Food Flavors

by International Flavor Conference; Contis, Ellene Tratras

• ISBN13: 9780444825902
• ISBN10: 0444825908
• Format: Hardcover
• Copyright: 1998-07-01
• Publisher: Elsevier Science Ltd

Summary

The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.
The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.
The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.
The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.

Table of Contents

Foreword	vii	(2)
Acknowledgements	ix
Overview	1	(68)
Thirty Years of the AH-B Theory	1	(14)
T.E. Acree
R.S. Shallenberger
S. Ebeling
The Gatt-Trips Agreement-What it is and How has it Changed the Playing Field for alle Applicants for United States Patents	15	(12)
S.P. Ludwig
A.C. Gogoris
Flavornet: A Database of Aroma Compounds Based on Odor Potency in Natural Products	27	(2)
H. ARN
T.E. Acree
Beverage Flavor Emulsion--A Form of Emulsion Liquid Membrane Microencapsulation	29	(14)
C.T. Tan
New Beverages: The Flavored Coffee	43	(12)
M. Bononi
E. Lubian
S. Martello
F. Tateo
Indicators for Evaluation of Lipid Oxidation and Off-Flavor Development in Food	55	(14)
F. Shahidi
Analysis of Flavors	69	(90)
Aroma Analysis of Coffee Brew by Gas Chromatography-Olfactometry	69	(10)
K.D. Deibler
T.E. Acree
E.H. Lavin
Electronic Nose Versus Multicapillary Gas Chromatography: Application of Rapid Differentiation of Essential Oils	79	(8)
T. Talou
S. Maurel
A. Gaset
Quantitation of Potent Food Aroma Compounds by Using Stable Isotope Labeled and Unlabeled Internal Standard Methods	87	(12)
M. Preininger
Simplification of Complex Flavor Mixtures Via Micro Extraction Class Separation	99	(12)
T.H. Parliment
A Simulated Mouth to Study Flavor Release form Alcoholic Beverages	111	(6)
S.J. Withers
J.M. Conner
J.R. Piggott
A. Paterson
Comparisons of Volatile Compounds Released During Consumption of Cheddar Cheeses by Different Consumers	117	(8)
C.M. Delahunty
P.J. O'Riordan
E.M. Sheehan
P.A. Morrissey
Effect of Adsorbent Particle Size on the Water-Ethanol Separation by Cellulosic Substrates	125	(8)
G. Vareli
P.G. Demertizis
K. Akrida-Demertzis
Influence of Extraction Procedure on the Aroma Composition of Thymus Zygis L.; and Mentha Pulegium L.	133	(10)
M. Moldao-Martins
R. Trigo
M.A. Nolasco
M.G. Bernardo Gil
M.L. Beirao Da Costa
Hypericin and Hypericin-Like Substances: Analytical Problems	143	(16)
F. Tateo
S. Martello
E. Lubian
M. Bononi
Sensory Evaluation	159	(74)
Determination of the Cause of Off-Flavors in Milk by Dynamic Headspace GC/MS and Multivariate Data Analysis	159	(14)
R.T. Marsili
N. Miller
Sensory Properties of Musty Compounds in Food	173	(8)
E. Chambers IV
E.C. Smith
L.M. Seitz
D.B. Sauer
Evaluation in Score of the Intensity of Salty and Umami Tastes	181	(6)
R. Kuramitsu
Sensory Characteristics of Chemical Compounds Potentially Associated with Smoky Aroma in Foods	187	(8)
D.H. Chambers
E. Chambers IV
L.M. Seitz
D.B. Sauer
K. Robinson
A.A. Allison
Identification of Tasty Compounds of Cooked Cured Ham: Physico-Chemical and Sensory Approaches	195	(12)
J. Valentin
A.S. Guillard
C. Septier
C. Salles
J.L. Le Quere
Isolation of a Peptidic Fraction from the Goat Cheese Water-Soluble Extract by Nanofiltration for Sensory Evaluation Studies	207	(12)
N. Sommerer
A. Garem
D. Molle
C. Septier
J.L. Le Quere
C. Salles
Effect of Distillation Process Factors on Ouzo Flavor Examined by Sensory Evaluation	219	(8)
