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Flavour Chemistry of Lipid Foods.

FLAVOUR CHEMISTRY of LIPID FOODS.

FLAVOUR CHEMISTRY of LIPID FOODS. Edited by David B Min and Thomas H Smouse. 476 pages with index. Price: 95.50 [pounds]. (USA: American Oil Chemists' Society; UK: Food Trade Press Ltd).

The aim of this text is to discuss the physical stimuli involved in flavours in lipid foods and how flavours are isolated, separated and characterized. With the ever increasing expectations from the general public for food products, the problems surrounding flavours and flavouring become ever more interesting because they have not been clearly understood so far. The contributors to this volume tackle most areas to provide explanations for our current understanding of both the problems and some of the answers.

The book is a collection of the papers presented at a symposium under the same title that was held in May 1988. Like all these events if you were not there, here is a relatively inexpensive way of catching up with what went on.

The chapters themselves carry titles: The contribution of flavour chemistry to the food industry; Development of methodology for flavour chemistry past, present and future; Isolation of food flavours; Gas chromatography and gas chromatography-mass spectrometry of odour/flavour components in lipid foods; Singlet oxygen oxidation of vegetable oils; How the lipoxygenase pathway affects the organoleptic properties of fresh fruit and vegetables; Flavour chemistry of deep fat frying in oil; Importance of lipid derived volatiles to vegetable and fruit flavour; Chemistry of meat flavour; Flavour chemistry of fish oils; Flavour chemistry of olive oils; The flavours of dairy products; Volatile flavour compounds developed during hydrogenation of soyabean oil; Effects of minor compounds on the oxidative stability of soybean oil; Flavour chemistry of phospholipids; The flavour effect that phospholipids have upon lipid food; Natural anti-oxidants for the stabilization of foods; Recovery of flavour compounds during the processing of foods; Plant tissue culture systems for flavour production; Generation of flavour components by microbial fermentation and enzyme technology; Flavour perception and binding to food components; Interaction of flavour compounds with protein; Correlation of instrumental and sensory analyses of lipid foods; and Applying multi-variate statistical methods to enhance information obtainable from flavour analysis results.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1990
Words:359
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