Flavor Science Sensible Principles and Techniques

by Acree, Terry E.; Teranishi, Roy

• ISBN13: 9780841225169
• ISBN10: 0841225168
• Format: Hardcover
• Copyright: 1993-05-05
• Publisher: American Chemical Society

Summary

Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop.

Table of Contents

Contributors	xi
Preface	xv
Bioassays for Flavor	1	(22)
Terry E. Acree
The Flavor Reaction	1	(4)
Flavor Analysis	5	(3)
Gas Chromatography--Olfactometry	8	(10)
Conclusions	18	(5)
Taste
Common Chemical Sense in Food Flavor	23	(44)
Harry T. Lawless
Christopher B. Lee
Chemesthesis	23	(2)
Chemesthetic Flavor Compounds	25	(12)
Analysis of Chemesthetic Flavors	37	(14)
Psychophysical Characterization	51	(2)
Complex Sensory Interactions	53	(4)
Unanswered Questions	57	(10)
Sweet and Bitter Tastes	67	(50)
Arnold van der Heijden
Gustatory Transduction	67	(4)
Sweetener Structure	71	(23)
Structures of Bitter Tastants	94	(14)
Perception Mechanism and Receptor Sites	108	(2)
Conclusion	110	(7)
Sweetness Antagonists	117	(20)
Michael G. Lindley
Sweet-Taste Chemistry	118	(1)
Antisweet Chemistry	119	(3)
Discovery	122	(1)
Structure--Activity Relationships	123	(4)
Sensory Studies	127	(4)
Implications	131	(6)
Aroma
Sample Preparation	137	(32)
Roy Teranishi
Saima Kint
Analytical Procedures	137	(2)
Isolation and Separation Problems	139	(4)
Isolation	143	(14)
Separation	157	(2)
Sample Manipulation	159	(3)
Conclusions	162	(7)
Instrumental Analysis in the Flavor Industry	169	(56)
Cynthia J. Mussinan
Gas Chromatography	170	(8)
Major Methods	178	(2)
Mass Spectrometry and Hyphenated Techniques	180	(14)
IR and GC--IR Spectroscopy	194	(5)
NMR Spectroscopy	199	(7)
Multidimensional GC	206	(5)
Chiral Separations	211	(4)
Naturalness	215	(6)
Summary	221	(4)
Biotechnology: Challenge for the Flavor Industry	225	(34)
Peter Winterhalter
Peter Schreier
Biotechnology and Flavor Production	226	(2)
Plant Tissue and Cell Culture	228	(6)
Microbial and Enzymic Methods	234	(6)
Enzymes	240	(5)
Genetic Engineering	245	(3)
Analytical Aspects	248	(11)
Quantitative and Sensory Aspects of Flavor of Tomato and Other Vegetables and Fruits	259	(28)
Ron G. Buttery
Methods of Focusing on the Few Key Aroma Components	260	(2)
Quantitative Analysis of Volatile Compounds in Vegetables and Fruits	262	(3)
Quantitative Analysis of Volatile Compounds in Fresh Tomatoes	265	(8)
Some Considerations of the Quantitative Method	273	(4)
Some Considerations of the Sensory Method	277	(1)
Applications to Flavor of Other Foods	278	(9)
Hydrolytic Flavor Release in Fruit and Wines through Hydrolysis of Nonvolatile Precursors	287	(22)
Patrick J. Williams
The Occurrence and Nature of the Precursors	288	(1)
Glycosides and Unconjugated, Polyhydroxylated Precursors	289	(1)
The Composition of Glycoconjugated Precursors	290	(2)
Methods of Precursor Analysis	292	(4)
Glycosidases	296	(1)
Applications of Precursor Hydrolysis Research	297	(6)
Future Prospects	303	(6)
Key Flavors from Heat Reactions of Food Ingredients	309	(28)
Richard Scarpellino
Robert J. Soukup
Thermal Breakdown of Sugars	309	(5)
Burnt Sugar Flavors: Mechanism of Formation	314	(6)
Thermal Breakdown of Amino Acids	320	(6)
Formation of Pyrazines	326	(1)
Key Bread and Cracker Flavor Compounds: Mechanism of Formation	327	(6)
Conclusion	333	(4)
Index	337