Advances in Odor and Flavor Science

This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.

Autorentext

Athapol Noomhorm Ph.D., professor, is affiliated with the Food Engineering and Bioprocess Technology (FEBT) at the Asian Institute of Technology (AIT), Bangkok, Thailand. He teaches postharvest technology and food processing. Imran Ahmad, M.Sc., is a Research Laboratory Supervisor at the FEBT, AIT.