03386nam a22004575i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001400153072001700167072002300184072001600207245016500223250001800388264006900406300006600475336002600541337002600567338003600593347002400629505030600653520148800959650001802447650003002465650002002495650001502515650001802530650002402548650002002572650002202592700010002614710003402714773002602748776003602774776003602810776003602846856004602882978-3-031-62612-8DE-He21320251030112923.0cr nn 008mamaa240831s2024    sz |    s    |||| 0|eng d  a97830316261287 a10.1007/978-3-031-62612-82doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aAroma and Flavor in Product Development: Characterization, Perception, and Applicationh[electronic resource] /cedited by Rajnibhas Sukeaw Samakradhamrongthai.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aXV, 373 p. 143 illus., 110 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aThe overview -- The perception -- The formation -- The extraction and isolation -- The identification -- The characterization and creation -- The stability -- The encapsulation -- The controlled release -- The interaction and applications -- The current and emerging research related aroma and flavor.  aOne of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Illuminating the uses of tools such as gas chromatography, descriptive sensory analysis, and more, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish Aroma and Flavor in Product Development: Characterization, Perception, and Application not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development. . 0aFood science. 0aFoodxSensory evaluation. 0aFoodxAnalysis. 0aChemistry.14aFood Science.24aSensory Evaluation.24aFood Chemistry.24aFood Engineering.1 aSamakradhamrongthai, Rajnibhas Sukeaw.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303162611108iPrinted edition:z978303162613508iPrinted edition:z978303162614240uhttps://doi.org/10.1007/978-3-031-62612-8