This book examines the physical chemistry of how volatile flavour compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavour release researchers as it establishes the background of this active new area of flavour chemistry and outlines major recent developments.
Readership: Chemical engineers and food technologists.
Edited by Deborah D. Roberts and Andy Taylor, Professor of Flavor Technology, University of Nottingham, UK
1: Deborah D. Roberts and Andrew J. Taylor: Flavor Release: a Rationale for its Study In Vivo and Dynamic Flavor Release Methodology 2: Andrew J. Taylor and Rob S. T. Linforth: Techniques for Measuring Volatile Release in vivo during Consumption of Food 3: B. A. Harvey et al.: Real Time Flavor Release from Foods during Eating 4: Willi Grab and Hans Gfeller: Flavorspace—a Technology for the Measurement of Fast Dynamic Changes of Flavor Release during Eating 5: P. Dunphy et al.: Wound Response in Plants: An Orchestrated Flavour Symphony 6: C. Yeretzian et al.: Time-Resolved Headspace Analysis by Proton-Transfer-Reaction Mass-Spectrometry 7: Richard K. Payne, John N. Labows Jr., Xiaoyan Liu: Released Oral Malodors Measured by Solid Phase Microextraction/Gas Chromatography Mass Spectrometry (HS-SPME-GC/MS) 8: A. Buettner and P. Schieberle: Changes in the Concentrations of Key Fruit Odorants Induced by Mastication 9: J. M. Davidson et al.: Release of Non-Volatile Flavor Compounds in vivo 10: C. Yeretzian et al.: On-Line Monitoring of Coffee Roasting by Proton-Transfer-Reaction Mass-Sprctrometry Modelling of Flavor Release 11: Kris B. de Roos: Physiochemical Models of Flavor Release from Foods 12: A. Voilley et al.: Flavor Release from Emulsions and Complex Media 13: M. Marin, I. Baek, and A. J. Taylor: Flavor Release as a Unit Operation 14: R. S. T. Linforth, E. N. Friel, and A. J. Taylor: Modeling Aroma Release from Foods Using Physiochemical Parameters 15: Marcus Harrison: Mathematical Models of Release and Transport of Flavors from Foods in the Mouth to the Olfactory Epithelium 16: Alan Parker and Michèle Marin: A Gas-Liquid Interfacial Mass-Transfer Cell for Studying Flavor Release 17: Guoping Lian: Modelling Flavor Release from Oil Containing Gel Particles 18: Mark E. Malone et al.: A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Foods Interactions of Flavor Compounds with Food Components 19: F. E. Escher, J. Nuessli, and B. Conde-Petit: Interactions of Flavor Compounds with Starch in Food Processing 20: Isabelle Goubet et al.: Competition between Aroma Compounds for the Binding on *b-Cyclodextrins: Study of the Nature of Interactions 21: Maria G. Semenova et al.: Influence of Maltodextrins with Different Dextrose Equivalent on the Interaction between Hexyl Acetate and Legumin in an Aqueous Medium 22: Donald S. Mottram and Ian C. C. Nobrega: Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods 23: Marcus Lübke, Elisabeth Guichard, and Jean-Luc le Quéré: Infrared Spectroscopic Study of *b-Lactoblobulin Interactions with Flavor Compounds 24: Maria G. Semenova et al.: Factors Determining Binding of Aroma Esters with Legumin in an Aqueous Medium 25: Saskia M. van Ruth and Jacques P. Roozen: Release of Volatile Oxidation Products from Sunflower Oil and its Oil-in-Water Emulsion in a Model Mouth System 26: Deborah D. Roberts and Philippe Pollien: Relative Influence of Milk Components on Flavor Compound Volatility 27: K. D. Diebler and T. E. Acree: Effect of Beverage Base Conditions on Flavor Release 28: Marielle Charles et al.: Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release 29: Elizabeth A. Gwartney, E. Allen Foegeding, and Duane K. Larick: The Role of Texture and Fat on Flavor Release from Whey Protein Isolate Gels Relating Analytical Results to Human Perception 30: T. A. Hollowood, R. S. T. Linforth, and A. J. Taylor: The Relationship between Carvone Release and the Perception of Mintyness in Gelatine Gels 31: I. P. T. Moore et al.: Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies 32: G. G. Birch, R. Karim, and T. Raymond: Sweetness and Salivary Sweetener Concentration: A Time-Intensity Study 33: Conor M. Delahunty and Brendan Guilfoyle: Volatile Compound Release during Consumption: A Proposed Aroma Stimulus Index 34: Bonnie M. King and C. A. A. Duineveld: Effect of Base and Processing on Flavor Release from Snacks 35: W. Grosch and F. Mayer: Release of Odorants from Roasted Coffee
