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• List of contributors • Woodhead Publishing Series in Food Science, Technology and Nutrition • Introduction • Part One: Characterisation and analysis of aroma compounds • 1. Introduction to aroma compounds in foods • Abstract • 1.1 Introduction to aroma • 1.2 Sensomics and some definitions • 1.3 Structure, aroma and occurrence of compounds containing carbon, hydrogen and oxygen • 1.4 Structure, aroma and occurrence of oxygen heterocycles and phenols • 1.5 Structure, aroma and occurrence of nitrogen compounds • 1.6 Structure, aroma and occurrence of sulfur compounds • 1.7 The future of flavour research • 1.8 Further reading • 2. Extraction techniques for analysis of aroma compounds • Abstract • 2.1 Introduction • 2.2 Choosing an appropriate method for aroma extraction • 2.3 Good practice • 2.4 Headspace SPME • 2.5 Solvent-assisted flavour evaporation • 2.6 Solid-phase extraction • 2.7 The future of aroma extraction • 3.

Aroma extract analysis • Abstract • 3.1 Introduction • 3.2 Gas chromatography and mass spectrometry • 3.3 Quantification • 3.4 Gas chromatography–olfactometry • 3.5 Future trends in GC–MS • 4. Analysis of taints and off-flavours • Abstract • 4.1 Introduction • 4.2 The origins of taints and off-flavours in food • 4.3 Consumer perception and sensory evaluation • 4.4 Methods of analysis • 4.5 Examples of taints and the methods employed • 4.6 Future trends • 5. Chemical sensors • Abstract • 5. Download Corel Motionstudio 3d Full Crack on this page. 1 Introduction • 5.2 Beverage industry • 5.3 Perspectives for application of chemical sensors in the food and beverage industries • 5.4 Summary and conclusions • 6. Aroma release • Abstract • 6.1 Introduction • 6.2 Physicochemical properties of aroma compounds • 6.3 Equilibrium partitioning of flavour compounds • 6.4 Non-equilibrium partitioning of aroma compounds • 6.5 Aroma release during oral processing • 6.6 Future trends • 6.7 Sources of further information • Part Two: Generation of aroma • 7. Biogenesis of aroma compounds: flavour formation in fruits and vegetables • Abstract • 7.1 Introduction • 7.2 Biosynthesis of aroma compounds – general aspects • 7.3 Maturation and ripening processes • 7.4 Formation pathways for flavour compounds • 7.5 Conclusions • 8.

Thermal generation or aroma • Abstract • 8.1 Introduction • 8.2 The Maillard reaction • 8.3 Lipid oxidation • 8.4 Other reactions • 8.5 Process flavours • 8.6 Summary and future work • 9. The role of sulfur chemistry in thermal generation of aroma • Abstract • 9.1 Introduction • 9.2 The Maillard reaction • 9.3 The Strecker degradation • 9.4 Thiamine degradation • 9.5 Allium species • 9.6 Roasted sesame seeds • 9.7 Conclusion • 10.

Predicting aroma formation with kinetic models • Abstract • 10.1 Introduction • 10.2 Maillard reaction • 10.3 Kinetics and modelling • 10.4 Multiresponse modelling • 10.5 Some model studies on the Maillard reaction • 10.6 Kinetics and modelling of flavour compounds • 10.7 Future trends • 11. Approaches to production of natural flavours • Abstract • 11.1 Introduction • 11.2 Classical fermentation from a sugar source • 11.3 Microbial conversion of a natural precursor molecule • 11.4 Enzymatic conversion of a natural precursor molecule using a plant homogenate • 11.5 Fermentation from a sugar source using GMO • 11.6 Conclusion • 12.

Managing flavour changes during storage • Abstract • 12.1 Introduction • 12.2 Lipid oxidation mechanism • 12.3 Impact of lipid oxidation on flavour • 12.4 Analysis of lipid oxidation • 12.5 Prevention of lipid oxidation • 12.6 Novel approaches for the prevention of oxidation • 12. Kof 2000 Hack Rom Download. 7 Future trends • 12.8 Further reading • Part Three: Perception of flavour • 13. Interaction of aroma compounds with food matrices • Abstract • 13.1 Introduction • 13.2 Thermodynamic and kinetic properties of aroma compounds • 13.3 Physico-chemical interactions in simple systems • 13.4 Physico-chemical interactions in multiphasic systems • 13.5 Incidence of aroma–matrix interactions on aroma release and perception in cheeses • 13.6 Conclusion and future trends • 13.7 Sources of further information • 14. Taste receptors • Abstract • 14.1 Introduction • 14.2 Tastants • 14.3 Taste receptors: G protein-coupled receptors • 14.4 Taste receptors: ion channels • 14.5 Taste modulators • 14.6 Conclusion and future trends • 15. Umami compounds and taste enhancers • Abstract • 15.1 The molecular basis of umami taste perception • 15.2 Umami taste perception at the receptor level • 15.3 Identification of taste-active and taste-modulating compounds • 15.4 Molecular features of umami compounds and taste enhancers • 15.5 Natural occurrence of umami compounds and taste enhancers • 15.6 Summary and outlook: recent advances and trends in umami research • 16.