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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Flavor Chemistry and Technology (Paperback, Softcover reprint of the original 1st ed. 1986)
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Flavor Chemistry and Technology (Paperback, Softcover reprint of the original 1st ed. 1986)
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This book combines the essentials of both flavor chemistry and
flavor technology. Flavor chemistry is a relatively new area of
study which became significant in the 1960s with the availability
of gas chromatog raphy and mass spectrometry. Prior to this
instrumentation, flavor chemistry focused on only the most abundant
chemical constituents. It is a well-documented fact that often the
trace constituents of flavors are the most important components.
Flavor chemistry flourished in the late 1960s and early 1970s.
Since money was readily available for flavor research great strides
were made in understanding the biosynthetic pathways of flavor
formation and the chemical constituents that are important to
flavor. But the 1970s and early 1980s have not been good years for
flavor research, especially in the United States. Since funding
agencies have chosen to support re search in nutrition and
toxicology, many of the research leaders in the flavor area have
had to change their research emphasis in order to obtain funding.
Today, European researchers turn out the majority of pub lished
work in flavor chemistry. While all of the flavor houses conduct
some basic flavor research, it is confidential and seldom becomes
pub lished. Therefore, the reader will note that a lot of the
references are from the late 1960s and early 1970s; and also that
European authors dominate the flavor literature in recent years.
Flavor technology is an ancient area of study. Man has searched for
a means of making food more pleasurable or palatable since time
began."
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