Name: Aroma and Flavor in Product Development: Characterization, Perception, and Application
SKU: 64823039
Price: 220.44 USD
Availability: InStock
Author: Rajnibhas Sukeaw Samakradhamrongthai
ISBN: 9783031626142

portada Aroma and Flavor in Product Development: Characterization, Perception, and Application

Aroma and Flavor in Product Development: Characterization, Perception, and Application

Formato

Libro Físico

Editorial

Springer International Publishing AG

Autor

Rajnibhas Sukeaw Samakradhamrongthai

Año

2025

N° páginas

373

Encuadernación

Tapa Blanda

Dimensiones

23.5x15.5 cm

ISBN13

9783031626142

Aroma and Flavor in Product Development: Characterization, Perception, and Application

Rajnibhas Sukeaw Samakradhamrongthai (Autor) · Springer International Publishing AG · Tapa Blanda

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Reseña del libro "Aroma and Flavor in Product Development: Characterization, Perception, and Application"

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. Employing tools such as gas chromatography and descriptive sensory analysis, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish this text 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.