03785nam a22005535i 4500 978-3-031-62612-8 DE-He213 20251030112923.0 cr nn 008mamaa 240831s2024 sz | s |||| 0|eng d 9783031626128 978-3-031-62612-8 10.1007/978-3-031-62612-8 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Aroma and Flavor in Product Development: Characterization, Perception, and Application [electronic resource] / edited by Rajnibhas Sukeaw Samakradhamrongthai. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. XV, 373 p. 143 illus., 110 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda The 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. One 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. . Food science. 65012 Food Sensory evaluation. 68405 Food Analysis. 70753 Chemistry. Food Science. 65012 Sensory Evaluation. 68407 Food Chemistry. 70754 Food Engineering. 69616 Samakradhamrongthai, Rajnibhas Sukeaw. editor. edt http://id.loc.gov/vocabulary/relators/edt 83297 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031626111 Printed edition: 9783031626135 Printed edition: 9783031626142 https://doi.org/10.1007/978-3-031-62612-8 ZDB-2-SBL ZDB-2-SXB 62911 62911