Flavour : From Food to Perception. by Guichard, Elisabeth

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Flavourings : production, composition, applications, regulations.

Table of Contents: “…Flavourings; Preface to the Second Edition; Preface to the First Edition; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; 2 Manufacturing Processes; 3 Raw Materials for Flavourings; 4 Blended Flavourings; 5 Application; 6 Quality Control; 7 Legislation / Toxicology; Index.…”
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Flavour.

“…Flavour (Online)…”
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Spanish flavour / by Galea, Carmelo

“…Spanish flavour…”
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Spanish flavour / by Galea, Carmelo

“…Spanish flavour…”
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Flavour in food /

Table of Contents: “…Influences on flavour perception.…”
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Flavour science : recent advances and trends /

Table of Contents: “…Ch. 1: Biological Aspects of Flavour Perception and Structure -- Activity Relationships -- Ch. 2: Genomics and Biotechnology -- Ch. 3: Flavours Generated by Enzymes and Biological Systems -- Ch. 4: Key Aroma and Taste Components -- Ch. 5: Flavour Changes in Food Production and Storage -- Ch. 6: Flavrous Generated by Thermal Processes -- Ch. 7: Retention and Release -- Ch. 8: Sensory-Instrumental Relationships -- Ch. 9: Advanced Intrumental Analysis -- Workshops: -- Gastronomy: The Ultimate Flavour Science -- Methods For Artificial Perception: Can Machine Replace Man? …”
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Flavours and fragrances /

Table of Contents: “…Shepherd -- The impact of recombinant DNA-technology on the flavour and fragrance industry / Andreas Muheim [and others] -- The design and synthesis of novel muguet materials / K.J. …”
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Flavour science : recent developments /

Table of Contents: “…Front Cover; Flavour Science: Recent Developments; Copyright Page; Preface; Table of Contents; SECTION 1: FLAVOUR OF BIOLOGICAL ORIGIN; CHAPTER 1. …”
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Food flavours /

Flavour science : proceedings from XIII Weurman Flavour Research Symposium /

Table of Contents: “…Front Cover; Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium; Copyright Page; Contents; Preface; List of Contributors; I: Advances in Sensory Science/Psychophysics; 1. …”
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Heavy flavours /

Table of Contents: “…Sachrajda -- 9. Heavy flavours in high energy electron-positron collisions / J.H. …”
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Asian flavours : creating architecture for culinary culture / by Ishige, Naomichi, 1937-

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Wine flavour chemistry / by Clarke, R. J.

