Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.

Table of Contents:
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 5.1 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 12.7 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. Techniques in sensory analysis of flavour Abstract 16.1 Introduction to the fundamental types of sensory evaluation 16.2 Analytical versus synthetic measurement 16.3 Deciding on a sensory protocol 16.4 Analytical sensory techniques and their relevance to flavour evaluation 16.5 Individual differences in flavour perception 16.6 Conclusion 17. Consumer perceptions of food and beverage flavour Abstract 17.1 Introduction 17.2 Multisensory integration and flavour perception 17.3 Consumer preferences 17.4 Individual differences in perception 17.5 Consumer-oriented methods 17.6 Conclusion 18. Physiological impacts of odour compounds Abstract Acknowledgement 18.1 Introduction 18.2 Immediate processes and effects 18.3 Post-inhalation and post-ingestion processes 18.4 Conclusions Index