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Index page for: Modifying Flavour in Food

Table of Contents Modifying flavour: an introductionA J Taylor and J Hort, University of Nottingham, UKIntroduction. References.Flavouring substances: from chemistry and carriers to legislationD Baines, Baines Food Consultancy Ltd, UKThe importance of olfaction in the appreciation of flavour. Flavouring substances in foods. Flavouring substances legislation. Conclusions.Extraction of flavourings from natural sourcesG Cravotto, University of Turin, Italy and P Cintas, University of Extremadura, SpainIntroduction. General overview. Supercritical fluid extraction: SC-CO2. Continuous sub-critical water extraction (CSWE). Ultrasound-assisted extraction (UAE). Microwave-assisted extraction (MAE). Extraction in the analysis of flavours. Drying methods and solvent distribution. Conclusions. References.From fermentation to white biotechnology: how microbial catalysts generate flavoursR G Berger, Leibniz University of Hannover, GermanyIntroduction. Flavour formation along known pathways. Flavours from complex substrates. white technology. Future trends. Sources of further information. References.New developments in yeast extracts for use as flavour enhancersB Noordam and F R Meijer, DSM Food Specialities, The NetherlandsIntroduction. Developments in yeast extracts. Materials and methods. Results and discussion. Conclusions. References.Chiral chemistry and food flavouringsS Serro, Politecnico di Milano, ItalyIntroduction. Chiral flavour - availability. Chiral flavour. Key flavour compounds. Sources of further information and advice.Formulating low fat food: the challenge of retaining flavour qualityJ Hort and D Cook, University of Nottingham, UKIntroduction. Lowering the fat content of food: what happens to the flavour? Strategies for replacing fat in foods and the implications for flavour. Why is fat so hard to replace? Representation of fat in the brain. Future trends. References.New pungent and cooling compounds for use in foodsC C Galopin, Givaudan Flavors Company, USAIntroduction. History. Fundamental differences between chemesthetics and flavours. Physiology. Common pungent chemicals and their activity. Common cooling compounds and their activity. Future trends. Conclusion. References.Controlled release of flavour in food productsG Reineccius, University of Minnesota, USAIntroduction. Industrial approaches for protecting flavourings from deterioration. Industrial approaches to achieve controlled release of flavourings. Needs in flavour encapsulation/controlled release. Advice. References.Developments in sweetenersS Kemp and M Lindley, Kemps Research Solutions Ltd, UKIntroduction. Mechanism of sweetness perception. Novel sweeteners. Sweetness potentiators. sweetness inhibitors Future trends. Sources of further information and advice. References.Enhancing umami taste in foodsJ B Marcus, Kendall College, USAUmami: what it is, what it does and how it works. Culinary history of umami in flavour enhancement. Scientific background of umami in flavour enhancement. How the culinary aspects and science of umami interact. Asian condiments that impart umami taste and taste active components. Western foods that impart umami taste and taste active components. Other umami taste-activators. Taste active components and umami synergy. Umami formed ripening, drying, curing, aging and fermenting. Practical aspects of umami in consumer acceptance. consumer applications of umami. Food technology applications. Umami applications that maximise flavour, food acceptance and food preference. Umami applications: develop and enhance recipes and products. United states umami initiatives. European umami initiatives. Future trends. Sources of further information and advice. References.Bitter blockers in foods and pharmaceuticalsR MacGregor, Linaguagen Corporation, USAIntroduction. Why reduce bitterness in foods and pharmaceuticals? Current approaches to reducing bitterness. Advantages to bitter blocker pharmaceutical formulations. The science of taste perception. Identifying compounds that decrease the perception of bitterness. Future trends. Sources of further information and advice. References.Masking agents for use in foodsM Gascon, Wixon Inc, USAIntroduction. Masking agents as additive ingredients. Outlook and perspectives. References.Selecting the right flavourings for a food productK B de Roos, Givaudan Nederland BV, The NetherlandsIntroduction. Creation of the desired flavour profile. Stability of the flavouring. Solving flavour release problems. Solving flavour stability problems in products. Future trends. Sources of further information and advice. References.