Flavour is an important quality criterion of food – it strongly influences our consumption behaviour. However, the odour of commodities and other non-food products has also attracted our attention during the last decade. Whereas flavour research focused on the identification of odour- and taste active compounds at the very beginning of this discipline more than 60 years ago, flavour science has developed to be a highly interdisciplinary research field focusing on the identity and formation of flavour active compounds, but also tempting to understand the interactions between humans and flavour compounds.
‚Flavour Science‘ is based on the presentations given at the XV Weurman Flavour Research Symposium that was held in Graz, Austria in September 2017. The seven sections of this book reflect the scientific sessions of this important flavour symposium and cover one hundred and eight contributions written by leading flavour scientists from all over the world. The subject areas reflect the currently most important fields in flavour science and represent the interdisciplinarity of the field:
– Flavour Generation and Flavour Release
– Flavour perception and Psychophysics
– Impact of Flavour Compounds on Humans
– Flavour and Off-Flavour of Non-Food Products
– Industry-Related Flavour Issues
– Recent Developments in Analytical Techniques
This book provides a broad up-to date overview of recent flavour research. It will be an important reference for professionals, graduates, researchers and teachers in all areas of food science.