The Flavour of Beverages, Volume Part B (Developments in Food Science)

This volume is commodity-oriented, as will be future volumes. Dealing with the flavour of beverages, it covers the important beverage groups (coffee, tea, cider, beer, wines, vermouth and fortified wines, distilled beverages, non-alcoholic fruit beverages). The chapters are written by internationally recognised authorities from the USSR, USA, Italy, Switzerland, the Netherlands, and the UK. Each chapter reflects the general approach and differing emphasis on the various aspects of flavour relevant to the beverage under discussion. The authors have covered the most up-to-date developments in their respective fields, and in some cases, have reviewed the literature up to October 1985. The important older literature has not been ignored and in areas where the more traditional aspects of flavour study and development are still relevant, e.g. tea and coffee, these are included.

The book will interest all research workers concerned with flavour technology. Those studying any of the beverages covered will appreciate the up-to-date review of their subject and also the consideration, in the same volume, of other beverages. Other readers will be interested in the approach adopted and the nature and types of compound which can contribute significantly to flavour as described in this book.