Flavourings

The demand for flavourings has been constantly growing over the last years as a result of the dramatic changes caused by an increasingly industrialized way-of-life: The consumer is attracted to taste experiences which are not only pleasurable, interesting, exciting and new, but also combine convenience with today’s expectations of a healthy, well-balanced life-style. In this second revised and updated edition, the book once again draws on the expert knowledge of more than 40 contributors with backgrounds in both industry and academia to grant a comprehensive overview of the production, processing, composition and application of various food flavourings. The reader is provided with up-to-date information on raw materials of natural, biotechnological and synthetic origin. Additionally, the authors focus on toxicological, legal, and ethical aspects, quality control methods and systems, as well as the conventional and innovative analytical techniques employed in this field. This expanded edition discusses in detail the manifold advances in processing and applications, including an extensive evaluation of the use of flavourings in convenience foods, plus the topic of aroma analysis. Up-to-date references to pertinent literature and an in-depth subject index complete this overview of the captivating world of flavourings.Kein Zweifel: Der Sektor der Geschmacks- und Aromastoffe wird auch in Zukunft nicht an Bedeutung verlieren, denn die Nachfrage der Verbraucher nach natürlichen, angenehmen oder völlig neuartigen Geschmackserlebnissen steigt nach wie vor. Bis jetzt gab es keine Publikation, die sich diesem Fachgebiet umfassend und vom praktischen Standpunkt aus widmete - eine Lücke, die dieses Buch füllt!
Geboten wird ein in die Tiefe gehender Überblick über die Herstellung, Zusammensetzung und Anwendung von Lebensmittelaromen. Konventionelle und innovative analytische Methoden werden ebenso beschrieben wie die Grundlagen von Produktionstechniken und die Anwendungsbereiche, geordnet nach Lebensmitteltypen. Nicht zuletzt werden auch toxikologische, juristische und ethische Gesichtspunkte berücksichtigt. Nahezu 40 Experten aus Industrie und Hochschule, die als Autoren gewonnen werden konnten, bürgen für Qualität und Aktualität der Beiträge.
INTRODUCTION
Dynamics in the Business with Taste
MANUFACTURING PROCESSES
Physical Processes
Biotechnological Processes
RAW MATERIALS FOR FLAVOURINGS
Introduction
Flavouring Ingredients
Non flavouring Ingredients
BLENDED FLAVOURINGS
Introduction
Fruit Flavours
Other Blended Flavourings
APPLICATIONS
Introduction
Flavourings for Beverages
Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products
Flavouring of Bouillons, Soups and Sauces
QUALITY CONTROL
Sensory Analysis in Quality Control
Analytical Methods
Microbiological Testing
LEGISLATION AND TOXICOLOGY
Introduction and Definitions
Toxicological Considerations
FAO/WHO and Council of Europe
European Union
America
Asia
South Africa and Australia
Religious Dietary Rules
Index INTRODUCTION
Dynamics in the Business with Taste
MANUFACTURING PROCESSES
Physical Processes
Biotechnological Processes
RAW MATERIALS FOR FLAVOURINGS
Introduction
Flavouring Ingredients
Non flavouring Ingredients
BLENDED FLAVOURINGS
Introduction
Fruit Flavours
Other Blended Flavourings
APPLICATIONS
Introduction
Flavourings for Beverages
Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products
Flavouring of Bouillons, Soups and Sauces
QUALITY CONTROL
Sensory Analysis in Quality Control
Analytical Methods
Microbiological Testing
LEGISLATION AND TOXICOLOGY
Introduction and Definitions
Toxicological Considerations
FAO/WHO and Council of Europe
European Union
America
Asia
South Africa and Australia
Religious Dietary Rules
Index From Reviews of the Previous Edition:

"This edition is a must for all who are employed in the field of flavourings both in industry and academia." Advances in Food Science

"The books draws on the expert knowledge of well-known contributors with backgrounds both in industry and academia. It intends to grant its readership a deep and broad insight into the production, processing and application of various food flavourings and also focuses on the basic and modern analytical methods used in this field. This book is useful for scientists working in both applied research and industrial R & D. It is therefore intended for a broad readership of technologists, analysts, microbiologists and food chemists active in the field of food flavouring. It is also suitable for teachers and students, both undergraduate and graduate, in departments of food science, food technology, food engineering, food chemistry, microbiology, and, of course, biotechnology." Lwt

Born near Munich in 1961, Dr. Herta Ziegler studied chemistry at the University of Bayreuth, Germany, focusing on analytical chemistry. She soon discovered her profound interest for the organic analysis of complex natural matrices, which were also the subjects of her master and doctoral theses with Prof. Gerhard Spiteller. Her position as head of corporate research at Erich Ziegler GmbH since 1992 allowed her to combine her penchant for citrus oils with her professional activities

The demand for flavourings has been constantly growing over the last years as a result of the dramatic changes caused by an increasingly industrialized way-of-life: The consumer is attracted to taste experiences which are not only pleasurable, interesting, exciting and new, but also combine convenience with today’s expectations of a healthy, well-balanced life-style. In this second revised and updated edition, the book once again draws on the expert knowledge of more than 40 contributors with backgrounds in both industry and academia to grant a comprehensive overview of the production, processing, composition and application of various food flavourings. The reader is provided with up-to-date information on raw materials of natural, biotechnological and synthetic origin. Additionally, the authors focus on toxicological, legal, and ethical aspects, quality control methods and systems, as well as the conventional and innovative analytical techniques employed in this field. This expanded edition discusses in detail the manifold advances in processing and applications, including an extensive evaluation of the use of flavourings in convenience foods, plus the topic of aroma analysis. Up-to-date references to pertinent literature and an in-depth subject index complete this overview of the captivating world of flavourings.