Description
Developed from a symposium at the 204th National Meeting of the ACS in Washington, D.C., August 1992, this volume brings together aspects of aroma research covering topics of microwave, extrusion, and Maillard generated aromas. The first section provides an overview along with discussions of regulatory and legal perspectives. The second section presents several applications of newer analytical methodologies to aroma research. The remaining sections focus on Maillard chemistry, extrusion-generated aromas, and microwave-generated aromas. For researchers in the food and flavor industry. Annotation copyright Book News, Inc. Portland, Or.
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The first book to comprehensively cover microwave and extrusion generated volatiles. Includes discussion of food flavor applications. Features new isolation and analysis techniques to evaluate flavors generated from heated food systems. Examines generation of Maillard-reaction flavors andcharacteristic odor compounds from complex model systems that mimic food-processing conditions. Describes reactions between carbohydrates and amino acids in the presence of lipids. Proposes mechanisms to explain differences between volatile compounds generated by microwave, extrusion, andconventional heating processes. Examines legal and regulatory aspects of process flavors.
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