This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.

Chapter 1 - Natural product diversity and its biomolecular aspects in flavors and fragrances
Chapter 2 - Biogenesis of plant derived flavour compounds
Chapter 3 - A sense of design: Pathway unravelling and rational metabolic flow switching for the production of novel flavour material
Chapter 4 - Flavor technology and flavor delivering system
Chapter 5 - Flavor signatures of beverages and confectionaries
Chapter 6 - Flavor biochemistry of fermented alcoholic beverages
Chapter 7 - The resinoids: Their chemistry and uses
Chapter 8 - Seasoning, Herbs and spices
Chapter 9 - Regulatory aspects for flavour and fragrance materials
Chapter 10 - Sensory science and its perceptual properties
Chapter 11 - Challenges of sensory science: Retention and release
Chapter 12 - Virtual screening: An insilico approach to flavour compounds
Chapter 13 - End point: A sensory perception of future

ISBN	9783527347087
Article number	9783527347087
Media type	Book
Edition number	1. Auflage
Copyright year	2023
Publisher	Wiley-VCH
Length	256 pages
Illustrations	31 SW-Abb.
Language	English