Table of Contents: “…Cover -- Table of Contents -- Preface -- Chapter 1 Introduction -- 1.1 Scope of the book -- 1.2 Historical background -- 1.3 Wine flavour -- 1.4 Wine colour -- 1.5 Vinification -- 1.5.1 Vinification process -- 1.5.2 Red wines -- 1.5.3 White wines -- 1.5.4 Specialized wines -- 1.5.5 Fortified wines -- 1.6 Physiological effects -- Bibliography -- Chapter 2 Grape Varieties and Growing Regions -- 2.1 Wine grapes -- 2.2 Vine plant characteristics -- 2.3 Soil and climate -- 2.4 Grape growing regions of the world -- 2.5 Chemical composition of grapes, must and finished wines -- 2.5.1 Grapes and must -- 2.5.2 Finished wine -- 2.6 Quality control and classification of wines -- 2.6.1 France -- 2.6.2 Germany -- 2.6.3 Italy -- 2.6.4 Spain -- 2.6.5 Quality control systems in the European Union -- Bibliography -- Chapter 3 Basic Taste and Stimulant Components -- 3.1 Introduction -- 3.2 Ethyl alcohol -- 3.2.1 Measurement of ethyl alcohol content in wines -- 3.2.2 Measurement of sugar content in musts and wines -- 3.2.3 Sugar content of grapes and must -- 3.2.4 Chaptalization -- 3.3 Acidity -- 3.3.1 Contents of organic acids -- 3.3.2 Measurement of acid content -- 3.3.3 Acid taste -- 3.4 Sweetness -- 3.4.1 Chemical structure of sugars -- 3.4.2 Content/sweetness -- 3.5 Bitterness, astringency and mouth feel -- 3.5.1 Basic chemistry -- 3.5.2 Basic technology -- 3.5.3 Bitter constituents -- 3.5.4 Astringency -- 3.5.5 Mouth feel -- 3.6 Colouring matter -- 3.6.1 Colour of red wines -- 3.6.2 Colour of white wines -- 3.7 Other constituents -- 3.7.1 Sulphur dioxide -- 3.7.2 Carbon dioxide -- 3.7.3 Oxygen -- 3.8 Changes in maturation -- 3.8.1 In-barrel' ageing -- 3.8.2 In-bottle' ageing -- 3.8.3 Oxidation ... reduction (redox) potential -- Bibliography -- Chapter 4 Volatile Components -- 4.1 General -- 4.1.1 Partition coefficients -- 4.1.2 Threshold flavour/odour levels -- 4.1.3 Flavour/odour descriptions -- 4.2 Volatile compounds detected in wines -- 4.2.1 Types of aroma in volatile compounds -- 4.2.2 Stereochemical effects in aroma volatile compounds -- 4.3 Contents and sensory evaluation data -- 4.3.1 Esters -- 4.3.2 Aldehydes -- 4.3.3 Ketones -- 4.3.4 Acetals -- 4.3.5 Alcohols -- 4.3.6 Lactones and furanones -- 4.3.7 Acids -- 4.3.8 Nitrogeneous compounds -- 4.3.9 Phenols -- 4.3.10 Terpenes -- 4.3.11 Pyrazines -- 4.3.12 Sulphur compounds -- 4.4 Changes during maturation -- 4.4.1 Storage of wines in-vat (tank)' and in-barrel (cask)' -- 4.4.2 In bottle' ageing -- 4.5 Aroma detection and quantification -- 4.6 Chemical structure and physical properties -- Bibliography -- Chapter 5 Wine Tasting Procedures and Overall Wine Flavour -- 5.1 Wine tasting -- 5.2 Wine-tasting procedure -- 5.2.1 Reasons for wine tasting -- 5.2.2 Wine tasting information and analysis -- 5.3 Factors influencing sensory perception -- 5.4 Balance of taste sensations in wine -- 5.5 Wine aromas -- 5.5.1 Odour/a.…”
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Heavy flavour physics : theory and experimental results in heavy quark physics and CP violation : proceedings of the Fifty-fifth Scottish Universities Summer School in Physics, St....

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Heavy flavour physics : theory and experimental results in heavy quark physics and CP violation : proceedings of the Fifty-Fifth Scottish Universities Summer School in Physics, St....

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Food flavour technology /

Table of Contents: “…Creating and formulating flavours -- Flavour legislation -- Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions -- Biotechnological flavour generation -- Natural sources of flavours -- Useful principles to predict the performance of polymeric flavour delivery systems -- Delivery of flavours from food matrices -- Modelling flavour release -- Instrumental methods of analysis -- On-line monitoring of flavour processes -- Sensory methods of flavour analysis -- Brain imaging.…”
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Flavour and fragrance journal.

“…Flavour and fragrance journal (Online)…”
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Modifying flavour in food /

Table of Contents: “…Cover; Modifying flavour in food; Copyright; Contents; Contributor contact details; 1 Modifying flavour: an introduction; 1.1 Introduction; 1.2 References; 2 Flavouring substances: from chemistry and carriers to legislation; 2.1 The importance of olfaction in the appreciation of flavour; 2.2 Flavouring substances in foods; 2.3 Flavouring substances legislation; 2.4 Conclusions; 2.5 Acknowledgement; 2.6 References; 3 Extraction of flavourings from natural sources; 3.1 Introduction; 3.2 General overview; 3.3 Supercritical fluid extraction: SC-CO2.…”
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Fruit and vegetable flavour : recent advances and future prospects /

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