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© 1994

Understanding Natural Flavors

  • J. R. Piggott
  • A. Paterson
Book
  • 6.3k Downloads

Table of contents

  1. Back Matter
    Pages 307-318

About this book

Introduction

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.

Keywords

additives analytical chemistry chemistry environment food food quality physiology prevention processing quality assurance Thiamine

Editors and affiliations

  • J. R. Piggott
    • 1
  • A. Paterson
    • 1
  1. 1.Department of Bioscience and BiotechnologyUniversity of Strathclyde GlasgowUSA

Bibliographic information

  • Book Title Understanding Natural Flavors
  • Authors J. R. Piggott
    A. Paterson
  • DOI https://doi.org/10.1007/978-1-4615-2143-3
  • Copyright Information Chapman & Hall 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-7514-0180-6
  • Softcover ISBN 978-1-4613-5895-4
  • eBook ISBN 978-1-4615-2143-3
  • Edition Number 1
  • Number of Pages XV, 318
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site