Off-Flavors in Foods and Beverages

by Charalambous, George

• ISBN13: 9780444885586
• ISBN10: 0444885587
• Format: Hardcover
• Copyright: 1992-05-01
• Publisher: Elsevier Science Ltd

Summary

This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, biochemistry, microbiology, nutritional, processing, packaging, storage, computer applications, and chemometrics. Twenty six specialists were invited to discuss the present state of knowledge in their particular fields. Together with their co-workers (totalling over sixty well known researchers) the authors were drawn from the international spectrum of academia, government institutes, and industry. Their presentations included original research results, background reviews, and comprehensive bibliographies. This informative and well documented book goes a long way to improving the current knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.

Table of Contents

Preface
List of Contributors
Analysis of Grain Volatiles and Development of a Simple Chemical Assay for Fungal Infestation of Grain	p. 1
Off-Odors in Grain	p. 17
Volatile Compounds and Off-Flavours Produced by Microorganisms in Cereals	p. 37
Off-Flavors in Peanuts and Peanut Products	p. 57
Off-Flavors in Rice and Rice Products	p. 77
Off-Flavors in Fish and Shellfish	p. 103
Undesirable Flavors of Meat	p. 127
Oxidized Flavor Compounds in Edible Oils	p. 171
Off-Flavor Development in Citrus Juice Products	p. 211
Acid-Catalyzed Reactions of Citrus Oils and Other Terpene-Containing Flavors	p. 229
Japanese Soy Sauce Flavor with Emphasis on Off-Flavors	p. 287
Fruit Preparations - Development of a New Pressurizing Process	p. 313
Off-Flavors of Dairy Products	p. 329
Off-Flavors of Tea	p. 375
Constituents of the Essential Oil of Sideritis scardica	p. 411
Rooibos Tea (Aspalathus linearis)	p. 417
Cocoa Off-Flavors	p. 419
Off-Flavors in Beer	p. 433
Off-Flavors of Sake	p. 473
Foreign and Undesirable Flavours in Wine	p. 485
5-Ribonucleotides as Flavor Enhancers	p. 523
Bitter Flavor of Protein Hydrolysates and Synthetic Peptides	p. 547
Heterocycles by Thermal Degradation of Amadori Intermediates	p. 567
Food Irradiation: Volatiles in Flavors and Off-Flavors	p. 625
Specification of a Computer Program for Off-Flavors	p. 665
Chemometrics: The Use of Multivariate Methods for the Determination and Characterization of Off-Flavors	p. 669
Subject Index	p. 733
Table of Contents provided by Blackwell. All Rights Reserved.