Flavour Analysis and Perception in Food & Beverages – Book Offer
Flavour Development Analysis and Perception in Food and Beverages, edited by J.K. Parker, J.S. Elmore and L. Methven.
This is a new and very useful reference book for anyone involved in the analysis of foods and beverages. It is divided into three sections:
- Characterisation and analysis of aroma compounds
- Generation of aroma
- Perception of flavour
The first section contains chapters that provide an introduction to the different classes of aroma compounds, aroma extraction techniques, the analysis of aroma extracts, chemical sensors and aroma release.
Anatune’s Dr Kathy Ridgway contributed a chapter on the analysis of taints and off-flavours (Chapter 4).
The book can be bought on-line, however Kathy has two spare hardback copies of the book to give for free to anyone who might find it useful to have.
If you fancy entering a draw to win a copy, please send an email to firstname.lastname@example.org with “Book Offer” in the subject line; once the entries are in, the lucky winners will be the first two names that are pulled out of the hat.