THE DEVELOPMENT OF PROCESS FLAVORS

被引：20

作者：

MANLEY, CH

AHMEDI, S

机构：

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 02期

关键词：

D O I：

10.1016/S0924-2244(00)88942-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The scientific, artistic and regulatory aspects of process flavors are reviewed. The role of the flavorist, as it relates to the creation of process flavors for commercial purposes, is discussed. An overview of the chemistry and analytical techniques used as tools for the artistic approach is also given. In addition, the development of 'building blocks' for flavor creation is discussed, and comparisons are made between the methods used for the creation of classical flavors versus process flavors. Finally, the regulations relating to the safety and labeling of these flavors are considered.

引用

页码：46 / 51

页数：6

共 18 条

[11] CARCINOGENICITIES OF HETEROCYCLIC AMINES IN COOKED FOOD [J].

OHGAKI, H ;

TAKAYAMA, S ;

SUGIMURA, T .

MUTATION RESEARCH, 1991, 259 (3-4) :399-410

[12]

PARLIMENT TH, 1989, ACS S SERIES, V409

[13]

SCHREIER P, 1993, PROGR FLAVOR PRECURS

[14]

Teranishi R., 1992, ACS S SERIES, V490

[15]

VANRILLAER W, 1989, Z LEBENSM UNTERS FOR, V188, P343

[16] GRAS EVALUATION OF FLAVORING SUBSTANCES BY THE EXPERT PANEL OF FEMA [J].

WOODS, LA ;

DOULL, J .

REGULATORY TOXICOLOGY AND PHARMACOLOGY, 1991, 14 (01) :48-58

[17]

1990, USDA FSIS NOTICE SUP

[18]

1993, IOFI FLAVOR GUIDELIN

← 1 2 →