Food Aroma Evolution During Food Processing, Cooking, and Aging

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

SECTION 1 – AROMA, TASTE, AND FLAVOR Chapter 1: Aroma and odor Chapter 2: Flavors and taste Chapter 3: Chemical senses and flavor perception Chapter 4: Aroma compounds (description, biosynthesis and regulation) Chapter 5: Orthonasal and retronasal olfaction SECTION 2: ANALYTICAL TECHNIQUES Chapter 6: Extraction methods of volatile compounds from food matrices Chapter 7: The role of the gas chromatography based methodologies for the understanding of food aromas Chapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systems Chapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beverages Chapter 10: Food aroma compounds by capillary electrophoresis Chapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS) Chapter 12: Stable Isotope Dilution Assay SECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION Chapter 13: Food processing, cooking, and aging, a practical case study Chapter 14: The Maillard reaction Chapter 15: Production of food aroma compounds (microbial and enzymatic methodologies) Chapter 16: Novel and emerging technologies (benefits and limitations) SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES Chapter 17: Distillates Chapter 18: Evolution of beer aroma Chapter 19: Coffee flavor Chapter 20: Aroma evolution in the chocolate production Chapter 21: Bakery Chapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and ageing aroma compounds Chapter 23: Milk/dairy Chapter 24: Meat Chapter 25: Fish Chapter 26: Fruits and vegetables Chapter 27: Spices and herbs Chapter 28: Off-flavors in alcoholic beverages. An Overview SECTION 5: INFLUENCES ON FLAVOR PERCEPTION Chapter 29: Interactions between food matrix and aroma compounds in relation with perception Chapter 30: Food emulsions as flavor delivery systems Chapter 31: Relationship between structure and odor Chapter 32: Bioactive potential of sesquiterpenes

In 2010, Dr. Matteo Bordiga received his PhD in Food Science from the Università del Piemonte Orientale (UPO), Novara, Italy. He received his MS in Chemistry and Pharmaceutical Technologies from the same University. The main research activity of Dr. Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -. He has published more than 40 research papers in peer-reviewed international journals. Since 2013, Editorial Board Member of International Journal of Food Science & Technology. Editor of the books Valorization of Wine Making By-Products - CRC Press | Taylor & Francis Group (2016) and Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage - CRC Press | Taylor & Francis Group (2018). All these research activities have been also developed through important collaborations with foreign institutions (Foods Science & Technology Department and Foods for Health Institute, University of California, Davis, United States; Fundación Parque Científico y Tecnológico de Albacete, and Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain). Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food