Flavour Science

Produk Detail:
  • Author : A. J. Taylor
  • Publisher : Elsevier
  • Pages : 476 pages
  • ISBN : 1845698231
  • Rating : /5 from reviews
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Download or Read online Flavour Science full in PDF, ePub and kindle. this book written by A. J. Taylor and published by Elsevier which was released on 01 January 1997 with total page 476 pages. We cannot guarantee that Flavour Science book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : A. J. Taylor,D S Mottram
  • Publisher : Elsevier
  • Release : 01 January 1997
GET THIS BOOK Flavour Science

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 : 10 May 2006
GET THIS BOOK Flavour Science

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

Flavour Science

Flavour Science
  • Author : Belén Concejero-Pardos,Purificación Hernandez-Orte,Vicente Ferreira
  • Publisher : Elsevier Inc. Chapters
  • Release : 29 July 2013
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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 wine solution supplemented with grape precursors extract and with pure aromatic compounds was submitted to accelerated ageing, simulating maturation in the bottle.

Flavour Science

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

Flavour Science

Flavour Science
  • Author : Felipe San Juan,Juan Cacho,Vicente Ferreira,Ana Escudero
  • Publisher : Elsevier Inc. Chapters
  • Release : 29 July 2013
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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 aging related compounds, Brett character related odorants, volatile sulfur compounds, and oxidation related aldehydes. On the other hand, low priced wines (

Flavour Science

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

Flavour Science

Flavour Science
  • Author : Katharina Breme,Barbara Guggenbühl
  • Publisher : Elsevier Inc. Chapters
  • Release : 29 July 2013
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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 products, samples with different textures were spiked with a red-berries model aroma and analyzed. Differences in flavor release were found, but can most likely not be attributed to texture only,

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 : 29 July 2013
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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 is one of the main precursors. Catechins (flavan-3-ols) are often used as antioxidants for stabilization of flavor mixtures. The reactivity of catechins towards aldehydes is underestimated. In our study,

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 : 29 July 2013
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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 (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma

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 : 29 July 2013
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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

Flavour Science

Flavour Science
  • Author : Khaled Saadi,Mourad Korichi,Vincent Gerbaud,Thierry Talou,Pascal Floquet
  • Publisher : Elsevier Inc. Chapters
  • Release : 29 July 2013
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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 the forest respectively for the 0D, 1D, 2D, and 3D descriptors. The use of descriptors 0D, 1D, 2D, and 3D correctly classify 72.1%, 70.6%, 82.4%, and 85.3% of the molecules during the learning phase.

Flavour Science

Flavour Science
  • Author : Camilla Varming,José M. Amigo,Mikael A. Petersen,Torben Toldam-Andersen
  • Publisher : Elsevier Inc. Chapters
  • Release : 29 July 2013
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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 were overcome with PARAFAC2 and PCA. The main compound groups identified were acetate esters, butanoate esters, and alcohols, and there were large differences in the aroma profiles of the juices

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 : 29 July 2013
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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

Flavour Science

Flavour Science
  • Author : Elisa Gracia-Moreno,Ricardo Lopez,Juan Cacho,Vicente Ferreira
  • Publisher : Elsevier Inc. Chapters
  • Release : 29 July 2013
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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 found in the whole set of wines: none of them had concentrations higher than 10ng/L, with Rioja wines having the lower concentrations. Significant correlation with vegetable aromas and anticorrelation

Flavour Science

Flavour Science
  • Author : Marty Martens,Hermen Hogekamp,Rita Boerrigter-Eenling,Carina Ponne
  • Publisher : Elsevier Inc. Chapters
  • Release : 29 July 2013
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In this study the extraction capability of well-known sample preparation techniques was compared with a relatively new extraction technology called Monolithic Material Sorptive Extraction (MMSE). Based on the sensory evaluation of the obtained extracts of strawberry flavored milk, it was shown that the extract obtained from MMSE resembles the aroma of the original strawberry flavored milk the best. The intraday reproducibility (CV%) and linearity (r2) for the components investigated varied between 3.3 and 5.5% and 0.94 and 0.99, respectively.