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Food flavor : chemistry, sensory evaluation, and biological activity
Title
Food flavor : chemistry, sensory evaluation, and biological activity / Hirotoshi Tamura, editor [and others] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
ISBN
9780841221314
Publication
Washington, DC : American Chemical Society, 2008.
Physical Description
1 online resource (308 pages) : illustrations.
Local Notes
Access is available to the Yale community.
Notes
"Based on a symposium held at the Pacific Region of the American Chemical Society in December 2005, in Honolulu, Hawaii"--Page xi.
Distributed in print by Oxford University Press.
Description based on publisher-supplied information and home-page.
Access and use
Access restricted by licensing agreement.
Variant and related titles
ACS symposium series archive 1949-2017.
Other formats
Original
Online version
Original
Format
Books / Online
Language
English
Added to Catalog
April 30, 2024
Series
ACS symposium series, 988
Bibliography
Includes bibliographical references and index.
Contents
Comprehensive Two-Dimensional Gas Chromatography: Application to Aroma and Essential Oil Analysis / Gomes da Silva, M. D. R., REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; Cardeal, Z., Chemistry Department, ICEx, Federal University of Minas Gerais, Avenida Antonio Carlos 6627,31270-901 Belo Horizonte, MG, Brazil; Marriott, P. J., Australian Centre for Research on Separation Science, School of Applied Sciences, RMIT University, GPO Box 2476V Melbourne 3001 Australia Corresponding author: Philip.Marriott@rmit.edu.a / http://dx.doi.org/10.1021/bk-2008-0988.ch001
Analytical and Sensory Characterization of Chiral Flavor Compounds via Capillary Gas Chromatography on Cyclodextrins Modified by Acetal-Containing Side Chains / Engel, K.-H.; Dregus, M.; Becker, Ch.; Reder, H.; Takahisa, E. / http://dx.doi.org/10.1021/bk-2008-0988.ch002
Improved Application of Semiconducting Metal Oxides as a Detector for High-Resolution Gas Chromatography / Komura, Hajime, Suntory Institute for Bioorganic Research, Wakayamadai 1-1-1, Shimamoto, Mishimagun, Osaka 618-8503, Japan; Sugimura, Mariko, FiS Inc., Kitazono 3-36-3, Itami, Hyogo 664-0891, Japan; Onaga, Kazuo, FiS Inc., Kitazono 3-36-3, Itami, Hyogo 664-0891, Japan; Koda, Hiroshi, FiS Inc., Kitazono 3-36-3, Itami, Hyogo 664-0891, Japan / http://dx.doi.org/10.1021/bk-2008-0988.ch003
Measurement of Flavor-Soy Protein Interactions in Low-Moisture Solid Food Systems by Inverse Gas Chromatography / Zhou, Qiaoxuan; Cadwallader, Keith R. / http://dx.doi.org/10.1021/bk-2008-0988.ch004
Volatile Components and Characteristic Odorants in Headspace Aroma Obtained by Vacuum Extraction of Philippine Pineapple (Ananas comosus [L.] Merr.) / Akioka, Takashi; Umano, Katsumi / http://dx.doi.org/10.1021/bk-2008-0988.ch005
C13-Norisoprenoid Concentrations in Grapes as Affected by Sunlight and Shading / Stevens, Silke M. G., Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, Current Affiliation: General Mills, Inc., 5603 Becton venue, Minneapolis, MN 55436; Ebeler, Susan E., Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616 / http://dx.doi.org/10.1021/bk-2008-0988.ch006
Effects of Characteristic Volatiles of Boiled Celery on Chicken Broth Flavor / Kurobayashi, Yoshiko, Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo, Japan, Technical Research Center, T. Hasegawa Company, Ltd., 335, Kariyado, Nakahara-ku, Kawasaki, Japan; Fujita, Akira, Technical Research Center, T. Hasegawa Company, Ltd., 335, Kariyado, Nakahara-ku, Kawasaki, Japan; Kubota, Kikue, Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo, Japan / http://dx.doi.org/10.1021/bk-2008-0988.ch007
Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea "Oriental Beauty" / Ogura, Miharu, Central Research Laboratory, TAKASAGO International Corporation, 1-4-11 Nishi-yawata, Hiratsuka city, Kanagawa 254-0073, Japan; Kinoshita, Tomomi, Institute for Chemical Research, Kyoto University, Uji, Kyoto 611-0011, Japan; Shimizu, Bun-ichi, Institute for Chemical Research, Kyoto University, Uji, Kyoto 611-0011, Japan; Shirai, Fumiharu, Central Research Laboratory, TAKASAGO International Corporation, 1-4-11 Nishi-yawata, Hiratsuka city, Kanagawa 254-0073, Japan; Tokoro, Kazuhiko, Central Research Laboratory, TAKASAGO International Corporation, 1-4-11 Nishi-yawata, Hiratsuka city, Kanagawa 254-0073, Japan; Lin, Mu-Lien, Tea Research and Extension Station, 324 Chunghsin Road, Yangmei, Taoyuan, 326, Taiwan; Sakata, Kanzo, Tea Research and Extension Station, 324 Chunghsin Road, Yangmei, Taoyuan, 326, Taiwan / http://dx.doi.org/10.1021/bk-2008-0988.ch008
Volatile Constituents of Mesquite (Prosopis) Pods / Takeoka, Gary, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710; Felker, Peter, D'Arrigo Brothers Company, P.O. Box 850, Salinas, CA 93902; Prokopiuk, Dante, Universidad Nacional del Nordeste, Facultad de Agroindustrias, Cdte. Fernández 755, Roque Sáenz Peña, Chaco, Argentina; Dao, Lan, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710 / http://dx.doi.org/10.1021/bk-2008-0988.ch009
Painting and Memory in the Discovery of Aroma Chemicals: The Case of Sulfur Containing Odorants and Odorant Precursors in Axillary Sweat Odor / Gautier, Antoine E.; Starkenmann, Christian; Begnaud, Frédéric; Troccaz, Myriam / http://dx.doi.org/10.1021/bk-2008-0988.ch010
Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Cider / Boylston, Terri D., Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061; Crook, Loretta R., Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061, Glanbia Nutritionals Research and Development, 50 Falls Avenue, Suite 255, Twin Falls, ID 83301; Reitmeier, Cheryll A., Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061; Yulianti, Fransiska, Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061 / http://dx.doi.org/10.1021/bk-2008-0988.ch011
Flavor Contribution and Formation of Epoxydecenal Isomers in Black Tea / Kumazawa, Kenji; Wada, Yoshiyuki; Masuda, Hideki / http://dx.doi.org/10.1021/bk-2008-0988.ch012
Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser, and Ser-Gly / Lu, Chih-Ying, Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901; Payne, Richard, Colgate-Palmolive Company, 909 River Road, Piscataway, NJ 08855; Hao, Zhigang, Colgate-Palmolive Company, 909 River Road, Piscataway, NJ 08855; Ho, Chi-Tang, Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901 / http://dx.doi.org/10.1021/bk-2008-0988.ch013
The role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularis L.) Fruit / Osorio, Coralia; Duque, Carmenza / http://dx.doi.org/10.1021/bk-2008-0988.ch014
Genes and Enzymes Involved in Strawberry Flavor Formation / Schwab, W., Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany; Lunkenbein, S., Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany; Klein, D., Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany; Salentijn, E. M. J., Plant Research International, Business Unit Genetics and Breeding, 6700 AA, Wageningen, Netherlands; Raab, T., Chair of Food Chemistry, University Würzburg, 97074 Würzburg, Germany; Muñoz-Blanco, J., Departamento de Bioquímica y Biología, Campus Universitario de Rabanales, Universidad de Córdoba, 14071 Cordoba, Spain / http://dx.doi.org/10.1021/bk-2008-0988.ch015
