eBook Flavour Science, 1st Edition

  • Published By:
  • ISBN-10: 012401724X
  • ISBN-13: 9780124017245
  • DDC: 664.5
  • Grade Level Range: College Freshman - College Senior
  • 742 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013
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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

Table of Contents

Front Cover.
Title Page.
Copyright Page.
List of Contributors.
1: Advances in Sensory Science/psychophysics.
2: Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State.
3: The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception.
4: Quantification of Important Flavor Compounds in Beef Stocks and Correlation to Sensory Results by “reverse Metabolomics”.
5: The Impact of Vision on Flavor Perception.
6: Perceptual Interactions in Complex Odor Mixtures: The Blending Effect.
7: Measuring Odor Delivery for Sensory Testing.
8: Advanced Analytical Sensory Correlation – Towards a Better Molecular Understanding of Coffee Flavor.
9: Multiple Time–intensity Profiling (Mtip) as an Advanced Evaluation Tool for Complex Tastants.
10: Odorant–physiology Interactions: In Search of Effects beyond Smell Perception.
11: Effects, Meaning, and Role of Flavor in Nature.
12: Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data.
13: Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells.
14: Electrophysiological Characterization of Neurotropic Activity of Sideritis Tea Volatiles.
15: Monitoring of Hop Aroma Compounds in an In Vitro Digestion Model.
16: Flavor Systems.
17: Comparison of the Maillard-Derived Aroma Volatiles of Cooked Milled and Brown Rice.
18: Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing.
19: Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat Using New Extraction Methods.
20: The Flavor of Elderflower – Species Differentiation Via Flavor Compounds.
21: Aroma Profile of a Red-Berries Yoghurt Drink by HS-SPME-GC-MS-O and Influence of Matrix Texture on Volatile Aroma Compound Release of Flavored Dairy Products.
22: Importance of 3-Alkyl-2-methoxypyrazines in Red Wines from Spain.
23: Chemical Markers for Bitterness in Whole Wheat Bread.
24: Differences in Chemical Composition of Aroma among Red Wines of Different Price Category.
25: Analysis and Sensory Evaluation of Gooseberry (Ribes Uva Crispa L.) Volatiles.
26: Formation of Beer Volatile Compounds at Different Fermentation Temperatures Using Immobilized Yeasts.
27: Important Aroma Compounds in Salami and Correlations with Biogenic Amines.
28: Quantitative Analysis of a Wine Lactone Precursor in Wine.
29: The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive Gc×gc-qms.
30: Aroma and Flavor Solvent: Impact on the Matrix.
31: Influence of Composition (Co2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages.
32: Aroma and Lipid: Predicting the Impact In Vivo.
33: Role of Aroma–matrix Interactions on Perception of Structured Emulsions.
34: Influence of the Manufacturing Process on Changes in the Concentrations of Selected Key Aroma Compounds of Dornfelder Red Wine.
35: Study of the Volatile Compounds Useful for the Characterization of Frozen Anchoita (Engraulis Anchoita) by SPME-GC-MS.
36: Effect of Soil Nutrition on Aroma Compound Formation in Organically Grown Apples (Cv. Golden Delicious).
37: Impact Odorants in Strawberry Vinegars.
38: Stereospecificity of D. Bruxellensis in the Production of Ethylphenol Off-Flavor in Wine.
39: Volatile Sulfur Differences in Nine Florida Strawberry Cultivars.
40: Biotechnological Production of Fatty Aldehydes.
41: Microbial Conversion of (±)linalool to Linalool Oxides by Corynespora Cassiicola.
42: Biosynthesis of Vanillin: Enzyme Involved in the Conversion of Ferulic Acid to Vanillin in Vanilla Planifolia.
43: Comparison of Ribose and Ascorbic Acid in Model Process Reactions Containing Cysteine.
44: Reaction Mechanism of the Strawberry Enone Oxidoreductase.
45: Gas Chromatography-Olfactometric Profiles of Eight Different Varieties of Peruvian Pisco Spirits.
46: Odorant Polyfunctional Thiols Issued from Bottle Beer Refermentation.
47: Formation and Stability of 2,3-Dehydro-1,8-cineol in a Model Carbonated Beverage System.
48: Studies on Stability of Citrus Flavors and Insights into Degradation Pathways of Key Aroma Compounds.
49: Generation of Roast-Smelling Compounds upon Extrusion.
