Allured Books

A new world of flavor creation has been emerging for years. As foods become more complex, so does flavor formulation. Elevating flavor design, production and quality to the highest standards requires a blend of science, art and innovation.

Flavor Development: Composition to Innovation is a compilation of selected articles written by world-renowned experts from Perfumer & Flavorist magazine. In 33 information-packed chapters, various experts discuss aspects of flavor creation, including topics such as:

• Origins/composition
• Creation/formulation
• Natural/organic
• Marketing
• Future innovations
• Composing savory flavors
• Spray drying
• The future of snack foods
• Top seven dairy materials

• Introduction
• PART I.
  • Chapter 1. Chemical and Biochemical Changes Occurring During the Traditional Madagascan Vanilla Curing Process
  • Chapter 2. Inside Vanilla
  • Chapter 3. Chemistry and Biochemistry of Vanilla Flavor
  • Chapter 4. Novel Taste-Active Component of Fermented Vanilla Beans
  • Chapter 5. Aroma Chemical Profile: Menthol
  • Chapter 6. Perfume and Flavor Synthetics
  • Chapter 7. New Developments in Physiological Cooling Agents
  • Chapter 8. Flavor Encapsulation Technologies: An Overview Including Recent Developments
  • Chapter 9. Reaction Systems
  • Chapter 10. High Impact Aroma Chemicals Part 2: The Good, the Bad, and the Ugly
• PART II.
  • Chapter 11. Less is More (Tasty)
  • Chapter 12. Composing Savory Flavors
  • Chapter 13. The Physics and Chemistry of Vanillin
  • Chapter 14. My Top Seven Dairy Materials
  • Chapter 15. Real Time Volatile Flavor Release Monitoring its Flavor/ Food Application Using Proton Transfer Reaction Mass Spectrometry
  • Chapter 16. The Loss of Volatile Esters from Cookies
  • Chapter 17. Spray Drying
  • Chapter 18. Comparison Among Assorted Drying Processes for the Encapsulation of Flavors
  • Chapter 19. Physiological Coolants
• PART III.
  • Chapter 20. Aroma Compounds of Mango and Papaya from Cameroon
  • Chapter 21. Focused Flavor Creation
  • Chapter 22. Synthesis and Authentication of Natural Vanillins Prepared by Fermentation
  • Chapter 23. Processing for Natural Flavors: Cucumber
  • Chapter 24. Novel Oxidation Reactions
  • Chapter 25. Reaction Flavors: The Next Generation
  • Chapter 26. Evaluation Encapsulation Economics
  • Chapter 27. US Hispanic Flavor Preference
  • Chapter 28. Flavor Creation: 9 Lessons in How to Win
  • Chapter 29. The da Vinci Approach
• PART IV.
  • Chapter 30. Conversion of Some Unsaturated Cyclic Ethers to Lactones Catalyzed by Lipase B from Candida antarctica
  • Chapter 31. The Future of Snack Flavors
  • Chapter 32. Technology and Innovation
  • Chapter 33. Flavors of the Future
• Index

Well-known contributors include:

• Ian Gatfield, PhD, independent consultant
• Arvind Ranadive, PhD, Premier Vanilla
• Libor Cerveny, PhD, Professor, Department of Organic Technology, Institute of Chemical Technology, Prague
• Mark Erman, PhD, Lyondell
• Shane McDonald, PhD, independent consultant
• L. Michael Popplewell, Vice President for Corporate Research, IFF

"The book is a compendium, each chapter discussing a specific aspect of flavor development, having been written by different authors. The chapters cover very different areas, starting with origins, creation and formulation, composing savory flavors, natural vs. organic, up to future innovations. The book is 411 pages, structured in four parts over 33 chapters."
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—Corina Cernatescu, PhD, Lecturer , Faculty of Chemical Engineering and Environmental Protection, “Gheorghe Asachil,” Technical University of Iasi

"This volume, focusing on the composition of key naturals and synthetic aroma chemicals, in addition to techniques and processes for flavor compounding, presents a broad range of expertise from an international panel of industry insiders. These chemists and researchers bring their unique insights to the state of and future of flavor chemistry and formulation, making this book a must-have for flavor chemists and allied personnel seeking to produce winning flavors."

—Jeb Gleason Allured, Editor, Perfumer & Flavorist magazine