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Understanding Natural Flavors

  • J. R. Piggott
  • A. Paterson

Table of contents

  1. Front Matter
    Pages i-xv
  2. P. Dürr
    Pages 21-28
  3. A. A. Williams
    Pages 29-45
  4. M. Martens, E. Risvik, H. Martens
    Pages 60-76
  5. M. Bertuccioli, I. Rosi
    Pages 77-96
  6. R. Rouseff, F. Gmitter, J. Grosser
    Pages 113-127
  7. C. Eriksson
    Pages 128-139
  8. D. Mottram
    Pages 140-163
  9. J. Bricout, P. Brunerie, J. Du Manoir, J. Koziet, C. Javelot
    Pages 195-210
  10. L. C. Verhagen
    Pages 211-227
  11. A. C. Noble
    Pages 228-242
  12. H. Maarse, F. Van Den Berg
    Pages 243-267
  13. B. D. Baigrie
    Pages 268-282
  14. J. Bakker, B. A. Law
    Pages 283-297
  15. D. G. Land
    Pages 298-306
  16. 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