Volatile Compounds Formation in Specialty Beverages
Series: Food Biotechnology and Engineering;
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 8 October 2024
- ISBN 9781032161938
- Binding Paperback
- No. of pages250 pages
- Size 234x156 mm
- Weight 380 g
- Language English
- Illustrations 43 Illustrations, black & white; 10 Halftones, black & white; 33 Line drawings, black & white; 9 Tables, black & white 602
Categories
Short description:
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
MoreLong description:
Beverages are a convenient and versatile product that may either serve to fulfill consumers’ needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds contained inside them. Volatile Compounds Formation in Specialty Beverages contains remarkable information about volatile compounds of specialty beverages, addressing aspects involved from production processes to biochemical pathways.
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
Key Features:
- Provides information on the contribution of each class of volatile compounds to the beverages’ aroma
- Describes the biochemical pathways involved in the volatile compounds generation
- Covers both traditional and exotic, fermented, and distilled beverages
- Shows how the production process affects the volatile compounds formation
Organized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaça and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages.
"Volatile Compounds Formation in Special Beverages provides an overview about aroma biotechnology focused on the main and most important beverages derived from fermentation and distillation processes in one single book. "
Mario Roberto Marostica Junior, Advances in volatiles from special beverages. Food Science and Technology, 43(Food Sci. Technol, 2023 43).
MoreTable of Contents:
Preface 1, Preface 2, Editors, List of Contributors, 1: Introduction to Fermented and Distilled Beverages, Section I: Distilled Beverages, 2: Volatile Compounds Formation in Cachaça, 3: Volatile Compounds Formation in Tequila, 4: Volatile Compounds Formation in Whisky, Section II: Fermented Beverages, 5: Volatile Compounds Formation in Sparkling Wine, 6: Volatile Compounds Formation in Cider, 7: Volatile Compounds Formation in Kefir, 8: Volatile Compounds Formation in Kombucha, 9: Volatile Compounds Formation in Dark Tea, Index
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