This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry, including new research in reaction flavours, encapsulation techniques, flavour formations via lipids, flavour analysis, and challenges in flavouring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavour chemistry and will be a welcome contribution to this fascinating science.
Readership: Food and flavour chemists and food technologists
Sarah J. Risch, Principal, Science By Design, and Chi-Tang Ho, Professor, Rutgers University
A: Overview of Flavor Chemistry 1: C. Manley: Trends in Industrial Flavor Research 2: G. Reineccius: Latest Developments in Academic Research B. Flavor Formation 3: F. Shahidi: Lipids in Flavor Formation 4: T. Parliment, R. McGorrin: Dairy Flavors 5: W. Schwab: Biosynthesis of Plant Flavors: Analysis and Biotechnological Approach 6: T. Konar: Enzymatic Flavor Formation C. Flavor Challenges 7: S. Risch: Flavor Package Interactions 8: R. Rouseff: Citrus Flavor Stability D. Flavor Analysis 9: T. Acree: GCO Methods 10: P. Schieberle: Aroma Extract Dilution 11: A. Taylor: Aroma Release
