Food Flavours : Technology Hand Book

Contents: 1. Flavour characterization. 2. Flavour in fruits and vegetables. 3. Change in food flavour after processing. 4. Odd flavours in foods. 5. Flavours and flavouring materials. 6. Isolation of food flavours. 7. High resolution infrared spectra of some naturally isolated food flavours. 8. Flavouring materials of natural origins. 9. Chemical modification of turmeric oil to more value added products. 10. Flavouring materials made by processing. 11. Synthetic flavouring materials. 12. Flavour potentiators. 13. Application of flavouring. 14. Flavour production. 15. Sensory testing method. 16. Quality control.

"No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. The flavour industry has become a vital element in the growth and success of food and beverage industries worldwide.

The present book contains formulae, processes of various flavours applied in food and beverage industries. This book is intended to be a practical companion to the flavourist, technologists, entrepreneurs, libraries or for those who are already in the field of manufacturing."