Process flavors and precursor systems: commercial preparation and use
1994
Manley, C.H.
Flavors developed by using thermal treatment of selected precursor materials have become standard commercial flavors sold around the world. More than thirty years ago the first prototype based on the modification of simple hydrolyzed vegetable proteins (HVP) with various amino acids and sugar led the way to the current practice of the industry. Today, the degree of our current knowledge, as reinforced by the chapters in this book, has allowed precise selection of the precursors and processing conditions needed to create high quality flavors. European regulators are establishing a special class of flavors, designated as "process flavors," and are currently establishing regulatory guidelines for the class. The class of flavors represents a material that is closer to food stuffs in their composition than traditional flavors and, therefore, present a unique problem in establishing regulatory standards.
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