Volatiles from the Thermal Interaction of E-2-Pentenal with Methionine or Cysteine under Non-Aqueous Conditions / Zabaras, Dimitrios, Food Quality Stream, CSIRO/Food Science Australia, P.O. Box, North Ryde, NSW 2113, Australia; Varelis, Peter, Food Quality Stream, CSIRO/Food Science Australia, P.O. Box, North Ryde, NSW 2113, Australia, Current address: Department of Biological, Chemical and Physical Sciences, llinois Institute of Technology, Chicago IL 60501-1957 / http://dx.doi.org/10.1021/bk-2008-0988.ch016
Mixture Suppression of Perceived Intensities in an Odor Mixture / Chida, Masahiro; Tamura, Hirotoshi / http://dx.doi.org/10.1021/bk-2008-0988.ch017
Some Mutual Interactions between Lactones and Other Aroma Constituents of Food Present in Concentrations below Their Odor Threshold / Hashimoto, Yoko; Ito, Yuriko; Kubota, Kikue / http://dx.doi.org/10.1021/bk-2008-0988.ch018
Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-Appetitive? / Sandell, M. A., Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, Department of Biochemistry and Food Chemistry, Corresponding author: mari.sandell@utu.fi; Tiitinen, K. M., Department of Biochemistry and Food Chemistry, Functional Foods Forum, University of Turku, FI-20014 Turku, Finland; Pohjanheimo, T. A., Functional Foods Forum, University of Turku, FI-20014 Turku, Finland; Kallio, H. P., Department of Biochemistry and Food Chemistry; Breslin, P. A. S. / http://dx.doi.org/10.1021/bk-2008-0988.ch019
Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixtures / Tamura, Hirotoshi; Hata, Yuko; Chida, Masahiro; Yamashita, Keiko / http://dx.doi.org/10.1021/bk-2008-0988.ch020
Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parameters / van Ruth, Saskia M., RIKILT-Institute of Food Safety, P.O. Box 230, 6700 AE Wageningen, The Netherlands, University College Cork, Western Road, Cork, Ireland; Uriarte, Amaya Rey, University College Cork, Western Road, Cork, Ireland, Departamento de Teconologia de Alimentos, Universidad Politecnica de Valencia, Apdo. Correos 22012, 46071 Valencia, Spain; Aprea, Eugenio, University College Cork, Western Road, Cork, Ireland, Istituto Agrario di S. Michele a/A, S. Michele, Via E. Mach 2, 38010 Italy; Sheehan, Elizabeth, University College Cork, Western Road, Cork, Ireland, Independent Sensory Services Ltd., Glanmire Estate, Glanmire, County Cork, Ireland / http://dx.doi.org/10.1021/bk-2008-0988.ch021
Evaluation of the Antioxidant Potential of Various Plant Essential Oils / Wei, Alfreda; Shibamoto, Takayuki / http://dx.doi.org/10.1021/bk-2008-0988.ch022
Some Biological Effects of Raspberry Ketone and Its Precursor / Ikemoto, Takeshi; Yokota, Tomohiro; Inoue, Shintaro / http://dx.doi.org/10.1021/bk-2008-0988.ch023
Subjects
Subjects (Medical)
Taste.
Food Analysis.
Biotechnology.
Food Technology.
Food.
Sensation - physiology.
Food Additives.
Chromatography, Gas.
Odorants - analysis.
Oils, Volatile - analysis.
Inventions.
Food Analysis - methods.
Ananas.
Vitis.
Light.
Wine.
Cooking.
Apium.
Tea.
Prosopis.
Sweat.
Beverages.
Maillard Reaction.
Passiflora.
Fragaria.
Methionine.
Temperature.
Cysteine.
Lactones.
Fruit.
Limonins - analysis.
Antioxidants.
Pharmacognosy.
Rubus.
Ketones - pharmacology.
Also listed under
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
American Chemical Society. Pacific Region. Meeting (2005 : Honolulu, Hawaii)
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