Flavors for Nutraceutical and Functional Foods

In nutraceuticals, the success of a product depends not only on its nutraceutical value, but also on its palatability. In the finished nutraceutical product, flavors play an integral role. This book describes the extraction techniques used for manufacturing flavors from natural raw materials. The book deals with the recent strategy used for enhancing the palatability of food, beverage and health products by masking undesirable off notes commonly associated with sweetners, caffeine, alcohol, vitamins and minerals, nutraceutical and functional ingredients. It also describes various chemical structure and biology of bitter components such as flavonoids, phenols, tannins, and caffeine.