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Understanding Natural Flavors (Paperback, Softcover reprint of the original 1st ed. 1994)
Loot Price: R1,570
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Understanding Natural Flavors (Paperback, Softcover reprint of the original 1st ed. 1994)
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There has been increasing interest in recent years in the concept
and production of natural foods. Advertising claims that food is
natural, without additives or artificial ingredients, have taken on
great importance in marketing. Consumption of food that can be
considered natural is currently central to the sophisticated
lifestyle. However, there is only a limited published literature on
what constitutes natural food flavours. Much of the flavour and
fragrance industry has worked on development of synthetic or
'nature-identical' flavours which represent a chemist's simu lation
of the natural character. As marketing claims become more strident
it is necessary to gain a better understanding of natural food
flavours in order to safeguard food quality and for prevention of
fraud. There have been great advances recently in analytical
chemistry, and partly as a result of this progress there seems to
be a never-ending increase in the number of volatile compounds
identified in foods. Unfortunately, this has not always been
matched by an equal increase in the understanding of how these
volatile compounds arise, or how they contribute to the sensation
which we call flavour. Throughout the development of Western
society, quality of food, particularly flavour, has been highly
regarded. The amateur or professional cook with the skills to
optimize and maintain standards in flavour has been held in the
highest respect."
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