Food Flavour Technology by Andrew J Taylor

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  • ISBN 10 661028556X
  • ISBN 13 9786610285563
  • Published Jan 01 2002
  • Language English
  • Countries United States
  • Publisher Blackwell Publishers
  • Imprint Blackwell Publishers

Publishers Text

A review of the state of the art of flavour technology, covering sources of flavour, flavour creation / formulation, flavour generation / production, flavour delivery, flavour analysis and flavour legislation. A generic, science-based approach is adopted, rather than a commodity-based or "recipe-type" approach. Authors consider the origins of food flavour through extraction of natural products, thermal flavour generation or biotechnological production using enzymes or isolated organisms. The ways in which these raw materials are formulated into ingredients that can be incorporated into foods are discussed. Chapters are included on instrumental and sensory methods of analysis and there is a review of European and USA legislative frameworks.

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