Thermal Generation of Aromas

by Parliment, Thomas H.; Ho, Chi-Tang; McGorrin, Robert J.

• ISBN13: 9780841216822
• ISBN10: 0841216827
• Format: Hardcover
• Copyright: 1989-05-05
• Publisher: American Chemical Society

Summary

Thermal processes play an important role in imparting desirable aromas to food which might otherwise have very bland flavors. In this new volume, internationally recognized experts in flavor chemistry present the latest research in analytical methodology, lipid-derived aromas, mechanistic studies, generation of selected aromas, generation of meat aromas, and extrusion and microwave processing foods. In addition, historical perspectives and regulatory viewpoints are included.

Table of Contents

Thermal Generation of Aromas: An Overview

Progress in the Science of Thermal Generation of Aromas: A Review

Regulatory Toxicology and Food Flavors

Thermal Decomposition of Carbohydrates: An Overview

Isolation of Thermally Generated Aromas

Advances in Gas Chromatographic Analysis of Thermally Generated Aromas

Matrix Isolation of Gas Chromatography/Infrared Spectroscopy/Mass Spectrometry for the Analysis of Nonvolatile or Thermally Labile Flavor Compounds

Thermal Decomposition of Lipids: An Overview

Contribution of Lipids to the Formation of Heterocyclic Compounds in Model Systems

Processing Parameters and Volatiles from Milk Fat

Flavor Composition of Oil Obtained from Crude and Roasted Oats

Volatile Flavor Chemicals Formed by the Maillard Reaction

Model Reactions on Generation of Thermal Aroma Compounds

Formation of Amino Acid-Specific Maillard Products and Their Contribution to Thermally Generated Aromas

Heat-Induced Flavor Formation from Peptides

Mechanistic Studies of the Maillard Reaction with Emphasis on Phosphate-Mediated

Catalysis

Kinetics of the Formation of Alkylpyrazines: Effect of pH and Water Activity

Sugar-Derived Deoxy-Dicarbonyl Intermediates as Precursors of Food Flavors and Aromas

Temperature, pH, and Relative Concentration on the Reaction of Rhamnose and Proline

Parameter Effects on the Thermal Reacton of Cystine and2,5-Dimethyl-4-hydroxy-3(2H)-furanone

Formation of Influential Flavor Components through Water-Mediated Retro-Aldol

Conversions of Alpha/Beta Unsaturated Carbonyis

Volatile Thermal Decomposition Products of b-Carotene

Bread Flavor

Formation of 2-Acetyl-1-pyrroline and Other Important Flavor Compounds in Wheat

Bread Crust

Aroma Chemistry of Crackers

Formation of Flavor Components in Roasted Coffee

Thermal Generation of Aroma Compounds from Tea and Tea Constituents

Natural Precursors of Thermally Induced C13 Norisoprenoids in Quince

Thermally Degraded Flavors in Citrus-Juice Products

Aroma Composition of Canned Black Truffles

Flavor Constituents of Roasted Cashew Nuts

Volatile Compounds in Ginger Oil Generated by Thermal Treatment

Identification and Formation of Characteristic Volatiles from Cooked Shrimps

Volatile Flavor Components in Thermally Processed Louisiana Red Swamp Crayfishand Blue Crab

Thermally Generated Volatile Compounds in Packaging Materials

Maillard Technology as Applied to Meat and Savory Flavors

Reaction Flavors of Meat

Process Meat Flavor Development

Flavor Formation in Meat-Related Maillard Systems Containing Phospholipids

Thermal Generation of Sulfur-Containing Flavor Compounds in Beef

Isolation and Characterization of Volatile Sulfur-Containing Meat Flavor

Components in Model Systems

Soy Proteins and Thermal Generation of Alkyl Pyrazines in Meat Flavor

Aroma Development in Chinese Fried Pork Bundle

Protein-Generated Extrusion Flavors

Formation of Volatiles from Extruded Corn-Based Model Systems

Design of Flavors for the Microwave Oven: The Delta T Theory

Influence of Microwave Heating on Flavor

Flavor Development in a Microwave Versus a Conventionally Baked Cake

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