Flavour in food

Front Matter......Page 2
Contributor Contact Details......Page 4
Preface......Page 8
Table of Contents......Page 0
Table of Contents......Page 10
39607_01.pdf......Page 16
1.1 Introduction......Page 17
1.2 The Sense of Taste......Page 18
1.3 The Molecular Basis of Human Taste Perception......Page 19
1.4 Functional Characterisation of Taste Receptors Through Calcium Imaging......Page 32
1.5 Future Trends......Page 40
1.7 References......Page 45
2.1 Introduction......Page 50
2.2 Reception of Odorants and Neural Processing of Olfactory Information......Page 51
2.3 Reception of Taste Compounds and Neural Processing......Page 57
2.4 Trigeminal Chemosensitivity (Chemesthesis)......Page 61
2.5 Multimodal Interactions and Flavour Integration......Page 63
2.6 Conclusions and Future Trends......Page 67
2.7 References......Page 68
3.1 Introduction......Page 76
3.2 Current and Developing Techniques for Sensory Analysis......Page 77
3.3 Sensory Testing Administration......Page 83
3.4 Statistical Analysis of Data......Page 85
3.5 Relating Analytical Sensory Data to Instrumental or Consumer Preference Data......Page 86
3.6 Using Sensory Data for Business Decisions......Page 88
3.8 References......Page 89
3.9 Appendix......Page 94
4.1 Introduction......Page 95
4.2 Obtaining a Complete Aroma Profile......Page 96
4.3 Key Components Contributing to Sensory Properties......Page 98
4.4 Off-Notes in a Food Product......Page 101
4.5 Monitor Changes in Aroma Compounds with Time......Page 103
4.6 Using Instrumental Data in Sensory Predictions......Page 104
4.7 Future Trends......Page 106
4.8 Sources of Further Information......Page 107
4.9 References......Page 109
5.1 Introduction......Page 112
5.2 Investigating the Structure of the Data Sets......Page 113
5.3 Relating Sensory to Instrumental Data......Page 115
5.4 Case Study......Page 119
5.5 Conclusion......Page 124
5.7 References......Page 125
39607_06.pdf......Page 128
6.2 Flavour Properties......Page 129
6.3 Diffusion and Mass Transfer......Page 133
6.4 Main Factors Influencing the Mobility of Flavour Compounds in Food Matrices......Page 138
6.6 References......Page 141
7.1 Introduction......Page 145
7.2 How Nature Uses Both Types of Lipids: The Key Role of Molecular Organisation......Page 146
7.3 Classification and Properties of Lipids......Page 148
7.4 Main Types of Lipidic Structures......Page 155
7.5 Replacing Fat by Structuring Lipids: Consequence for Flavour Retention and Release......Page 163
7.6 References......Page 165
8.2 Remarkable Characteristics of Emulsions......Page 168
8.3 Behaviour of Aroma Compounds in Emulsions......Page 170
8.4 Improving Flavour Delivery to the Consumer......Page 174
8.5 Future Trends......Page 175
8.6 Cross-Links......Page 181
8.7 References......Page 182
9.1 Introduction......Page 184
9.2 Protein Structure in Relation to Flavour Binding......Page 185
9.3 Nature and Strength of the Interactions......Page 194
9.4 Effect of Medium on Protein-Flavour Interactions......Page 199
9.5 Perceptive Consequences in Food Systems: Some Examples......Page 203
9.6 Conclusion and Future Trends......Page 205
9.7 Sources of Further Information......Page 206
9.8 References......Page 207
10.2 Aroma Interactions with Mono-and Disaccharides......Page 220
10.3 Structure of Polysaccharides......Page 226
10.4 Interaction Mechanisms with Aroma Compounds......Page 228
10.5 Example of Retention in Amylaceous Matrices and their Derivatives......Page 230
10.6 Conclusion......Page 234
10.7 References......Page 236
11.1 Introduction......Page 241
11.2 Phase Partitioning: Aroma Release Under Equilibrium Conditions......Page 242
11.3 Mass Transfer: Aroma Release Under Non-Equilibrium Conditions......Page 246
11.4 Mechanistic Modelling of Aroma Release......Page 251
11.5 Empirical Modelling of Aroma Release......Page 262
11.6 Applications......Page 263
11.8 Sources of Further Information......Page 264
11.9 References......Page 265
12.1 Introduction......Page 272
12.2 In Vivo Aroma Release Measurements During Drinking of Beverages......Page 274
12.3 Physiological Factors Important for In Vivo Aroma Release from Beverages......Page 277
12.4 Development of the Artificial Throat......Page 278
12.5 Effect of Ingredients on Aroma Release from Beverages......Page 283
12.6 Conclusion......Page 289
12.8 References......Page 291
39607_13.pdf......Page 297
13.1 Introduction......Page 298
13.2 Influence of the Foodstuff on Flavour Release......Page 299
13.3 Losses of Flavour Molecules after Leaving the Bolus......Page 303
13.4 The Transfer of Volatiles to the Gas Phase In Vivo......Page 304
13.5 Aroma Delivery to the Upper Airway and Nose......Page 306
13.6 Persistence of Flavour Release......Page 312
13.7 Future Trends......Page 314
13.9 References......Page 315
14.1 Introduction......Page 319
14.2 Individual Differences in Taste Perceptions......Page 320
14.3 PTC/PROP Bitterness......Page 322
14.4 The Role of Taste Anatomy......Page 327
14.5 PROP Taster Differences and Flavour Perceptions......Page 331
14.7 References......Page 332
15.1 Introduction......Page 338
15.2 Influence of Rheological Behaviour on Flavour Release......Page 340
15.3 Texture Measurements and Perceived Intensity of Aroma......Page 347
15.4 References......Page 352
16.1 Introduction......Page 356
16.2 Odour-Taste Interactions......Page 357
16.3 Origin of Odour-Taste Interactions......Page 361
16.4 Future Trends......Page 373
16.6 References......Page 374
17.1 Introduction......Page 380
17.2 The Relationship Between Cooking and Flavour......Page 381
17.3 Flavours and How We Experience Them......Page 383
17.4 How We Learn Flavour......Page 394
17.5 Future Trends......Page 405
17.6 References......Page 407
18.1 Introduction......Page 414
18.2 Functional Value of Olfaction in Early Development......Page 415
18.3 Early Functioning of Olfaction......Page 421
18.4 Memory and Plasticity of Olfactory Function in Early Life......Page 431
18.5 Conclusions and Future Trends......Page 439
18.7 References......Page 441
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