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Advances in Flavor and Aroma Technologies


Description: To help flavorists and product developers learn about new technologies that will help them combat flavor-related product challenges, the report ‘Advances in Flavor and Aroma Technologies’ has been revised and updated. The report analyzes about five dozen flavor and aroma developments that have taken place at company, academic and government research labs around the world. This comprehensive report will let you see first-hand technologies that you can harness to optimize your flavor-related product development efforts.

Some of the processes, techniques and products examined in the report are under development and have commercial potential. Others have completed development, and their developers are looking to license the technology or collaborate in other ways to commercialize it. Yet others already are commercially available.

The successful development and marketing of more nutritious and healthy foods, and the optimal processing of products to make them microbiologically as safe as possible, are without argument two major challenges currently facing the food industry. However, while these are major concerns, a product’s flavor also plays a significant role in its acceptance by consumers. Every day, flavorists, product developers and others are challenged to incorporate the most attractive flavors and aromas into products. Their goal: to attract the attention of consumers so that they purchase their products again and again.

Flavor is dynamic and elusive. The appealing aroma and flavor of freshly baked products can be lost in a day. It is important to harness flavors and aromas and incorporate them into products to make them appear fresh, wholesome and attractive to consumers for as long as possible. Just like some other compounds, flavors will react and escape from products. Once a product is on the store shelf, oxidation, hydrolysis and other processes may cause it to lose its desired attributes and develop off-flavors. Off-flavors are flavors too, and are another challenge facing product developers.

In ‘Advances in Flavor and Aroma Technologies’ you’ll learn about several technologies, including:

- Fruit-flavored yogurts that are enriched with health-beneficial fish collagen.
- Enzymes that function in microaqueous media that could lead to the development of new flavors.
- An artificial nose that uses a neural network to analyze aromas. Industrial support is being sought to further its development.

‘Advances in Flavor and Aroma Technologies’ reviews important technological developments in the field, discussing their potential applications and status of development. You’ll be able to take advantage of these new technologies through licensing or other arrangements. Contact information is provided for key researchers, enabling you to contact the experts with whom you can collaborate on innovative research.

Order ‘Advances in Flavor and Aroma Technologie’s today and tap into the innovations that will help you meet your product development objectives.


Contents: Executive Summary

1. Introduction

The Promise of New Technologies
The Sweetness Response

2. Analysis of New Technologies

Enzyme Systems
- Enzymes in Microaqueous Media
- Proteins Not Ideal for Encapsulating
-- Flavors

Sweeteners
- Sweetener Sourced from Corn

Honey
- Honey Facilitates Pasta Processing
- Honey for Extruded Products
- Honey for Breads
- Honey Peanut Butter

Beverages
- Processing Flavored Milks
- Enhancing Skim Milk Aroma and Flavor
- Roasting Temperature and Coffee Flavor
- High-pressure Processing of Raw Milk
- Herbaceous Flavor in Concord Grape Juice

Fruit
- The Chokeberry Alternative
- Precursor Atmosphere Technology
- Fruit-flavored Sports Drinks
- Fruit Yogurts with Fish Collagen

Aroma Analysis
- Design and Build an Electronic Nose
- Artificial Mouth Eliminates Guesswork
- Neural Networks Optimize Artificial Noses
- Electronic Nose, Quantitative Measures
- Aroma Profile of Thornless Blackberry
- Food Aromas Could Generate Satiation
- Sulfur Volatiles in Grapefruit Juice
- Aroma Components of Bartlett Pears

Lipids
- Fatty Foods Trigger Taste Buds
- Lipids Impact Flavors
- Enhance Cooked Turkey Quality
- Lipid Oxidation Impact on Cheese Whey
- Riboflavin Could Cause Lipid Oxidation in
- Salad Dressings

Cheese Flavor
- Improve Cheese Flavor Development
- High Pressure and Color, Flavor
- Advances in Cheese Processing
- Expanding the Flavor of Cheese
- Brevibacteria and Cheddar Cheese
- Facilitate Umami Taste in Cheese
- Extended Frozen Storage of Caprine Milk
- Monitor Cheddar During Ripening

Fatty Acids
- Fatty Acid Composition of Oils

Meat Flavor
- Anka Rice, Nitrate and Roast Beef
- Trehalose and Frozen Smoked Sausage

Additional Flavor Developments
- Use Superheated Water for Flavors
- Perceiving Flavor of Dietary Fats
- Improving Butter, Milkfat Fractions
- Antioxidants Improve Butteroil in Ice Cream
- Make Lower-fat Chocolate Tastier
- Optimize the Maillard Reaction
- Compare Volatiles in Frankfurters
- Encapsulate Flavors in Foam
- Supercritical Technology and Cheese
- Starch Granules Carry Flavor
- Profiling Primary Flavors
- Database Covers Aroma Compounds
- Fat Replacers and Nonfat Ice Cream
- Whey Protein Microencapsulating Agents
- Potato Chips Fried in Sunflower Oil
- Nonenzymatic Deamidation of Soy Protein
- Evaluate Steviol Glycosides in Leaves of
-- Stevia rebaudiana
- Presoaking Hurts Rice Flavor
- Tagatose in Bakery Products
- Complexation by Maize Starch
Search for Flavor Enhancers, Maskers

3. Patents




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