A. Geronti
C. Spiliotis
G.N. Liadakis
C. Tzia
Formation of Inosinic Acid as the Taste Compound in the Fermentation of Japanese Sake	227	(6)
K. Fujisawa
M. Yoshino
Aroma, Meat	233	(62)
Volatile Composition of Southern European Dry-Cured Hams	233	(12)
P.J. Dirinck
F. van Opstaele
Role of Sodium Nitrate on Phospholipid Composition of Cooked Cured Ham Relation to its Flavor	245	(10)
A.S. Guillard
I. Goubet
C. Salles
J.L. Le Quere
J.L. Vendeuvre
Influence of Fat on the Flavor of an Emulsified Meat Product	255	(16)
F.F.V. Chevance
L.J. Farmer
Aroma-Impact Compounds in Cooked Tail Meat of Freshwater Crayfish (Procambarus Clarkii)	271	(8)
K.R. Cadwallader
H.H. Baek
Comparision of Flavor Characteristics of Domestic Chicken and Broiler as Affected by Different Processing Methods	279	(16)
A. Apriyantono
Indrawaty
Aroma, Fruits and Vegetables	295	(20)
Comparison of Flavor Components in Fresh and Cooked Tomatillo with Red Plum Tomato	295	(20)
R.J. McGorrin
L. Gimelfarb
Effect of Thermal Treatment in the Headspace Volatile Compounds of Tomato Juice	315	(16)
M. Servili
R. Selvaggini
A.L. Begliomini
G.F. Montedoro
Fresh-Cut Pineapple (Ananas sp.) Flavor. Effect of Storage	331	(14)
A.M. Spanier
M. Flores
C. James
J. Lasater
S.W. Lloyd
J.A. Miller
GC-MS Analysis of Volatile Compounds in Durian (Durio Zibethinus Murr)	345	(8)
J. Jiang
S.Y. Choo
N. Omar
N. Ahamad
The Effect of Drying-Treatment on the Flavor and Quality of Longan Fruit	353	(16)
C.Y. Chang
C.H. Chang
T.H. Yu
L.Y. Lin
Y.H. Yen
Effect of Processing Conditions on Volatile Composition of Apple Jellies and Jams	369	(6)
M. Moldao-Martins
N. Moreira
I. Sousa
M.L. Beirao Da Costa
The Relationship between Ethylene and Aroma Volatiles Production in Ripening Climacteric Fruit	375	(10)
S. Grant Wyllie
J.B. Golding
W.B. McGlasson
M. Williams
Aroma, Miscellaneous	385	(70)
Sensory Characterization of Halloumi Cheese and Relationship with Headspace Composition	385	(8)
J.R. Piggott
A. Margomenou
S.J. Withers
J.M. Conner
Comparison Study of UHT Milk Aroma	393	(8)
L. Hashim
H. Chaveron
Some Toxic Culinary Herbs in North America	401	(14)
A.O. Tucker
M.J. Maciarello
Influence Of Preparation on the Aroma Compounds in an Oatmeal Porridge	415	(8)
M.J. Morello
Characterization of Flavor of Tea Produced Different Tea Area	423	(8)
M. Kato
M. Omori
Studies on the Formation of Special Aroma Compounds of Pouchung Tea made from Different Varieties	431	(12)
Y.S. Chen
H.J. Tasy
T.H. Yu
Egyptian Onion Oil	443	(12)
N.A. Shaath
F.B. Flores
Maillard Chemistry	455	(80)
Melanoidins in the Maillard Reaction	455	(28)
T. Obretenov
G. Vernin
Formation of Volatile Sulfur Compounds in Reaction Mixtures Containing Cysteine and Three Different Ribose Compounds	483	(10)
D.S. Mottram
I.C. Nobrega
Flavor Formation from the Interactions of Sugars and Amino Acids under Microwave Heating	493	(16)
T.H. Yu
B.R. Chen
L.Y. Lin
C. -T Ho
Characterization of Intermediate 3-Oxazolines and 3-Thiazolines from the Reaction of 3-Hydroxy-2-Butanone and Ammonium Sulfide	509	(10)
C. -T Ho
J. Xi
H. -Y. Fu
T.C. Huang
Mechanistic Studies of the Formation of Thiazolidine and Structurally Related Volatiles in Cysteamine/Carbonyls Model System	519	(10)
T.C. Huang
Y.M. SU
L.-Z. Huang
C.-T. Ho
Effect of Antioxidants on the Formation of Volatiles from the Maillard Reaction	529	(6)
A. Arnoldi
M. Negroni
A. D'Agostina
Formation of Flavors in Foods and Model Systems	535	(12)
