Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 211th National Meeting of the American Chemical Society, New Orleans, Louisiana, March 24-28, 1996.

Distributed in print by Oxford University Press.

Description based on publisher-supplied information and home-page.

Original

Original

Online version

ACS symposium series, 660

Spices: Sources, Processing, and Chemistry / Risch, Sara J. / http://dx.doi.org/10.1021/bk-1997-0660.ch001

Methods of Bacterial Reduction in Spices / Leistritz, W. / http://dx.doi.org/10.1021/bk-1997-0660.ch002

The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) / Blank, Imre; Lin, Jianming; Devaud, Stéphanie; Fumeaux, René; Fay, Laurent B. / http://dx.doi.org/10.1021/bk-1997-0660.ch003

Vanilla / Havkin-Frenkel, Daphna; Dorn, Ruth / http://dx.doi.org/10.1021/bk-1997-0660.ch004

Onion Flavor Chemistry and Factors Influencing Flavor Intensity / Randle, William M. / http://dx.doi.org/10.1021/bk-1997-0660.ch005

Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables / Yu, Tung-Hsi / http://dx.doi.org/10.1021/bk-1997-0660.ch006

Characterization of Saffron Flavor by Aroma Extract Dilution Analysis / Cadwallader, Keith R.; Baek, Hyung Hee; Cai, Min / http://dx.doi.org/10.1021/bk-1997-0660.ch007

The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry / Hiserod, Richard D., Department of Food Science, The State University of New Jersey, New Brunswick, NJ 08903-0231, Center for Advanced Food Technology, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903-0231; Ho, Chi-Tang, Department of Food Science, The State University of New Jersey, New Brunswick, NJ 08903-0231; Rosen, Robert T., Center for Advanced Food Technology, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903-0231 / http://dx.doi.org/10.1021/bk-1997-0660.ch008

Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection / Fujinari, E. M. / http://dx.doi.org/10.1021/bk-1997-0660.ch009

Supercritical Fluid Extraction of Allium Species / Calvey, Elizabeth M., Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 200 C Street Southwest, Washington, DC 20204; Block, Eric, Department of Chemistry, State University of New York-Albany, Albany, NY 12222 / http://dx.doi.org/10.1021/bk-1997-0660.ch010

Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry / Zrybko, Carol L., Nabisco, Inc., 200 DeForest Avenue, East Hanover, NJ 07936; Rosen, Robert T., Center for Advanced Food Technology, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903-0231 / http://dx.doi.org/10.1021/bk-1997-0660.ch011

Reasons for the Variation in Composition of Some Commercial Essential Oils / Shu, Chi-Kuen; Lawrence, Brian M. / http://dx.doi.org/10.1021/bk-1997-0660.ch012

Component Analyses of Mixed Spices / Cheng, C. K., Food Industry Research and Development Institute, P.O. Box 246, Hsinchu 300, Taiwan, Republic of China; Chen, C. C., Food Industry Research and Development Institute, P.O. Box 246, Hsinchu 300, Taiwan, Republic of China; Shu, W. Y., Institute of Statistics, National Tsing-Hua University, Hsinchu 300, Taiwan, Republic of China; Shih, L. L., Food Industry Research and Development Institute, P.O. Box 246, Hsinchu 300, Taiwan, Republic of China; Feng, H. H., Food Industry Research and Development Institute, P.O. Box 246, Hsinchu 300, Taiwan, Republic of China / http://dx.doi.org/10.1021/bk-1997-0660.ch013

Antioxidative Activity of Spices and Spice Extracts / Madsen, Helle Lindberg; Bertelsen, Grete; Skibsted, Leif H. / http://dx.doi.org/10.1021/bk-1997-0660.ch014

Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds / Chen, Chung-Wen; Lee, Tung Ching; Ho, Chi-Tang / http://dx.doi.org/10.1021/bk-1997-0660.ch015

Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions / Liu, Yaguang / http://dx.doi.org/10.1021/bk-1997-0660.ch016

Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content / López-Arnaldos, T., Department of Plant Biology, University of Murcia, E-30100 Murcia, Spain; Zapata, J. M., Department of Plant Biology, University of Alcalá de Henares, E-28871 Alcalá de Henares, Spain; Calderón, A. A., Department of Plant Biology, University of Murcia, E-30100 Murcia, Spain; Barceló, A. Ros, Department of Plant Biology, University of Murcia, E-30100 Murcia, Spain / http://dx.doi.org/10.1021/bk-1997-0660.ch017

Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids / Masuda, Toshiya / http://dx.doi.org/10.1021/bk-1997-0660.ch018

Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments / Gorman, A. A., Department of Chemistry, University of Manchester, Manchester M13 9PL, United Kingdom; Hamblett, I., Department of Chemistry, University of Manchester, Manchester M13 9PL, United Kingdom; Hill, T. J., Department of Chemistry, University of Manchester, Manchester M13 9PL, United Kingdom; Jones, H., Department of Chemistry, University of Manchester, Manchester M13 9PL, United Kingdom; Srinivasan, V. S., Center for Photochemical Sciences, Bowling Green State University, Bowling Green, OH 43403; Wood, P. D., Department of Chemistry, University of Manchester, Manchester M13 9PL, United Kingdom / http://dx.doi.org/10.1021/bk-1997-0660.ch019

Spices > Flavor and odor.

Spices > Processing.

Antioxidants > Properties.

Bacteria > Analysis.

Fenugreek > Flavor and odor.

Fenugreek > Composition.

Vanilla > Analysis.

Onions > Flavor and odor.

Allium > Analysis.

Saffron crocus > Flavor and odor.

Turmeric > Characterization.

Glucosinolates > Detection.

Essences and essential oils > Composition.

Soy oil > Effect of photooxidative stress on.

Curcumin > Analysis.

Blood platelets > Aggregation.

Antioxidants > Analysis.

Lavenders > Analysis.

Rosmarinus > Analysis.

Anti-inflammatory agents > Analysis.

Micelles > Analysis.

Spices.

Taste.

Condiments.

Antioxidants.

Bacteria.

Trigonella.

Vanilla.

Food Analysis.

Onions.

Allium.

Crocus.

Curcuma.

Chromatography, Gas.

Mass Spectrometry.

Chromatography - methods.

Luminescence.

Odorants.

Chemical Phenomena.

Solutions.

Glucosinolates.

Chromatography, High Pressure Liquid.

Oils, Volatile.

Soybean Oil.

Curcumin - analysis.

Platelet Aggregation.

Hyperlipidemias.

Antioxidants - analysis.

Lavandula.

Rosmarinus.

Anti-Inflammatory Agents - analysis.

Zingiberaceae.

Diarylheptanoids.

Pulse Radiolysis.

Micelles.