Infodoc : Sciences, Techniques et Culture

1 Modifying flavour: an introduction
1.1 Introduction
1.2 References
2 FIavouring substances: from chemistry and carriers to legislation
2.1 The importance of olfaction in the appreciation of flavour
2.2 Flavouring substances in foods
2.3 Flavouring substances legislation
2.4 Conclusions
2.5 Acknowledgement
2.6 References
3 Extraction of flavourings from natural sources
3.1 Introduction
3.2 General overview

1 Modifying flavour: an introduction
1.1 Introduction
1.2 References
2 FIavouring substances: from chemistry and carriers to legislation
2.1 The importance of olfaction in the appreciation of flavour
2.2 Flavouring substances in foods
2.3 Flavouring substances legislation
2.4 Conclusions
2.5 Acknowledgement
2.6 References
3 Extraction of flavourings from natural sources
3.1 Introduction
3.2 General overview
3.3 Supercritical fluid extraction: SC-CO2
3.4 Continuous subcritical water extraction (CSWE)
3.5 Ultrasound-assisted extraction (UAE)
3.6 Microwave-assisted extraction (MAE)
3.7 Extraction in the analysis of flavours
3.8 Drying methods and solvent distillation
3.9 Conclusion
3.10 Acknowledgements
3.11 References
4 From fermentation to white biotechnology: how microbial catalysts generate flavours
4.1 Introduction
4.2 Flavour formation along known pathways
4.3 Flavours from complex substrates
4.4 White biotechnology
4.5 Future trends
4.6 Sources of further information
4.7 References
5 New developments in yeast extracts for use as flavour enhancers
5.1 Introduction
5.2 Developments in yeast extracts
5.3 Materials and methods
5.4 Results and discussion
5.5 Conclusions
5.6 References
6 Chiral chemistry and food flavourings
6.1 Introduction
6.2 Chiral flavour - synthesis
6.3 Chiral flavour
6.4 Key flavour compounds
6.5 Sources of further information and advice
6.6 References
7 Formulating low-fat food: the challenge of retaining flavour quality
7.1 Introduction
7.2 Lowering the fat content of food: what happens to the flavour?
7.3 Strategies for replacing fat in foods and the implications for flavour
7.4 Why is fat so hard to replace?
7.5 Representation of fat in the brain
7.6 Future trends
7.7 References
8 New pungent and cooling compounds for use in foods
8.1 Introduction
8.2 History
8.3 Fundamental differences between chemesthetics and flavours
8.4 Physiology
8.5 Common pungent chemicals and their activity
8.6 Common cooling compounds and their activity
8.7 Future trends
8.8 Conclusion
8.9 References
9 Controlled release of flavour in food products
9.1 Introduction
9.2 Industrial approaches for protecting flavourings from deterioration
9.3 Industrial approaches to achieve controlled release of flavourings
9.4 Needs in flavour encapsulation/controlled re!ease
9.5 Advice
9.6 References
10 Developments in sweeteners
10.1 Introduction
10.2 Mechanism of sweetness perception
10.3 Novel Sweeteners
10.4 Sweetness potentiators
10.5 Sweetness inhibitors
10.6 Future trends
10.7 Sources of further information and advice
10.8 References
11 Enhancing umami taste in foods
11.1 Umami: what it is, what it does and how it works
11.2 Culinary history of umami in flavour enhancement
11.3 Scientific background of umami in flavour enhancement
11.4 How the culinary aspects and science of umami interact
11.5 Asian condiments that impart umami taste and taste-active components
11.6 Western foods that impart umami taste and taste-active components
11.7 Other umami taste-activators
11.8 Taste-active components and umami synergy
11.9 Umami formed in ripening, drying, curing, ageing and fermenting
11.10 Practical aspects of umami in consumer acceptance
11.11 Consumer applications of umami
11.12 Food technology applications of umami
11.13 Umami applications that maximise flavour, food acceptance and food preference
11.14 Umami applications for the development and enhancement of recipes and products
11.15 US umami initiatives
11.16 European umami initiatives
11.17 Future trends
11.18 Conclusion
11.19 Sources of further information and advice
11.20 References
12 Bitter blockers in foods and pharmaceuticals
12.1 Introduction
12.2 Why reduce bitterness in foods and pharmaceuticals?
12.3 Current approaches to reducing bitterness
12.4 Advantages to bitter blocked pharmaceutical formulations
12.5 The science of taste perception
12.6 Identifying compounds that decrease the perception of bitterness
12.7 Future trends
12.8 Sources of further information and advice
12.9 References
13 Masking agents for use in foods
13.1 Introduction
13.2 How masking agents work
13.3 Ingredients used to formulate masking agents
13.4 What to consider when working with masking agents
13.5 Masking agents: when to use or not to use
13.6 Outlook and perspectives
13.7 References
14 Selecting the right flavourings for a food product
14.1 Introduction
14.2 Creation of the desired flavour profile
14.3 Stability of the flavouring
14.4 Solving flavour release problems
14.5 Solving flavour stability problems in products
14.6 Future trends
14.7 Sources of further information and advice
14.8 References
Index