Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
Author: Eugenio Aprea
Publisher: MDPI
Total Pages: 362
Release: 2021-04-29
Genre: Science
ISBN: 3039434128

Download Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food Book in PDF, Epub and Kindle

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.


Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
Language: en
Pages: 362
Authors: Eugenio Aprea
Categories: Science
Type: BOOK - Published: 2021-04-29 - Publisher: MDPI

GET EBOOK

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction
Flavor, Fragrance, and Odor Analysis
Language: en
Pages: 442
Authors: Ray Marsili
Categories: Technology & Engineering
Type: BOOK - Published: 2001-11-29 - Publisher: CRC Press

GET EBOOK

Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfact
Volatile Compounds in Foods and Beverages
Language: en
Pages: 794
Authors: Henk Maarse
Categories: Technology & Engineering
Type: BOOK - Published: 2017-11-22 - Publisher: Routledge

GET EBOOK

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a
Multisensory Flavor Perception
Language: en
Pages: 378
Authors: Betina Piqueras-Fiszman
Categories: Technology & Engineering
Type: BOOK - Published: 2016-04-14 - Publisher: Woodhead Publishing

GET EBOOK

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapi
Food Aroma Evolution
Language: en
Pages: 745
Authors: Matteo Bordiga
Categories: Cooking
Type: BOOK - Published: 2019-11-15 - Publisher: CRC Press

GET EBOOK

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks.