Food Flavour Technology

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Flavour creation has always been an art but there is an increasing scientific and technological basis behind the various parts of the process.

Edited by Andrew Taylor (Professor of Flavour Technology, Division of Food Sciences, University of Nottingham, UK), this volume provides a state-of-the-art review of flavour technology, covering sources of flavour, flavour creation/formulation, flavour generation/production, flavour delivery, flavour analysis and flavour regulation. A generic, science-based approach is adopted, rather than an approach based on recipes or commodities.

Contents:

Creating and formulating flavours; The basic chemistry and process conditions underpinning reaction flavour production; Biotechnological flavour generation; Plant-derived natural sources of flavours; Flavour encapsulation using polymer-based delivery systems; Delivery of flavours from food matrices; Modelling flavour release; Instrumental methods of analysis; Sensory methods of flavour analysis; Flavour legislation; References; Index.