Flavor Chemistry And Technology

SECOND EDITION FLAVOR CHEMISTRY and TECHNOLOGY © 2006 by Taylor & Francis Group, LLC SECOND EDITION FLAVOR CHEMISTRY and TECHNOLOGY GARY REINECCIUS Boca Raton London New York Singapore A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc. © 2006 by Taylor & Francis Group, LLC TX69337_Discl.fm Page 1 Tuesday, June 7, 2005 8:29 AM Published in 2006 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2006 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 1-56676-933-7 (Hardcover) International Standard Book Number-13: 978-1-56676-933-4 (Hardcover) Library of Congress Card Number 2005041778 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Reineccius, Gary. Flavor chemistry and technology – 2nd ed. / Gary Reineccius. p. cm. Includes bibliographical references and index. ISBN 1-56676-933-7 1. Flavor. 2. Flavoring essences. I. Title. TP372.5.R374 2005 664¢.5—dc22 2005041778 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com Taylor & Francis Group is the Academic Division of T&F Informa plc. © 2006 by Taylor & Francis Group, LLC and the CRC Press Web site at http://www.crcpress.com TX69337_book.fm Page v Thursday, May 19, 2005 9:15 AM Dedication To my teachers © 2006 by Taylor & Francis Group, LLC TX69337_book.fm Page vii Thursday, May 19, 2005 9:15 AM Preface This book combines the essentials of both flavor chemistry and flavor technology. Modern flavor chemistry as an academic area of study has existed for over 40 years. The advent of gas chromatography in the early 1960s (rapidly coupled with mass spectrometry) heralded the beginning of this research area. These instruments gave scientists the ability to separate and identify the host of volatiles found in our foods that contribute to the aroma of foods. Flavor chemistry flourished in the U.S., Europe, and Japan in the late 1960s and early 1970s. Since money was readily available for flavor research, great strides were made in understanding the biosynthetic pathways of flavor formation and the chemical constituents that are important to flavor. Government support for