Flavor Technology: Physical Chemistry, Modification, and Process (Acs Symposium Series, 610)

Provides an overview of the physical chemistry principles involved in the preparation of flavor products. Covers reaction kinetics, modeling, physical phenomena associated with flavor emulsion and encapsulation, and the effects of processing and storage on flavors. Explores the kinetics of flavor generation and deterioration. Addresses the kinetics of flavor binding and release. Focuses on the physical properties and stability of flavor emulsion, microemulsion, and encapsulation. Examines the physical characteristics of flavor compounds during food processing.

"This book gathers the papers presented at a symposium held between August 21-25 1994, at the 208th National Meeting of the American Chemical Society and sponsored by the Division of Agricultural and Food Chemistry. . . . The importance of this publication is revealed by the examination of the literature data. These are mainly considering the analytical and organic chemistry of flavors, but only very few studies have been devoted to the physical chemistry of the phenomena occurring during flavor formation. . . . The chapters describe the principles of physical chemistry involved in common processes of the whole technological flow preparation and processing extraction, isolation, separation, concentration, etc., or compounding, spray drying, powder adsorption, spray chilling, coacervation, liposome formation. This book is addressed to engineers and researchers studying flavor manufacture and application."--Cellulose Chemistry and Technology