The Use of Roasting Kinetics Data to Characterize Natural and Artificial Chocolate Aroma Precursors	535	(12)
G.P. Rizzi
P.R. Bunke
Contribution of Muscle and Microbial Aminopeptidases to Flavor Development in Dry-Cuyred Meat Products	547	(12)
M. Flores
Y. Sanz
A.M. Spanier
M.-C. Aristoy
F. Toldra
Effect of Adding Free Amino Acids to Cheddar Cheese Curd on Flavor Development	559	(14)
H.M. Wallace
P.F. Fox
The Influence of Fat on Deterioration of Food Aroma in Model System During Storage	573	(10)
M. Chen
G.A. Reineccius
The Effect of the Addition of Supplementary Seeds and Skins During Fermentation on the Chemical and Sensory Characteristics of Red Wines	583	(14)
E. Revilla
J.M. Ryan
V. Kovac
J. Nemanic
Factors Influencing Food Flavors	597	(70)
Role of Phenolics in Flavor of Rapeseed Protein Products	597	(18)
M. Naczk
R. Amarowicz
F. Shahidi
Effect of Ethanol Strength on the Release of Higher Alcohols and Aldehydes in Model Solutions	615	(6)
H. Escalona-Buendia
J.R. Piggott
J.M. Connor
A. Paterson
Ultrasonic Inactivation of the Soybean Trypsin Inhibitors	621	(6)
H.H. Liang
R.D. Yang
K.C. Kwok
Evaluation of Shelf Life of Flavored Dehydrated Products using Accelerated Shelf Life Testing and the Weibull Hazard Sensory Analysis	627	(12)
M. Bili
P.S. Taoukis
Behavior of Histamine During Fermentation of Fish Sauce Determined by an Oxygen Sensor Using a Purified Amine Oxidase	639	(8)
N.G. Sanceda
E. Suzuki
T. Kurata
Effect of Crystallization Time on Composition of Butter Oil in Acetone	647	(12)
F.M. Fouad
O.A. Mamer
F. Sauriol
F. Shahidi
Antimicrobial Effect of Volatile Oils of Garlic and Horse-Radish	659	(8)
G. Patkai
J. Monspart Senyi
J. Barta
Auto-Oxidation	667	(52)
Changes of the Flavor of Monoterpenes During their Auto-Oxidation under Storage Conditions	667	(12)
J. Pokorny
F. Pudil
J. Volfova
H. Valentova
Effect of Rosemary and 1,4-Dihydro Pyridines on Oxidative and Flavor Changes of Bergamot Oil	679	(10)
F. Pudil
J. Volfova
V. Janda
H. Valentova
J. Pokorny
Effect of Alpha-Tocopherol (Vitamin E) at the Retention of Essential Oil, Color and Texture of Chios Mastic Resin During Storage	689	(6)
D. Papancolaou
M. Melanitou
K. Katsaboxakis
Dietary Oil and Endogenous Antioxidants in Hyperlipemia: Uric Acid	695	(12)
T.R. Watkins
D.K. Kooyenga
M.L. Bierenbaum
Changes in Citrus Hystrix Oil During Auto-Oxidation	707	(12)
F. Pudil
H. Wijaya
V. Janda
J. Volfova
H. Valentova
J. Pokorny
Packaging	719	(64)
Studies on the Development of a Quick Test for Predicting the Sorption Properties of Refillable Polycarbonate Bottles	719	(16)
P.G. Demertzis
R. Franz
Recycling Old Polymers in Bi-layer Bottles. Effect of the Volume of the Solid Food on the Contaminant Transfer	735	(8)
I.D. Rosca
J.M. Vergnaud
Polypropylene as Active Packaging Material for Aroma Sorption from Model Orange Juice	743	(10)
A. Feigenbaum
R. Lebosse
V. Ducruet
Identification of the Source of an Off-Odor in Premiums Intended for Use with Dry Mix Beverages	753	(6)
D. Apostolopoulos
Effect of Microwave Heating on the Migration of Dioctyladipate and Acetyltributylcitrate Plasticizers from Food-Grade PVC and PVDC/PVC Films into Ground Meat	759	(8)
A.B. Badeka
M.G. Kontominas
Effect of Ionizing Radiation on Properties of Monolayer and Multilayer Flexible Food Packaging Materials	767	(16)
K.A. Riganakos
W.D. Koller
D.A.E. Ehlermann
B. Bauer
M. Kontominas
Author Index	783	(4)
Subject Index	787