Food flavor : chemistry, sensory evaluation, and biological activity /
| Corporate Author: | |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC : [New York] :
American Chemical Society ; Distributed by Oxford University Press,
2008.
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| Series: | ACS symposium series ;
988. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Comprehensive two-dimensional gas chromatography: application to aroma and essential oil analysis / M.D.R. Gomes da Silva, Z. Cardeal, and P.J. Marriott
- Analytical and sensory characterization of chiral flavor compounds via capillary gas chromatography on cyclodextrins modified by acetal-containing side chains / K.-H. Engel [and others]
- Improved application of semiconducting metal oxides as a detector for high-resolution gas chromatography / Hajime Komura [and others]
- Measurement of flavor-soy protein interactions in low-moisture solid food systems by inverse gas chromatography / Qiaxuan Zhou and Keith R. Cadwallader
- Volatile components and characteristic odorants in headspace aroma obtained by vacuum extraction of Philippine pineapple (Ananas comosus (L.) Merr.) / Takashi Akioka and Katsumi Umano
- C₁₃-norisoprenoid concentrations in grapes as affected by sunlight and shading / Silke M.G. Stevens and Susan E. Ebeler
- Effects of characteristic volatiles of boiled celery on chicken broth flavor / Yoshiko Kurobayashi, Akira Fulita, and Kikue Kubota
- Identification of aroma components during processing of the famous Formosa oolong tea "Oriental Beauty" / Miharu Ogura [and others]
- Volatile constituents of mesquite (prosopis) pods / Gary Takeoka [and others]
- Painting and memory in the discovery of aroma chemicals: the case of sulfur containing odorants and odorant precursors in axillary sweat odor / Antoine E. Geutier [and others]
- Effect of irradiation and other processing treatments on the flavor quality of apple cider / Terri D. Boylston [and others]
- Flavor contribution and formation of epoxydecenal isomers in black tea / Kenji Kumazawa, Yoshiyuki Wada, and Hideki Masuda
- Maillard volatile generation from reaction of glucose with dipeptides, gly-ser, and ser-gly / Chih-Ying Lu [and others]
- The role of (5E)-2,6-dimethyl-5,7-octadiene-2,3-diol as aroma precursor in Badea (passiflora quadrangularis L.) fruit / Coralia Osorio and Carmenza Duque
- Genes and enzymes involved in strawberry flavor formation / W. Schwab [and others]
- Volatiles from the thermal interaction of E-2 pentenal with methioine or cysteine under non-queous conditions / Dimitrios Zabaras and Peter Varelis
- Mixture suppression of perceived intensities in an odor mixture / Masahiro Chide and Hirotoshi Tamura
- Some mutual interactions between lactones and other aroma constituents of food present in concentrations below their odor threshold / Yoko Hashimoto, Yuriko Ito, and Kikue Kubota
- Why naturally healthy berries may be seen as unpleasant and non-appetitive? / M.A. Sandell [and others]
- Picking aroma character compounds in citrus limon oils by using odor thresholds in aroma mixtures / Hirotoshi Tamura [and others]
- Flavor release and perception of custard deserts: influence of food composition and oral parameters / Saskia M. van Ruth [and others]
- Evaluation of the antioxidant potential of various plant essential oils / Alfreda Wei and Takayuki Shibamoto
- Some biological effects of raspberry ketone and its precursor / Tekeshi Ikemoto, Tomohiro Yokota, and Shintaro Inoue.