Food flavours
著者
書誌事項
Food flavours
（Developments in food science, 3）
Elsevier Scientific Pub. Co., 1982-1990
- pt. A
- pt. B
- pt. C
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pt. BA498.53||M313||2WD;9681302201, pt. CA498.53||M313||3WD;9681302228 -
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注記
Includes bibliographies and indexes
収録内容
- pt. A. Introduction
- pt. B. The flavour of beverages
- pt. C. The flavour of fruits
内容説明・目次
- 巻冊次
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pt. A ISBN 9780444418579
内容説明
Food Flavours is a multi-volume work which will provide an accurate picture of the status of knowledge and research in this complex, wide-ranging field. Part A gives a general introduction to the subject of food flavours.
目次
Chapter I. Sensory Basis and Perception of Flavour (D.G. Moulton). IIA. Techniques of Analysis of Flavours - Chemical Methods Including Sample Preparation (D.A. Cronin). IIB. Techniques of Analysis of Flavours - Gas Chromatography and Mass Spectrometry (C. Merritt, Jr. and D.H. Robertson). IIC. Techniques of Analysis of Flavours - Sensory Methods (R. Harper). IID. Techniques of Analysis of Flavours - Integration of sensory and Instrumental Methods (J.J. Powers). III. Sulphur Compounds in Flavours (M.L. Shankaranarayana, B. Raghaven, K.O. Abraham and C.P. Nataranjan). IV. Pyrazines in Flavour (J.A. Maga). V. Lipid Degradation Products and Flavours (W. Grosch). VI. Maillard Reaction in Flavour (R.F. Hurrell). VII. Taints and Off Flavours in Foods (M.J. Saxby). Subject Index.
- 巻冊次
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pt. B ISBN 9780444425997
内容説明
This volume is commodity-oriented, as will be future volumes. Dealing with the flavour of beverages, it covers the important beverage groups (coffee, tea, cider, beer, wines, vermouth and fortified wines, distilled beverages, non-alcoholic fruit beverages). The chapters are written by internationally recognised authorities from the USSR, USA, Italy, Switzerland, the Netherlands, and the UK. Each chapter reflects the general approach and differing emphasis on the various aspects of flavour relevant to the beverage under discussion. The authors have covered the most up-to-date developments in their respective fields, and in some cases, have reviewed the literature up to October 1985. The important older literature has not been ignored and in areas where the more traditional aspects of flavour study and development are still relevant, e.g. tea and coffee, these are included. The book will interest all research workers concerned with flavour technology. Those studying any of the beverages covered will appreciate the up-to-date review of their subject and also the consideration, in the same volume, of other beverages.
目次
I. The Flavour of Coffee (R.J. Clarke). Organoleptic testing. Basic taste components. Volatile aroma components. Reaction pathways in green to roasted coffee. Changes in flavour on storage. II. Tea Aroma (M.A. Bokuchava, N.I. Skoleleva). Nature of tea aroma: the qualitative and quantitative composition of tea aroma constituents. Formation of tea aroma. Significance of high temperatures for the formation of tea aroma. Significance of brewing for the formation of tea aroma. Effect of climatic conditions on tea aroma. Role of resinous substances in the formation of tea aroma. Tea aromatization. Conclusions. III. The Flavour of Cider (P. Durr). Flavour formation. Taste components. Odour components. Taints. IV. The Flavour of Beer (M.C. Meilgaard, T.L. Peppard). Sensory analysis of beer. The flavour constituents of beer. Characterising the flavour of beer. Summary. V. Flavour of Wines, Vermouth and Fortified Wines (G. Montedoro, M. Bertuccioli). Wine. Vermouth. Fortified wines. VI. The Flavour of Distilled Beverages (R. ter Heide). Grain spirits. Sugar cane spirits. Fruit spirits. Miscellaneous. VII. The Flavour of Non-alcoholic Fruit Beverages (P.E. Shaw). Apple juices. Citrus juices. Grapefruit juice. Tangerine (mandarine) juice. Lemonade and limeade. Grape juice. Tropical fruit drinks. Prune juice. Aseptic packaging of fruit juices and concentrate. Conclusion. (Most chapters include an Introduction and References).
- 巻冊次
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pt. C ISBN 9780444873620
内容説明
This is the third volume in the series Food Flavours and deals with the flavour of fruit. The authors provide detailed critical evaluation of tables listing identified volatile constituents contributing to the flavour of fruit. Additional aspects of flavour composition and qualities of various fruits is also discussed.
Aroma biogenesis and the effects of agricultural practices, storage conditions and processing on the development of fruit flavour have also been considered.
Discussion of a wide range of the less common and more exotic fruit is included, as well as the more popular types. The major groupings of fruit have been covered in this book by International authorities from Finland, France, Germany, New Zealand, the U.S.A. and the U.K.
目次
I. The flavour of apples, pears and quinces (N.M.M. Paillard). Chemical composition. Organoleptic value of identified volatiles. Formation of aromas by fruits. II. Stoned fruit: apricot, plum, peach, cherry (J. Crouzet et al.). Apricot. Plum. Peach. Cherry. III. Factors affecting the flavour of citrus fruit (S. Nagy, P.E. Shaw). Citrus fruit cultivars. Agricultural practices affecting flavour. Climate (specifically temperature). Maturity. Fruit composition and flavour quality. Pectin and structural carbohydrates. Bitterness and astringency. Volatile flavour components. IV. The flavour of berries (E. Honkanen, T. Hirvi). Isolation and concentration of volatiles of berries. Identification and quantification of aroma compounds of berries. Relationship between instrumental and sensory analyses of aroma compounds of berries. Strawberries. Berries of the genus Rubus. Fruits of sea buckthorn. Currants. Berries of the genus Vaccinium. V. The flavour of tropical fruits (banana, melon, pineapple) (K.-H. Engel et al.). Banana. Melon. Pineapple. VI. `Minor' tropical fruits - mango, papaya, passion fruit, and guava (Takayuki Shibamoto, Chung-Shih Tang). Mango. Papaya. Passion fruit. Guava. VII. The flavour of exotic fruit (H. Young, V.J. Paterson). Kiwifruit. Feijoa. Roseapple. Cherimoya. Custard apple. Soursop. Carambola. Cashew apple. Mountain papaya. Babaco. Jackfruit. Durian. Mangosteen. Loquat. Beli fruit. Wood apple. Sapodilla. Tamarind. Dalieb. Prickly pear. Pepino. Bacuri, capuacu, muruci taperaba. VIII. Tomato, cucumber and gherkin (P.W. Goodenough). Tomato. Cucumber and gherkin. Subject index.
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