Flavor chemistry : trends and developments : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988 /
| Corporate Authors: | , , |
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| Other Authors: | , , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC :
American Chemical Society,
1989.
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| Series: | ACS symposium series ;
388. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- New trends and developments in flavor chemistry : an overview / Roy Teranishi
- Biosynthesis of chiral flavor and aroma compounds in plants and microorganisms / K.-H. Engel, J. Heidlas, W. Albrecht, and R. Tressl
- Aroma development in ripening fruits / P. Dirinck, H. De Pooter, and N. Schamp
- Nonvolatile conjugates of secondary metabolites as precursors of varietal grape flavor components / Patrick J. Williams, Mark A. Sefton, and Bevan Wilson
- Sotolon : identification, formation, and effect on flavor / Akio Kobayashi
- Role of oxidative processes in the formation and stability of fish flavors / C. Karahadian and R.C. Lindsay
- Kinetics of formation of alkylpyrazines : effect of type of amino acid and type of sugar / M.M. Leahy and G.A. Reineccius
- Formation and aroma characteristics of heterocyclic compounds in foods / Chi-Tang Ho and James T. Carlin
- Natural flavors produced by biotechnological processing / David W. Armstrong, Bruce Gillies, and Hiroshi Yamazaki
- Neurophysiology and stimulus chemistry of mammalian taste systems / James C. Boudreau
- Temporal aspects of flavoring / P. Overbosch and W.J. Soeting
- Enantioselectivity in odor perception / W. Pickenhagen
- Role of free amino acids and peptides in food taste / Hiromichi Kato, Mee Ra Rhue, and Toshihide Nishimura
- New dimensions in flavor research : herbs and spices / Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, and Keith P. Sands
- Flavor of cooked meats / Fereidoon Shahidi
- New trends in black truffle aroma analysis / T. Talou, M. Delmas, and A. Gaset
- Fresh tomato volatiles : composition and sensory studies / Ron G. Buttery, Roy Teranishi, Robert A. Flath, and Louisa C. Ling
- Volatile constituents of pineapple (Ananas comosus [L.] Merr.) / G. Takeoka, Ron G. Buttery, Robert A. Flath, Roy Teranishi, E.L. Wheeler, R.L. Wieczorek, and M. Guentert.