Volatile Compounds Formation in Specialty Beverages

Beverages are a convenient and versatile product that may either serve to fulfill consumers' needs for hydration or as a pleasant liquor. The aroma of beverages is directly influenced by the quantity and type of volatile compounds contained inside them. Volatile Compounds Formation in Specialty Beverages provides information on the contribution of each class of volatile compounds to the beverages aroma, biochemical pathways involved in the volatile compounds generation, and how the production process affects the volatile compounds formation. 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.

Format: Hardback
Length: 232 pages
Publication date: 09 March 2022
Publisher: Taylor & Francis Ltd

Beverages, a versatile and convenient product, serve a dual purpose: quenching consumers' thirst for hydration and providing a delightful liquor experience. Among the sensory qualities that determine consumer acceptance of beverages, aroma holds a prominent position, directly influenced by the abundance and composition of volatile compounds present within them.

Volatile Compounds Formation in Specialty Beverages: A Comprehensive Guide delves into the realm of volatile compounds in specialty beverages, encompassing a wide range of topics from production processes to biochemical pathways. This book is divided into two sections, each addressing crucial questions such as how different classes of volatile compounds impact the sensory profile of specialty beverages. Furthermore, the section on distilled beverages provides valuable insights into the contribution of maturation to the volatile profile of beverages.

Key Features:

Comprehensive Coverage: This book offers comprehensive information on the role of each class of volatile compounds in shaping the aroma of beverages. It describes the biochemical mechanisms involved in the generation of volatile compounds and covers both traditional and exotic, fermented, and distilled beverages.

Global Perspective: The book is authored by experts from various parts of the world, ensuring a diverse and global perspective on volatile compounds formation in beverages. It provides insights into the most important aspects of volatile compounds formation in traditional beverages like whiskey and sparkling wine, as well as in exotic beverages like cachaça and kombucha.

Valuable Resource for Professionals: This book is a valuable resource for food scientists, chemists, chemical engineers, and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages. It offers detailed explanations and insights that will aid in understanding the complex processes involved in creating these unique flavors and aromas.

In conclusion, Volatile Compounds Formation in Specialty Beverages: A Comprehensive Guide is a must-read for anyone seeking to gain a deeper understanding of the role of volatile compounds in shaping the sensory profile of specialty beverages. With its comprehensive coverage, global perspective, and valuable insights, this book is an invaluable resource for professionals in the food and beverage industry.

Weight: 621g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367631901