Flavour-isolation techniques

Gary A. Reineccius

doi:10.1007/978-3-540-49339-6_18

Flavour-isolation techniques

Gary A. Reineccius

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

26 Scopus citations

Abstract

18.5 Summary: The recovery of aroma compounds from waste streams has been accomplished in only a few commercial applications, the best known being the recovery of coffee or cocoa volatiles during processing. The limitation in application is economics. The waste stream must have an adequate concentration of volatiles and the volatiles must be of high value. Few processing operations meet these economic criteria at this time. In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues.

Original language	English (US)
Title of host publication	Flavours and Fragrances
Subtitle of host publication	Chemistry, Bioprocessing and Sustainability
Publisher	Springer Berlin Heidelberg
Pages	409-426
Number of pages	18
ISBN (Print)	9783540493389
DOIs	https://doi.org/10.1007/978-3-540-49339-6_18
State	Published - Dec 1 2007

Access

10.1007/978-3-540-49339-6_18

OpenUrl availability

Full text

Cite this

@inbook{ce98bd247aa44a3e963695a4d612b54d,

title = "Flavour-isolation techniques",

abstract = "18.5 Summary: The recovery of aroma compounds from waste streams has been accomplished in only a few commercial applications, the best known being the recovery of coffee or cocoa volatiles during processing. The limitation in application is economics. The waste stream must have an adequate concentration of volatiles and the volatiles must be of high value. Few processing operations meet these economic criteria at this time. In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues.",

author = "Reineccius, {Gary A.}",

year = "2007",

month = dec,

day = "1",

doi = "10.1007/978-3-540-49339-6_18",

language = "English (US)",

isbn = "9783540493389",

pages = "409--426",

booktitle = "Flavours and Fragrances",

publisher = "Springer Berlin Heidelberg",

}

TY - CHAP

T1 - Flavour-isolation techniques

AU - Reineccius, Gary A.

PY - 2007/12/1

Y1 - 2007/12/1

N2 - 18.5 Summary: The recovery of aroma compounds from waste streams has been accomplished in only a few commercial applications, the best known being the recovery of coffee or cocoa volatiles during processing. The limitation in application is economics. The waste stream must have an adequate concentration of volatiles and the volatiles must be of high value. Few processing operations meet these economic criteria at this time. In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues.

AB - 18.5 Summary: The recovery of aroma compounds from waste streams has been accomplished in only a few commercial applications, the best known being the recovery of coffee or cocoa volatiles during processing. The limitation in application is economics. The waste stream must have an adequate concentration of volatiles and the volatiles must be of high value. Few processing operations meet these economic criteria at this time. In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues.

UR - http://www.scopus.com/inward/record.url?scp=62249215856&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=62249215856&partnerID=8YFLogxK

U2 - 10.1007/978-3-540-49339-6_18

DO - 10.1007/978-3-540-49339-6_18

M3 - Chapter

AN - SCOPUS:62249215856

SN - 9783540493389

SP - 409

EP - 426

BT - Flavours and Fragrances

PB - Springer Berlin Heidelberg

ER -

Flavour-isolation techniques

Abstract

Access

OpenUrl availability

Other files and links

Fingerprint

Cite this