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9780841274112

Food Flavor Chemistry, Sensory Evaluation, and Biological Activity

by ; ; ;
  • ISBN13:

    9780841274112

  • ISBN10:

    0841274118

  • Format: Hardcover
  • Copyright: 2008-09-19
  • Publisher: American Chemical Society

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Summary

This book presents summaries of papers that were presented at the 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI, December 15-20, 2005. The chapters are authored by leading international scientists in the area of flavor chemistry and analysis. The book is divided into five sections. The first section focuses on analytical methods for flavor analysis, including developments in multidimensional separations, new chromatography stationary phases, diverse sensors for rapidly detecting multiple compounds, and methods to quantitatively measure interactions between flavors and matrix components. In the second section, the focus is on identification and characterization of flavors in a diverse array of foods and beverages, including grapes, celery, tea, and mesquite pods. Mechanisms of flavor formation including thermal generation of aromas as well as characterization of genes and enzymes involved in flavor formation are emphasized in the third section. In the fourth section the focus is on relating chemical composition to sensory perception, particularly in complex mixtures. Finally, chapters in the last section focus on the biological activity of essential oils and flavors.

Table of Contents

Analytical Methods in Flavor Research
Comprehensive Two-Dimensional Gas Chromatography: Application to Aroma and Essential Oil Analysisp. 3
Analytical and Sensory Characterization of Chiral Flavor Compounds via Capillary Gas Chromatography on Cyclodextrins Modified by Acetal-Containing Side Chainsp. 25
Improved Application of Semiconducting Metal Oxides as a Detector for High-Resolution Gas Chromatographyp. 36
Measurement of Flavor - Soy Protein Interactions in Low-Moisture Solid Food Systems by Inverse Gas Chromatographyp. 45
Flavor Chemistry of Foods
Volatile Components and Characteristic Odorants in Headspace Aroma Obtained by Vacuum Extraction of Philippine Pineapple (Ananas comosus [L.] Merr.)p. 57
C[subscript 13]-Norisoprenoid Concentrations in Grapes as Affected by Sunlight and Shadingp. 68
Effects of Characteristic Volatiles of Boiled Celery on Chicken Broth Flavorp. 78
Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea "Oriental Beauty"p. 87
Volatile Constituents of Mesquite (Prosopis) Podsp. 98
Flavor Formation
Painting and Memory in the Discovery of Aroma Chemicals: The Case of Sulfur Containing Odorants and Odorant Precursors in Axillary Sweat Odorp. 111
Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Ciderp. 121
Flavor Contribution and Formation of Epoxydecenal Isomers in Black Teap. 136
Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser, and Ser-Glyp. 147
The Role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularis L.) Fruitp. 158
Genes and Enzymes Involved in Strawberry Flavor Formationp. 167
Volatiles from the Thermal Interaction of E-2-pentenal with Methionine or Cysteine under Non-aqueous Conditionsp. 176
Sensory Evaluation of Foods and Flavors
Mixture Suppression of Perceived Intensities in an Odor Mixturep. 191
Some Mutual Interactions between Lactones and Other Aroma Constituents of Food Present in Concentrations below Their Odor Thresholdp. 207
Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-appetitive?p. 219
Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixturesp. 229
Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parametersp. 243
Biological Activity of Essential Oils and Flavors
Evaluation of the Antioxidant Potential of Various Plant Essential Oilsp. 257
Some Biological Effects of Raspberry Ketone and Its Precursorp. 266
Table of Contents provided by Blackwell. All Rights Reserved.

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