《食品香料技术》Food-Flavour-Technology.pdf

P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthNovember 25,200915:44Printer Name:Yet to ComeP1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeFood Flavour TechnologySecond EditionEdited byAndrew J.Taylor and Robert S.T.LinforthDivision of Food Sciences,University of Nottingham,UKA John Wiley&Sons,Ltd.,PublicationP1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeThis edition first published 2010C?2010 Blackwell Publishing LtdBlackwell Publishing was acquired by John Wiley&Sons in February 2007.Blackwells publishing programmehas been merged with Wileys global Scientific,Technical,and Medical business to form Wiley-Blackwell.Registered officeJohn Wiley&Sons Ltd,The Atrium,Southern Gate,Chichester,West Sussex,PO19 8SQ,United KingdomEditorial offices9600 Garsington Road,Oxford,OX4 2DQ,United Kingdom2121 State Avenue,Ames,Iowa 50014-8300,USAFor details of our global editorial offices,for customer services and for information about how to apply forpermission to reuse the copyright material in this book please see our website at right of the author to be identified as the author of this work has been asserted in accordance with theCopyright,Designs and Patents Act 1988.All rights reserved.No part of this publication may be reproduced,stored in a retrieval system,or transmitted,inany form or by any means,electronic,mechanical,photocopying,recording or otherwise,except as permitted bythe UK Copyright,Designs and Patents Act 1988,without the prior permission of the publisher.Wiley also publishes its books in a variety of electronic formats.Some content that appears in print may not beavailable in electronic books.Designations used by companies to distinguish their products are often claimed as trademarks.All brand namesand product names used in this book are trade names,service marks,trademarks or registered trademarks of theirrespective owners.The publisher is not associated with any product or vendor mentioned in this book.Thispublication is designed to provide accurate and authoritative information in regard to the subject matter covered.It is sold on the understanding that the publisher is not engaged in rendering professional services.If professionaladvice or other expert assistance is required,the services of a competent professional should be sought.Library of Congress Cataloging-in-Publication DataFood flavour technology/edited by Andrew J.Taylor and Robert S.T.Linforth.2nd ed.p.cm.Includes bibliographical references and index.ISBN 978-1-4051-8543-1(hardback:alk.paper)1.Flavour.2.Flavouring essences.3.FlavourAnalysis.I.Taylor,A.J.(Andrew John),1951-II.Linforth,Robert S.T.TP418.F65 2010664?.07dc222009028000A catalogue record for this book is available from the British Library.Set in 10/12 pt Times by AptaraR?Inc.,New Delhi,IndiaPrinted in Singapore12010P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeContentsList of contributorsxiPrefacexiii1Creating and formulating flavours1John Wright1.1Introduction11.1.1A little history11.2Interpreting analyses21.3Flavour characteristics31.3.1Primary characters31.3.2Secondary characteristics41.3.3Taste effects51.3.4Complexity61.3.5Flavour balance61.3.6Unfinished work71.4Applications81.4.1Ingredient factors81.4.2Processing factors101.4.3Storage factors101.4.4Consumption factors111.5Flavour forms111.5.1Water-soluble liquid flavours111.5.2Clear water-soluble liquid flavours121.5.3Oil-soluble liquid flavours131.5.4Emulsion-based flavours131.5.5Dispersed flavours131.5.6Spray-dried flavours141.6Production issues151.7Regulatory affairs161.8A typical flavour161.9Commercial considerations191.9.1International tastes191.9.2Abstract flavours201.9.3Matching211.9.4Customers221.10Summary22References23P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeivContents2Flavour legislation24Jack Knights2.1Introduction242.2Methods of legislation242.3Legislation in the United States262.4International situation:JECFA272.5Council of Europe282.6European community302.6.1Background national to EU legislation302.6.2The 1988 Council Directive312.6.3Smoke flavourings 2003 Directive402.6.4Developments 2008 onwards412.7Current EU Situation and the future47References483Basic chemistry and process conditions for reaction flavours withparticular focus on Maillard-type reactions51Josef Kerler,Chris Winkel,Tomas Davidek and Imre Blank3.1Introduction513.2General aspects of the Maillard reaction cascade513.2.1Intermediates as flavour precursors543.2.2Carbohydrate fragmentation583.2.3Strecker degradation613.2.4Interactions with lipids623.3Important aroma compounds derived from Maillard reaction infood and process flavours653.3.1Character-impact compounds of thermally treated foods653.3.2Character-impact compounds of process flavours703.4Preparation of process flavours743.4.1General aspects743.4.2Factors influencing flavour formation743.4.3Savoury process flavours783.4.4Sweet