"... a valuable addition to the area of food flavour science ..." Journal of the Science for Food and Agriculture, Vol 83, Issue 4, March 2003 "... a vital acquisition for all those interested in food and flavour composition, stability and packaging ..." Chromatographia, Vol 59, January 2004, p 141 "... a good buy for an academic or industry library, given its wide coverage." Chemistry & Industry, Issue 2, p 21, 20 January 2003
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavours, it will not be consumed. This work primarily focuses on food flavours and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavour notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavours are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavour chemistry.