumb Anja N. Birch Quality and Technology, Department of Food Science, Faculty of Life Sciences, University of ...

Flavour Science: Chapter 16. Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extraction...

By Vicente Ferreira, Mónica Bueno, Virginia C. Resconi

Flavour Science Chapter 16. Gas ChromatographicOlfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extraction Methods Mónica Bueno Laboratory for Aroma Analysis and Enology, Aragón Institute of ...

Flavour Science: Chapter 44. Formation and Stability of 2,3-Dehydro-1,8-Cineol in a Model Carbonated Beverage System

By Yaowapa Lorjaroenphon, Bethany J. Hausch, Keith R. Cadwallader

Flavour Science Chapter 44. Formation and Stability of 2,3Dehydro1,8Cineol in a Model Carbonated Beverage System Yaowapa Lorjaroenphon Department of Food Science & Human Nutrition, University of Illinois, Urbana, Illinois, ...

Flavour Science: Chapter 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State

By Elisabeth Guichard, Christian Salles, Lauriane Boisard

Flavour Science Chapter 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State Lauriane Boisard Centre des Sciences du Goût et de l'Alimentation (CSGA), UMR6265 CNRS, UMR1324 INRA, Université de ...

Flavour Science: Chapter 5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect

By Benoist Schaal, Charlotte Sinding, Gérard Coureaud

Flavour Science Chapter 5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect Charlotte Sinding Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR 1324 INRA, Université de Bourgogne, Dijon, ...

Flavour Science: Chapter 68. Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure

By Jean-Luc Le Quéré, Yves Le Fur, Elisabeth Guichard

Flavour Science Chapter 68. Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure Pierre Dussort Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR 1324 INRA, ...

Flavour Science: Chapter 91. Understanding the Dynamics of Flavor Compound Release During Food Mastication of Cheese Products in Relation to...

By Elisabeth Guichard, Etienne Sémon, Claude Yven

Flavour Science Chapter 91. Understanding the Dynamics of Flavor Compound Release During Food Mastication of Cheese Products in Relation to Perception Elisabeth Guichard Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, ...

Flavour Science: Chapter 89. Taste and Flavor Enhancement using Natural Ingredients: The Prediction and Optimization of Umami Taste in Real...

By Lisa Methven, Maria Dermiki, Chutipapha Suwankanit

Flavour Science Chapter 89. Taste and Flavor Enhancement using Natural Ingredients: The Prediction and Optimization of Umami Taste in Real Food Systems Lisa Methven Department of Food and Nutritional Sciences, University of Reading, ...

Flavour Science: Chapter 124. The Off-Flavor of Pea Flour: Sensory Representation of Headspace Extracts

Flavour Science