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The study of sweetness and sweeteners has recently been an area
well served by books at all levels, but this volume was planned to
fill what we perceived as a gap in the coverage. There appeared to
be no book which attempted to combine a study of sweetness with a
thorough but concise coverage of all aspects of sweeteners. We set
out to include all the important classes of sweeteners, including
materials which do not yet have regulatory approval, so that clear
comparisons could be made between them and their technological
advantages and disadvantages. To achieve our first aim, of
sufficient depth of coverage, the accounts within this volume are
comprehensive enough to satisfy the requirements of a demanding
readership, but cannot be exhaustive in a single volume of moderate
proportions. The second aim, of breadth and conciseness, is
satisfied by careful selection of the most pertinent material. For
the purposes of this book, a sweetener is assumed to be any
substance whose primary effect is to sweeten a food or beverage to
be consumed, thus including both the nutritive and non-nutritive
varieties, from the ubiquitous sucrose to the lesser known, newer
developments in alternative sweeteners. The volume has its contents
structured in a logical manner to enable it to be used in an
ordered study of the complete subject area or as a convenient
reference source.
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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