50: Sensory and Molecular Characterization of the Aroma Profiles of Fish Oil Supplements.
51: Characterization of Odor-Active Compounds in Aromatic Caramel by Gc-Olfactometry and Gc-Mass Spectrometry.
52: Investigation of Four Tropical Unifloral Honey Aromas Using Sensory and Gc-Olfactometer Analyses.
53: Effect of Temperature during Bottle Aging on the Flavor Profile and Antioxidant Capacity of Ruby Cabernet Red Wine.
54: Comparison of Screw Cap and Cork Closure Effect on Volatile Sulfur Development during Post-Bottle Ageing.
55: Variability of Allyl Hexanoate Concentration in Pineapple-Flavored Beverages and Yogurts.
56: Aroma Analysis and Data Handling in the Evaluation of Niche Apple Juices from 160 Local Danish Apple Cultivars.
57: Characterization of Volatile Compounds in Dark Chocolates by HS-SPME and GC-MS: Influence of Cocoa Origin and Roasting Conditions.
58: Discovery and Structure–activity Studies of Maillard-Modified Guanosine 5′-Monophosphates Using Human Sensory Studies and Cell-Based Taste Receptor Assays.
59: Effects of Distribution Chain on Flavor Formation in Ripening Fresh Tomatoes.
60: Estimation of the Aroma Potential of Grapes.
61: Enzyme- and Microorganism-Guided Discovery of Natural Sulfur Compound Precursors.
62: Characterizing Dry Riesling Wines’ Aromatic Typicality with Sensory and Instrumental Analytical Methods – a Comparative Approach.
63: 2-Acetyl-1-pyrroline Synthesis during Rice Plant (Oryza Sativa L.) Growth under Controlled Salinity Conditions.
64: Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars and Their New Genotype.
65: Key Odorants of Jura Flor-Sherry Wines: Strong Analogy with Gueuze Beers.
66: Sulfur-Containing Compounds in Butter and Their Influence on Butter Aroma.
67: Highbush Blueberry Varietal Flavor Characters.
68: Demonstration of Sesquiterpene Biosynthesis in Grape Berry Exocarp by Deuterium Labeling Studies.
69: Instrumental Aspects and Other Tools of the Trade.
70: Use of the Micro-Scale Platform for High Throughput Screening of Flavor Characteristics in Strains (Yeast/Lab) for Alcoholic Beverages.
71: Profiling Analysis of Volatile and Non-Volatile Compounds in Wine for a Better Understanding of Wine Quality.
72: Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure.
73: Gas Chromatography Olfactometric Analysis of Some Cooked Ham Samples.
74: Sucralose Analysis in Milk Without Protein Precipitation.
75: Multiple Headspace Extraction – an Effective Method to Quantify Aroma Compounds in Bread Crumb.
76: A Comparison of Headspace Sampling Techniques for the Analysis of Aroma in a Model Gel System.
77: Rapid Quantification Technique Without Authentic Samples.
78: The Effect of Gas-Chromatography Injection Parameters on the Analysis of Thiols and Polysulfides.
79: Improvement of Partition Coefficients Determination of Aroma Compounds in Food Matrices by the Phase Ratio Variation Method.
80: Automatic and Total Headspace In-Tube Extraction for the Accurate Determination of Polar Volatile Compound from Wines.
81: Evaluation of Monolithic Material Sorptive Extraction (MMSE) as an Alternative Aroma Extraction Technique.
82: Method Development and Optimization of Liquid–liquid Extraction for the Quantitative Analysis of Volatile Compounds from Brazilian Grape Juices.
83: Evaluation of Gas Chromatography-Olfactometry for Screening Purposes of Wine Off-flavors.
84: Comparison of Muscadine Ester Volatiles Profiles of Wines Produced Using Pectinase Pre-Treatment and Traditional Methods.
85: Evaluation of Beer Deterioration by Gas Chromatography-Mass Spectrometry/Multivariate Analysis: A Rapid Tool for Assessing Beer Composition.
86: Problems in the Analysis of Vscs and in the Work with “oxygen-Free” Atmospheres.
87: Fast Gas Chromatography-Surface Acoustic Wave Sensor and Capillary GC-MS for Evaluating Strawberry and Blueberry Maturity.
88: Retention of Carvacrol and Ethyl Acetate in Aqueous Gels of Potato Starch and Konjac Glucomannan.
