Understanding Natural Flavors

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Understanding Natural Flavors by J. R. Piggott, A. Paterson, Springer US
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: J. R. Piggott, A. Paterson ISBN: 9781461521433
Publisher: Springer US Publication: December 14, 2013
Imprint: Springer Language: English
Author: J. R. Piggott, A. Paterson
ISBN: 9781461521433
Publisher: Springer US
Publication: December 14, 2013
Imprint: Springer
Language: English

There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central to the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu­ lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central to the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu­ lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect.

More books from Springer US

Cover of the book Air Pollution Modeling and Its Application X by J. R. Piggott, A. Paterson
Cover of the book Insects, Experts, and the Insecticide Crisis by J. R. Piggott, A. Paterson
Cover of the book Practical Ecology for Geography and Biology by J. R. Piggott, A. Paterson
Cover of the book Conditioning by J. R. Piggott, A. Paterson
Cover of the book Existential-Phenomenological Perspectives in Psychology by J. R. Piggott, A. Paterson
Cover of the book Cardiomyopathies and Heart Failure by J. R. Piggott, A. Paterson
Cover of the book Hepatitis Viruses by J. R. Piggott, A. Paterson
Cover of the book The Interpretation of Archaeological Spatial Patterning by J. R. Piggott, A. Paterson
Cover of the book Pathophysiology of Pain Perception by J. R. Piggott, A. Paterson
Cover of the book Molecular and Cellular Biology of Multidrug Resistance in Tumor Cells by J. R. Piggott, A. Paterson
Cover of the book Behavioral Approaches to Crime and Delinquency by J. R. Piggott, A. Paterson
Cover of the book Business Process Reengineering by J. R. Piggott, A. Paterson
Cover of the book Understanding Human Development by J. R. Piggott, A. Paterson
Cover of the book Behavior Disorders of Adolescence by J. R. Piggott, A. Paterson
Cover of the book Winning the SoC Revolution by J. R. Piggott, A. Paterson
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy