Food flavors, ingredients and composition

This thirty-second volume in the Developments of Food Science series continues the tradition already well established by this series of providing new and useful information in the guise of state-of-the-art reports from research and development carried out worldwide. This particular conference, along with several conferences that directly preceded it, differed somewhat from the first few meetings. As in the earlier meetings, some papers dealt with identification of flavour compounds but others dealt with broader flavour issues such as the relationship between off-flavours and a variety of food handling parameters. A number of contributors reported the effects of composition, processing parameters and horticultural practices on a variety of quality characteristics including flavour, texture, colour and nutrition, while some other papers presented subject matter hitherto not dealt with such as food toxicology and biotechnology. In all, the proceedings from this conference contain a wealth of new information on a variety of foods and beverages. (Limitation of space allows only for a selection of papers to be listed).