89: Experiences with Off-Flavor Research Over the Last Decade.
90: A Robust SPME Method for the Alysis of Wine Volatiles Based on Multiple Internal Standards and Multivariate Regression.
91: Modeling Sensory Perception.
92: Perceptive Interactions on Typical Fruity Aroma in Wine.
93: Relationships between Oral Characteristics, Bolus Formation, and Aroma Compound Releases during the Consumption of Fat Spread in Humans.
94: Taste and Flavor Enhancement Using Natural Ingredients: The Prediction and Optimization of Umami Taste in Real Food Systems.
95: Relationship between Human Taste Perception and the Persistence of Umami Compounds in the Mouth.
96: Understanding the Dynamics of Flavor Compound Release during Food Mastication of Cheese Products in Relation to Perception.
97: Classification of the Aroma Quality of Pyrazine Derivatives Using Random Forest Tree Technique.
98: The Perception of Riesling Varietal Character: The Role of 2,2,1-Trimethyl-Dihydronaphthalene (TDN).
99: The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food.
100: Synergistic/Suppressive Effects of Binary and Ternary Mixtures of Sweeteners in Semi-Skimmed Milk.
101: Molecular Features Underlying the Chemoreception of Odorant Binding Proteins and Olfactory Receptors. Insights from Molecular Modeling and Biophysical Data.
102: Decoding the Taste of Red Wine Using a Sensomics Approach.
103: Physiology of Flavor Perception.
104: Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages.
105: Quantitative Mapping of Taste-Active Compounds in Dashi Ingredients.
106: Practical and Industrial Aspects.
107: Elucidation of Ashtray Odor.
108: Evaluation of Gamma and Electron-Beam Irradiation on the Aromatic Profile of Black Truffles (Tuber Melanosporum) and Summer Truffles (tuber Aestivum).
109: Determination of Odor Properties of Ortho- and Para-Halogenated Phenols.
110: Assessment of the Intake of Flavoring Substances Via Consumption of Flavored Teas – Analysis of Earl Grey Teas Marketed in the European Union.
111: Aroma-Active Compounds of Capsicum Chinense Var. Biquinho.
112: Identification of a Sweet Taste Enhancing Vanillin Isomer from Mondia Whitei Via Sensory-Guided Analysis.
113: Reactions of Propylene Glycol with the Constituents of Food Flavorings.
114: Aroma and Oil Bodies: Potentially a Novel Delivery Route.
115: Compensation of Salt Reduction with Aroma Compounds.
116: Varietal Differences in the Volatile Profile of Bananas with Resistance to Black Leaf Streak Disease.
117: The Role of Ethyl-β-d-glucoside in the Pleasantness of Sea Buckthorn Juice.
118: LC-MS/MS Studies on the Influence of the Ph Value on the Formation of Iso-α-acid Degradation Products in Beer.
119: Exploitation of Orange Peel for the Production of Flavor-Active Compounds with the Use of a Commercial Wine Strain.
120: Production of 6-Pentyl-α-pyrone by Trichoderma Harzianum Using Brazilian Espresso Coffee Grounds.
121: Flavor Studies on the Elaboration of Artisan-Type Mexican Beer: Effect of Different Conditions for Hops Addition.
122: Determination of Volatile Compounds for the Assurance of Quality, Security, and Health in the Use of Alimentary Oils and Its Application to Home Appliances.
123: Season-Dependent Variation in the Essential Oil Composition of Myrrhis Odorata L. and Evaluation of Antioxidant Capacity of By-products.
124: Volatile Flavor Compounds and Sensory Evaluation of Commercially Available Apple Juices and Freshly Squeezed, Non-Blended Apple Juices.
125: Volatile Profile of New Improved Brazilian Capsicum Chinense Peppers.
126: Volatile Flavor Compounds of Orange Juices Produced from Valencia Late Oranges of Different Geographic Origin.
127: Monitoring of Bacteria Causing Off-Flavors in Bologna-Type Sausages by SPME-GC-MS.
128: A Metallic, Solvent-Like Off-Flavor in Hazelnuts: Identification of Prenyl Ethyl Ether as a Key Flavor Compound and Formation Studies.
129: Interest in Online Higher Alcohol and Ester Determinations during Winemaking Fermentations.
130: Towards the Development of Molecular Markers for Apple Volatiles.
131: The Off-Flavor of Pea Flour: Sensory Representation of Headspace Extracts.