Food Flavorings, Third Edition, is written for scientists and technologists in the flavor and food industries and provides a comprehensive review of the natural sources of flavor ingredients and the formulation, manufacture, and application of food flavorings. New to this edition are chapters on pharmaceutical and tobacco flavorings.
Author(s): Philip R. Ashurst
Edition: 3rd
Publisher: Springer
Year: 1999
Language: English
Pages: 492
Tags: Пищевая промышленность;Пищевые и биологически активные добавки;
Front Matter......Page 1
Contributors......Page 3
Preface......Page 5
Appendices......Page 0
Table of Contents......Page 7
1.2 The Production of Essential Oils......Page 12
1.3 Further Processing of Essential Oils......Page 15
1.5 The Composition of Essential Oils......Page 17
2.1 Introduction......Page 50
2.2 Plant Materials......Page 51
2.3 Solvents......Page 62
2.4 Tinctures......Page 64
2.5 Oleoresins......Page 66
2.6 Absolutes......Page 68
2.7 Extraction with Carbon Dioxide as a Solvent......Page 72
2.8 Summary......Page 79
3.1 Introduction......Page 82
3.2 Fruit Processing......Page 83
3.3 Specialized Fruit Processing......Page 88
3.4 Products and Packaging......Page 91
3.5 Product Specification(s)......Page 94
3.6 Volatile Components of Fruit Juices......Page 103
3.7 The Use of Fruit Juices in Flavorings......Page 110
3.8 Summary......Page 112
4.1 General Aspects......Page 114
4.2 Synthetic Flavor Ingredients......Page 123
4.3 Synthetic Flavor Ingredients and the Future......Page 156
5.1 Introduction......Page 163
5.2 Importance and Complexity of Quality Control......Page 176
5.3 Physico-Chemical Analysis......Page 177
5.4 Biotechnology-Based Analysis......Page 192
5.5 Microbiology Analysis......Page 196
5.6 Sensory Analysis......Page 197
5.7 Conclusions......Page 204
6.1 Introduction......Page 209
6.2 Categories of Beverages......Page 210
6.3 Types of Flavorings for Beverages......Page 211
6.4 Methods of Extraction, Solubilization and Concentration of Flavorings......Page 212
6.5 Beverages Based on Ginger......Page 215
6.6 Formulation of Beverages......Page 223
6.7 Summary......Page 238
7.1 Introduction to Confectionery Flavorings......Page 239
7.2 Basic Confectionery Types, Recipes, Inherent Flavors......Page 241
7.4 Flavors Developed During Processing......Page 259
7.5 Selection of Flavorings......Page 260
7.6 Ingredients of Bakery Products......Page 264
7.7 Bakery Products......Page 268
7.8 Bakery Fillings......Page 272
7.9 Summary of Flavoring Characteristics......Page 274
8.2 History of Savory Flavors for Snacks and Crisps (Potato Chips)......Page 276
8.3 Snacks......Page 277
8.4 Basic Recipes for Crisps and Snack Savory Flavors......Page 279
8.6 Major Raw Materials and Ingredients Used in Powder Savory Flavor Blends......Page 282
8.8 Conclusions......Page 290
9.1 Introduction......Page 292
9.2 History......Page 293
9.4 Aromatic Compounds from Precursors......Page 294
9.5 Aroma Components Found in Cooked Foods......Page 304
9.6 Components Used to Create a Process Flavor......Page 311
9.7 Process Techniques......Page 315
9.8 Final Flavor Compounds......Page 318
9.9 Applications of Thermal Flavors......Page 320
9.10 Regulatory Issues......Page 323
9.11 The Safety Question......Page 326
9.12 Conclusions......Page 329
Appendix 9-A: International Organization of the Flavour Industry (IOFI) Guidelines for the Production and Labeling of Process Flavorings......Page 332
10.1 Introduction......Page 335
10.2 Milk and Cream......Page 339
10.3 Yogurt and Fermented Products......Page 345
10.4 Butter......Page 351
10.5 Cheese......Page 356
10.6 Manufacturing Considerations......Page 372
10.7 Conclusions......Page 373
11.1 Introduction......Page 375
11.2 Monosodium Glutamate, Purine 5'-Ribonucleotides and Related Substances......Page 376
11.3 Maltol and Ethyl Maltol......Page 401
11.4 Furanones and Cyclopentenolones......Page 404
11.5 Vanillin and Ethyl Vanillin......Page 406
11.6 Other Flavor Modifiers......Page 407
11.7 Sodium Chloride......Page 408
11.8 Conclusions......Page 410
12.1 Introduction......Page 414
12.2 The Choice of Flavorings......Page 415
12.3 Interactions between Volatile Flavoring Substances and Other Constituents of the Preparations......Page 419
12.4 Cooperation between the Pharmacist and the Flavorist......Page 422
12.5 Examples of Flavorings for Pharmaceutical Products......Page 423
12.6 Final Remarks......Page 427
13.1 Introduction......Page 429
13.2 Definition of Tobacco Types......Page 431
13.3 Types of Flavor Systems for Tobacco Products......Page 433
13.4 Flavor System Characteristics for Specific Tobacco Products......Page 437
13.5 New Tobacco Product Developments and Trends......Page 444
13.6 Summary......Page 447
Appendix I: Composition of Lemon and Orange Oils......Page 449
Appendix II: Botanical Classification of Fruits......Page 451
A......Page 452
B......Page 454
C......Page 457
E......Page 462
F......Page 464
G......Page 469
H......Page 471
K......Page 472
M......Page 473
O......Page 475
P......Page 477
Q......Page 480
S......Page 481
V......Page 490
Y......Page 491
Z......Page 492
