Food Aroma Evolution : During Food Processing, Cooking, and Aging (Hardcover)

Part I: Aroma, taste and flavor. What is aroma? What is flavor? Why flavor is important? Flavor perception/chemical senses (physiology, taste, olfaction, sensory analysis, psychology). Aroma compounds - Description and memory. Nasal and retronasal olfaction, mapping the tongue. Part II: Analytical techniques. Proper extraction methods. Specificity of gas chromatography ? olfactometry and multidimensional chromatography. Identification methods based on chromatography and mass spectrometry and quantitation approaches to food odorants. Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages. Mass spectrometry-based electronic nose technology (MS-nose technology). Aromatic compounds in food by Capillary Electrophoresis. Proton-transfer-reaction mass spectrometry (PTR-MS). Stable Isotope Dilution Analysis (SIDA). Part III: Principles of processing. Food processing, cooking and aging. Evolution and modification. Browning (Maillard reaction). Production of Food Aroma Compounds (microbial and enzymatic methodologies). Novel and emerging technologies. Benefits and limitations. Part IV: Aroma compounds in food matrices. Beverages. Coffee. Cocoa/chocolate. Bakery. Grape/wine. Distillates. Beer. Milk/dairy. Meat. Fish. Spices. Off-flavors. Part V: Influences on flavor perception. Interaction with other food constituents. Lipids. Protein. Polysaccharides. Emulsion. Relationship between structure and odor. Bioactivity.