Flavors and Fragrances in Food Processing: Preparation and Characterization Methods
Balakrishnan, Preetha, Gopi, Sreerag
Abstract
New Developments in the Chemistry of Flavors and Fragrances. This paper reviews the synthesis, characterization methods, delivery mechanisms and chemical structure of flavors and oils commonly used in the food processing industry. Various analytical methods for quality assurance and sensory analysis of flavors and fragrances are explained in detail. Updated regulations of these flavors and fragrances under various norms (FSSAI, CODEX Alimentarius, etc.) are also discussed. This content will be a valuable reference to academicians, students, industrialists, and flavor consultants.
Topics & Concepts
FlavorCharacterization (materials science)Quality (philosophy)Quality assuranceFood scienceSensory analysisChemistryBusinessMarketingNanotechnologyMaterials sciencePhilosophyEpistemologyService (business)Advanced Chemical Sensor TechnologiesAnalytical Chemistry and ChromatographyBiochemical Analysis and Sensing Techniques