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Biotechnology --- Biosynthesis --- Lactones --- Psychrophilic microorganisms --- Aroma precursors --- Flavour compounds

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An invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.

Flavor. --- Food --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Tastes --- Sensory evaluation --- Taste --- Analysis. --- Composition. --- Biotechnology. --- Chemistry --- Analysis --- Composition --- Flavour --- Food industry --- Agroindustrial sector --- Flavour compounds --- Aroma precursors --- Organoleptic analysis --- Organoleptic properties --- food composition --- Food processing --- Analytical methods --- Flavor --- Flavoring essences. --- Flavoring Agents. --- Taste. --- Chemical senses --- Saveur --- Essences (Art culinaire) --- Chémoréception --- Biology --- Food science and technology --- Chemical senses. --- Odor. --- Aroma of food --- Food odor --- Food odors --- Odors --- Chemoreception --- Senses and sensation --- Chemoreceptors --- Essences and essential oils --- Food additives

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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Research & information: general --- Mathematics & science --- Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box-Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV-Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis