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Volatile Compounds In Food

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Volatile Compounds In Foods And Beverages

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Author : Henk Maarse
language : en
Publisher: Routledge
Release Date : 2017-11-22

Volatile Compounds In Foods And Beverages written by Henk Maarse and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-22 with Technology & Engineering categories.

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

Volatile Compounds And Smell Chemicals Odor And Aroma Of Food

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Author : Eugenio Aprea
language : en
Publisher: MDPI
Release Date : 2021-04-29

Volatile Compounds And Smell Chemicals Odor And Aroma Of Food written by Eugenio Aprea and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-29 with Science categories.

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.