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Flavour in foodEdited by A Voilley, Université de Bourgogne and P Etievant, INRA, France
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 120
This book summarises the most important developments in flavour research and their implications.
Food Trade Review
Flavour in food seeks to distil key developments in flavour science and summarises their implications for the food industry.
Food Trade Review
- understand how flavour is detected and measured
- analyses key research in the retention and release of flavour compounds
- examines how humans experience flavour release
The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.
Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.
Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.
ISBN 1 85573 960 7
ISBN-13: 978 1 85573 960 4
March 2006
320 pages 234 x 156mm hardback
£155.00 / US$265.00 / €185.00
Usually dispatched within 24 hours
About the editors
Professor Andreé Voilley is a professor at Université de Bourgogne.
Patrick Etiévant works at INRA, France.
Titles which may also be of interest:
Modifying flavour in food
Optimising sweet taste in foods
Food spoilage microorganisms
Alcoholic beverages
Instrumental assessment of food sensory quality
Contents
PART 1 CHARACTERISATION OF AROMA COMPOUNDS
PART 2 FLAVOUR RETENTION AND RESEASE FROM THE FOOD MATRIX
PART 3 INFLUENCES ON FLAVOUR PERCEPTION
PART 1 CHARACTERISATION OF AROMA COMPOUNDS
The human perception of taste compounds
B Bufe and W Meyerhof, German Institute of Human Nutrition Potsdam-Rehbruecke, Germany
- Introduction
- The sense of taste
- The molecular basis of human taste perception
- Functional characterisation of taste receptors through calcium imaging
- Future trends
- Acknowledgment
- References
Processing information about flavour
A C Holley, Centre Européen des Sciences du Gout, France
- Introduction
- Reception of odorants and neural processing of olfactory information
- Reception of taste compounds and neural processing
- Trigeminal chemosensitivity (chemesthesis)
- Multimodal interactions and flavour integration
- Conclusions and future trends
- References
Sensory analysis of food flavour
A C Noble, University of California, USA and I Lesschaeve, Brock University, Canada
- Introduction
- Current and developing techniques for sensory analysis
- Sensory testing administration
- Statistical analysis of data
- Relating analytical sensory data to instrumental or consumer preference data
- Using sensory data for business decisions
- Conclusion
- References
- Appendix
Choosing the correct analytical technique in aroma analysis
G Reineccius, University of Minnesota, USA
- Introduction
- Obtaining a complete aroma profile
- Key components contributing to sensory properties
- Off notes in a food product
- Monitor changes in aroma compounds with time
- Using instrumental data in sensory predictions
- Future trends
- Sources of further information
- References
Matching sensory and instrumental data
E M Qannari, ENITIAA/INRA, P Schlich and Centre Européen des Sciences du Goût (CESG), France
- Introduction
- Investigating the structure of the data sets
- Relating sensory to instrumental data
- Case study
- Conclusion
- Acknowledgments
- References
PART 2 FLAVOUR RETENTION AND RESEASE FROM THE FOOD MATRIX
Flavour retention and release from the food matrix: an overview
A Voilley, University of Bourgogne and I Souchon, INRA, France
- Introduction
- Flavour properties
- Diffusion and mass transfer
- Main factors influencing the mobility of flavour compounds in food matrices
- Conclusion and future trends
- References
Lipid-flavour interactions
M Ollivon, Paris Sud University and C Lopez, INRA, France
- Introduction
- How Nature uses both types of lipids
- The keyrole of molecular organization
- Classification and properties of lipids
- Main types of lipidic structures
- Replacing fat by structuring lipids: consequence for flavor retention and release
- References
Emulsion-flavour interactions
J-P Dumont, INRA, France
- Introduction
- Remarkable characteristics of emulsions
- Behaviour of aroma compounds in emulsions
- Improving flavour delivery to the consumer
- Future trends
- Cross links
- References
Protein-flavour interactions
A Tromelin, I Andriot and E Guichard, INRA, France
- Introduction
- Protein structure in relation to flavour binding
- Nature and strength of the interactions
- Effect of medium on protein-flavour interactions
- Perspective consequences in food systems: some examples
- Conclusion and future trends
- Sources of further information
- References
Carbohydrate-flavour interactions
J Delarue and P Giampaoli, ENSIA, France
- Introduction
- Aroma interactions with mono- and disaccharides
- Structure of polysaccharides
- Interaction mechanisms with aroma compounds
- Example of retention in amylaceous matrices and their derivatives
- Conclusion
- References
Modelling aroma interactions in food matrices
K B de Roos, Givaudan Nederland BV, The Netherlands
- Introduction
- Phase partitioning: aroma release under equilibrium conditions
- Mass transfer: aroma release under non-equilibrium conditions
- Mechanistic modelling of aroma release
- Empirical modelling of aroma release
- Applications
- Future trends
- Sources of further information
- References
Flavour release from liquid food products
A E M Boelrijk, G Smit and K G C Weel, NIZO food research and J J Burger, Quest International Nederland BV, The Netherlands
- Introduction
- In-vivo aroma release measurements during drinking of beverages
- Physiological factors important for in vivo aroma release from beverages
- Development of the artificial throat
- Effect of ingredients on aroma release from beverages
- Conclusions
- Acknowledgement
- References
PART 3 INFLUENCES ON FLAVOUR PERCEPTION
The processing of flavour release
R Linforth and A Taylor, Nottingham University, UK
- Introduction
- Influence of the foodstuff on flavour release
- Losses of flavour molecules after leaving the bolus
- The transfer of volatiles to the gas phase in-vivo
- Aroma delivery to the upper airway and nose
- Persistence of flavour release
- Future trends
- Sources of further information
- References
Genetic influences on taste
J Prescott, James Cook University, Australia
- Introduction
- Individual differences in taste perceptions
- PTC/PROP bitterness
- The role of taste anatomy
- PROP taster differences and flavour perceptions
- Conclusion
- References
Texture-aroma interactions
S Lubbers, INRA, France
- Introduction
- Influence of rheological behaviour on flavour release
- Texture measurements and perceived intensity of aroma
- References
Odour-taste interactions in flavour perception
C Salles, INRA, France
- Introduction
- Odour-taste interactions
- Origin of odour-taste interactions
- Future trends
- Source of further information
- References
The learning of human flavour preferences
A Blake, Firmenich SA, Switzerland
- Introduction
- The relationship between cooking and flavour
- Flavours and how we experience them
- How we learn flavour
- Future trends
- References
The development of flavour perception from infancy to adulthood
B Schaal, Centre Européen des Sciences du Goût, France
- Introduction
- Functional value of olfaction in early development
- Early functioning of olfaction
- Memory and plasticity of olfactory function in early life
- Conclusions and future trends
- Acknowledgments
- References