Flavor creation
Providing valuable insights for novice and experienced flavorists, this guide covers everything from the history of flavor techniques to natural raw materials and the latest in sensory science. Industry veteran John Wright discusses, in a straight-forward and accessible style, how flavorists can link raw materials to recognizable descriptors, lists major flavor types and their construction (with suggested ingredients), reviews flavor technology, focusing on improving flavor delivery on powder flavors and emulsions, and discusses and evaluates how these various aspects have and will continue to impact the art and science of flavor creation. This volume includes:Alphabetical summary of key natural raw materials, production methods, components, profiles and suggested applicationsA focus on vanilla--curing, extraction and cultivationA summary, by chemical family, of key synthetic raw materials, including their uses and profilesFlavor applications: Overcoming flavor/product interactions
Print Book, English, 2011
Allured Books, Carol Stream, IL, 2011