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

Samakradhamrongthai, Rajnibhas Sukeaw

Aroma and Flavor in Product Development: Characterization, Perception, and Application
  • 出版商: Springer
  • 出版日期: 2024-08-31
  • 售價: $7,610
  • 貴賓價: 9.5 折 $7,230
  • 語言: 英文
  • 頁數: 370
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 3031626117
  • ISBN-13: 9783031626111

    • 海外代購書籍(需單獨結帳)

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商品描述

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.

商品描述(中文翻譯)

當今食品產品開發者面臨的最大挑戰之一是如何在不妥協品質的情況下，隨著時間的推移保持香氣和風味的穩定性。透過《Aroma and Flavor in Product Development: Characterization, Perception, and Application》，研究人員和產品創新者將深入了解香氣和風味在各種應用中的複雜配方中的動態相互作用，以及基礎元素在打造全球吸引力產品中的關鍵角色。

本指南提供了有關感知、形成和發展的基本見解，使開發者能夠提升食品項目的感官品質，從而為消費者提供更佳的感官體驗。它獨特地專注於原材料特性、加工變化和風味應用工具，全面涵蓋了包埋方法、分離、提取和釋放機制。透過氣相色譜和描述性感官分析等工具，文本解碼複雜的化學成分，以促進有效的溝通和所需感官體驗的複製。

讀者在閱讀完本書後，不僅能夠深入了解香氣和風味研究趨勢的最新見解，如可持續採購和新穎的提取方法，還能對食品產品開發的未來擁有清晰的願景。

作者簡介

Rajnibhas S. Samakradhamrongthai, Ph.D. is a researcher/scientist in sensory and consumer science related to aroma and flavor with over 20 years of experience in academia and industry. Dr Samakradhamrongthai gained a BSc in Food Science and Technology and a PhD in Agro-Industrial Product Development at Chiang Mai University. He worked as an assistance researcher at Rice Product Research Unit (RPRU), Chiang Mai University during that time he achieved his doctorate investigating the aroma and flavor of white Champaca flower and its controlled release through the multicore encapsulation system with the aroma and flavor interaction through Thai dessert model. He has over 30 peer-reviewed publication and delivered research presentations to international conferences including the EUROSENSE 2022 in Turku, Finland and the Pangborn Sensory Science Symposium 2023 in Nantes, France. Rajnibhas currently works at Chiang Mai University in the division of product development technology as Assistant Professor. His research focuses on food product development, interaction in sensory modalities, especially aroma and flavor, and fundamental methods for product development including advanced statistical analysis. His other activities provide to scientific community as reviewer for many research journals relating product development, sensory and consumer science, aroma and flavor technology, and encapsulation through International Food Research Journal of Culinary Science and Technology, LWT-Food Science and Technology, Journal of Food Measurement and Characterization, Food Chemistry, Journal of Sensory Studies, Journal, Food Quality and Preferences.

作者簡介(中文翻譯)

Rajnibhas S. Samakradhamrongthai 博士是一位專注於香氣和風味的感官與消費科學研究員/科學家，擁有超過20年的學術和產業經驗。Samakradhamrongthai 博士在清邁大學獲得食品科學與技術學士學位及農業工業產品開發博士學位。在此期間，他擔任清邁大學稻米產品研究單位（RPRU）的助理研究員，並在研究白色香蘭花的香氣和風味及其通過多核包埋系統的控制釋放的過程中獲得博士學位，並透過泰國甜點模型研究香氣和風味的相互作用。他擁有超過30篇的同行評審出版物，並在國際會議上發表研究報告，包括2022年在芬蘭土爾庫舉行的EUROSENSE和2023年在法國南特舉行的Pangborn感官科學研討會。Rajnibhas目前在清邁大學的產品開發技術部門擔任助理教授。他的研究重點是食品產品開發、感官模式中的相互作用，特別是香氣和風味，以及產品開發的基本方法，包括先進的統計分析。他的其他活動包括擔任多本與產品開發、感官與消費科學、香氣和風味技術及包埋相關的研究期刊的審稿人，這些期刊包括《國際食品研究期刊》、《烹飪科學與技術》、《食品測量與特徵期刊》、《食品化學》、《感官研究期刊》和《食品品質與偏好期刊》。

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