process flavours803.5Outlook80References814Biotechnological flavour generation89Ralf G.Berger,Ulrich Krings and Holger Zorn4.1Introduction894.2Natural flavours:market situation and driving forces894.3Advantages of biocatalysis904.4Micro-organisms914.4.1Biotransformation and bioconversion of monoterpenes914.4.2Bioconversion of C13-norisoprenoids and sesquiterpenes954.4.3Generation of oxygen heterocycles96P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeContentsv4.4.4Generation of vanillin,benzaldehyde and benzoiccompounds974.4.5Generation of miscellaneous compounds994.5Enzyme technology1014.5.1Liberation of volatiles from bound precursors1014.5.2Biotransformations1014.5.3Kinetic resolution of racemates1034.6Plant catalysts1044.6.1Plant cell,tissue and organ cultures1044.6.2Callus and suspension cultures1054.6.3Organ cultures1054.6.4Plant cell biotransformations1074.7Flavours through genetic engineering1074.7.1Genetically modified micro-organisms1084.7.2Isolated enzymes from genetically modifiedmicro-organisms1094.7.3Plant rDNA techniques1104.8Advances in bioprocessing1124.8.1Process developments in microbial and enzyme systems1124.8.2Process developments of plant catalysts1144.9Conclusion114References1155Natural sources of flavours127Peter S.J.Cheetham5.1Introduction1275.2Properties of flavour molecules1295.2.1Flavour perception1295.2.2Differences in sensory character and intensity betweenisomers1415.2.3Extraction of flavours from plant materials1425.2.4Commercial aspects1465.2.5Economic aspects1475.2.6Safety aspects1475.3Dairy flavours1475.3.1Background1475.3.2Cream and butter1485.3.3Cheese1495.4Fermented products1515.4.1Hydrolysed vegetable proteins1515.4.2Chocolate1525.4.3Tea1535.4.4Coffee1545.4.5Beer1545.4.6Wine1565.4.7Sweeteners1585.5Cereal products158P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeviContents5.6Vegetable sources of flavour1595.6.1Spice flavours1595.6.2Mushroom1615.6.3Garlic,onion and related flavours1615.6.4Brassica flavours,including mustard and horseradish1635.6.5Fresh/green/grassy1645.6.6Nuts1645.6.7Other vegetables1655.6.8Fermented vegetables1655.7Fruit1655.7.1Apples1665.7.2Pears1675.7.3Grapefruit1675.7.4Blackcurrant1675.7.5Raspberry1685.7.6Strawberry1685.7.7Apricot and peach1695.7.8Tomato1695.7.9Cherry1695.7.10Tropical fruit flavours1705.7.11Vanilla1705.7.12Other fruits1715.7.13Citrus1715.7.14Citrus processing1725.8Other flavour characteristics1745.9Fragrance uses1745.10Conclusion175References1756Useful principles to predict the performance of polymeric flavourdelivery systems178Daniel Bencz edi6.1Overview1786.2Introduction1786.3Compatibility and cohesion1796.4Sorption and swelling1826.5Diffusion and release184References1877Delivery of flavours from food matrices190Saskia M.van Ruth and Jacques P.Roozen7.1Introduction1907.2Flavour properties1917.3Thermodynamic aspects of flavour delivery1917.3.1Definition of gas/product partition coefficients and activitycoefficients1917.3.2Types of binding193P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeContentsvii7.3.3Lipidflavour interactions1947.3.4Carbohydrateflavour interactions1957.3.5Proteinflavour interactions1967.4Kinetic aspects of flavour delivery1977.4.1Principles of interfacial mass transfer1987.4.2Liquid food products2007.4.3Semi-solid food products2007.4.4Solid food products2017.5Delivery systems:food technology applications2027.6Conclusions203References2038Modelling flavour release207Robert S.T.Linforth8.1Introduction2078.2Equilibrium partition models2088.2.1The air/water partition coefficient2088.2.2Estimation of Kawusing QSPR2098.2.3Effect of lipid on volatile partitioning2118.2.4QSPR estimation of the air/emulsion partition coefficient2128.2.5Internet models and databases2138.3Dynamic systems2148.3.1Modelling flavour release from a retronasal aromasimulator2148.3.2Non-equilibrium partition modelling of volatile loss frommatrices2158.3.3Modelling the gas-phase dilution of equilibrium headspace2168.3.4Modelling the gas-phase dilution of equilibrium headspaceabove emulsions2188.3.5Modelling the rate of volatile equilibration in theheadspace above emulsions2198.4In vivo consumption2208.4.1Modelling release from emulsions during consumption2228.4.2Effect of gas flow on volatile equilibration aboveemulsions2228.4.3Modelling volatile transfer through the upper airway2238.4.4Non-equilibrium partition model for in vivo release2238.4.5Modelling flavour release using timeintensity data2248.4.6QSPR of in vivo volatile release from gels2248.5Conclusion226References2279Instrumental methods of analysis229Gary Reineccius9.1Analytical challenges2299.2Aroma isolation2319.2.1Aroma isolation methods based on volatility231P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeviiiContents9.2.2Aroma isolation methods using solvent extraction2379.2.3Solid-phase micro-extraction2389.2.4General considerations in preparing aroma isolates2419.2.5Aroma