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Aroma and flavor in product developmentcharacterization, perception, and application /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Aroma and flavor in product developmentedited by Rajnibhas Sukeaw Samakradhamrongthai.
其他題名:	characterization, perception, and application /
其他作者:	Samakradhamrongthai, Rajnibhas Sukeaw.
出版者:	Cham :Springer Nature Switzerland :2024.
面頁冊數:	xv, 373 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	FoodAnalysis.
電子資源:	https://doi.org/10.1007/978-3-031-62612-8
ISBN:	9783031626128$q(electronic bk.)

Aroma and flavor in product developmentcharacterization, perception, and application /
Aroma and flavor in product developmentcharacterization, perception, and application /[electronic resource] :edited by Rajnibhas Sukeaw Samakradhamrongthai. - Cham :Springer Nature Switzerland :2024. - xv, 373 p. :ill. (some col.), digital ;24 cm.

The overview -- The perception -- The formation -- The extraction and isolation -- The identification -- The characterization and creation -- The stability -- The encapsulation -- The controlled release -- The interaction and applications -- The current and emerging research related aroma and flavor.

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Illuminating the uses of tools such as gas chromatography, descriptive sensory analysis, and more, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish Aroma and Flavor in Product Development: Characterization, Perception, and Application not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.

ISBN: 9783031626128$q(electronic bk.)

Standard No.: 10.1007/978-3-031-62612-8doiSubjects--Topical Terms:

248907
Food
--Analysis.

LC Class. No.: TX541

Dewey Class. No.: 664.07

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