isolation summary2419.3Selection of aroma isolation method2429.3.1Complete aroma profile2429.3.2Key components contributing to sensory properties2439.3.3Off-notes in a food product2439.3.4Monitoring aroma changes in foods2449.3.5Using aroma compound profiles to predict sensoryresponse2449.3.6Summary comments on isolation methods2459.4Aroma isolate fractionation prior to analysis2459.4.1Fractionation of concentrates prior to analysis2459.5Flavour analysis by gas chromatography2499.5.1High-resolution gas chromatography2499.5.2Gas chromatographyolfactometry2509.5.3Specific gas chromatographic detectors2549.6Flavour analysis by HPLC2549.7Identification of volatile flavours2559.7.1Gas chromatography2559.7.2Infrared spectroscopy2569.7.3Mass spectrometry2579.8Electronic noses2619.9Summary262References26210On-line monitoring of flavour processes266Andrew J.Taylor and Robert S.T.Linforth10.1Introduction26610.2Issues associated with in vivo monitoring of flavour release26810.2.1Speed of analysis26810.2.2Analysis of different chemical classes26810.2.3Sensitivity26910.2.4Identification of analysed compounds27010.2.5Interfering factors27010.2.6Non-volatile tastants27010.3Pioneers and development of on-line flavour analysis27110.4On-line aroma analysis using chemical ionisation techniques27210.4.1Analysis via atmospheric pressure chemical ionisation27210.4.2Analysis via PTR27510.4.3Analysis via selected ion flow tube27510.4.4Calibration27610.4.5Suppression27710.4.6Assigning ions to compounds for unequivocalidentification27710.4.7Summary279P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeContentsix10.5Analysis of tastants using direct mass spectrometry27910.6Applications28010.6.1Breath-by-breath analysis28110.6.2Flavour reformulation in reduced fat foods28310.6.3Flavour release in viscous foods28510.6.4Measuring aroma release in ethanolic beverages28510.6.5Monitoring flavour generation on-line28610.6.6Rapid headspace profiling of fruits and vegetables28910.7Future290References29011Sensory methods of flavour analysis296Ann C.Noble and Isabelle Lesschaeve11.1Introduction29611.2Analytical tests29611.2.1Discrimination tests29611.2.2Intensity rating tests29811.2.3Timeintensity rating29911.2.4Tastesmell interactions30111.2.5Descriptive analysis30111.2.6Quality control tests30311.3Consumer tests30411.3.1Purpose of consumer tests30411.3.2Methods30411.4Sensory testing administration30411.4.1Facilities30411.4.2Test administration30511.4.3Experimental design30611.5Selection and training of judges30811.5.1Human subject consent forms and regulations30811.5.2Judges30811.6Statistical analysis of data30911.6.1Analytical tests30911.6.2Consumer tests31111.7Relating sensory and instrumental flavour data31211.8Summary314References31412Brain imaging319Luca Marciani,Sally Eldeghaidy,Robin C.Spiller,Penny A.Gowland andSusan T.Francis12.1Introduction31912.2Cortical pathways of taste,aroma and oral somatosensation32012.2.1Basic brain anatomy and function32012.2.2Central gustatory pathways32112.2.3Central olfactory pathways323P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComexContents12.2.4Central oral somatosensory pathways32512.2.5Interaction and association of stimuli32512.3Imaging of brain function32712.3.1Methodologies to image brain function32712.3.2Functional magnetic resonance imaging32812.3.3fMRI design for flavour processing33812.3.4Behavioural data and subject choice34112.3.5Measurement limitations34112.4Brain imaging of flavour34312.4.1Brain imaging of taste34312.4.2Brain imaging of aroma34312.4.3Imaging cortical associations34412.4.4Texture and the taste of fat34512.4.5The issue of the super-tasters34512.5Future trends345References346Index351P1:SFK/UKSP2:SFKFMBLBK221-Taylor/LinforthDecember 2,200917:29Printer Name:Yet to ComeList of ContributorsDaniel Bencz ediFirmenich SA,Corporate Research andDevelopment,SwitzerlandRalf G.BergerInstitut f ur LebensmittelchemieGottfried Wilhelm Leibniz Universit atHannover,GermanyImre BlankNestl e Product Technology Centre,Orbe,SwitzerlandPeter S.J.CheethamHatton Park,Warwick,Warwickshire,UKTomas DavidekNestl e Product Technology Centre,Orbe,SwitzerlandSally EldeghaidySir Peter Mansfield Magnetic ResonanceCentre,School of Physics and Astronomy,University of Nottingham,Nottingham,UKSusan T.FrancisSir Peter Mansfield Magnetic ResonanceCentre,School of Physics and Astronomy,University of Nottingham,Nottingham,UKPenny A.GowlandSir Peter Mansfield Magnetic ResonanceCentre,School of Physics and Astronomy,University of Nottingham,Nottingham,UKJosef KerlerNestl e Product Technology Centre,Orbe,SwitzerlandJack KnightsDuston,Northampton,UKUlrich KringsInstitut f ur LebensmittelchemieGottfried Wilhelm Leibniz Universit atHannover,GermanyIsabelle LesschaeveWine Aroma Wheels,Davis,CA,USARobert S.T.LinforthSamworth Flavour Laboratory,Division ofFood Sciences,University of Nottingham,Loughborough,Leics,UKLuca MarcianiNo