Flavor Chemistry
Thirty Years of Progress
(Sprache: Englisch)
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by...
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Klappentext zu „Flavor Chemistry “
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Inhaltsverzeichnis zu „Flavor Chemistry “
- Preface1. Flavor Chemistry - 30 Years of Progress: An Overview; R. Teranishi, Et al.
2. Mass Spectrometry in Flavor Chemistry: Past and Prospect; M. Herderich
3. Thirty Years of Flavor NMR; G.J. Martin, M.L. Martin
4. Analytical Authentication of Genuine Flavor Compounds: Review and Preview; A. Mosandl
5. A Concerted Procedure for the Generation, Concentration, Fractionation, and Sensory Evaluation of Maillard Reaction Products; T.H. Parliment
6. The Potential of Intermolecular and Intramolecular Isotopic Correlations for Authenticity Control; H.-L. Schmidt, Et al.
7. Quantification of Aroma-Impact Components by Isotope Dilution Assay
- Recent Developments; I. Blank, Et al.
8. Flavor Chemistry the Last 30 Years; W. Pickenhagen
9. Limonin Bitterness in Citrus Juices; S. Hasegawa
10. Instability of Citrus Flavors and Recent Attempts at their Stabilization; T. Hiramoto, Et al.
11. Thirty Years of Coffee Chemistry Research; O.G. Vitzthum
12. Progress of Tea Aroma Chemisty; T. Yamanishi, A. Kobayashi
13. Characterization of Key Odorants in Chocolate; P. Schieberle, P. Pfnuer
14. Development and Application of Dairy Flavors; L. Schutte
15. Beer Flavor; H. Sone, Et al.
16. Chemistry of Lipid Oxidation: 30 Years of Progress; D.B. Min, H.-O. Lee
17. Surfing on the Scent Waves in the Flood Flavor Sea; I. Flament, R. Näf
18. Flavor Chemicals with Pungent Properties; M. Gautschi, Et al.
19. Biotechnological Production of Natural Flavour Materials; I.L. Gatfield
20. Microbial Flavors; R.G. Berger, Et al.
21. Biochemistry of Essential Oil Terpenes: A Thirty Year Overview; D.B. Little, R.B. Croteau
22. Water Soluble Aroma Precursors: Analysis, Structure and Reactivity; P. Winterhalter, Et al.
23. The Importance of Sulfur-Containing Compounds to Fruit Flavors; K.-H. Engel
24. Fruit Flavor Biogenesis; M.M. Leahy, R.G. Roderick
25. Flavor Chemistry of Vegetables; G. Takeoka
26. Heat Generated Flavors
... mehr
and Precursors; R. Tressl, D. Rewicki
27. Generation of Volatile Compounds from Maillard Reaction of Serine, Threonine, and Glutamine with Monosaccharides; C.-T. Ho, J. Chen
28. The Strecker Degradation and its Contribution to Food Flavor; G.P. Rizzi
29. Kinetics of Flavor Formation during Maillard Browning; G.A. Reineccius
30. Flavor Chemistry and Odor Thresholds; R.G. Buttery
31. Solving Flavor Problems by Sensory Methods: A Retrospective View; M. Rothe, H.-P. Kruse
32. Evaluation of Important Odorants in Foods by Dilution Techniques; H. Guth, W. Grosch
33. Gas Chromatography &endash; Olfactrometry (GC/O) of Vapor Phases; K.D. Deibler, Et al.
34. Flavor Release in the Mouth; P.M.T. de Kok, H.E. Smorenburg
35. Linking Flavor Chemistry to Sensory Analysis of Wine; S.E. Ebeler
36. Umami and Food Palatability; S. Yamaguchi, K. Ninomiya26. Heat Generated Flavors and Precursors; R. Tressl, D. Rewicki
27. Generation of Volatile Compounds from Maillard Reaction of Serine, Threonine, and Glutamine with Monosaccharides; C.-T. Ho, J. Chen
28. The Strecker Degradation and its Contribution to Food Flavor; G.P. Rizzi
29. Kinetics of Flavor Formation during Maillard Browning; G.A. Reineccius
30. Flavor Chemistry and Odor Thresholds; R.G. Buttery
31. Solving Flavor Problems by Sensory Methods: A Retrospective View; M. Rothe, H.-P. Kruse
32. Evaluation of Important Odorants in Foods by Dilution Techniques; H. Guth, W. Grosch
33. Gas Chromatography &endash; Olfactrometry (GC/O) of Vapor Phases; K.D. Deible
27. Generation of Volatile Compounds from Maillard Reaction of Serine, Threonine, and Glutamine with Monosaccharides; C.-T. Ho, J. Chen
28. The Strecker Degradation and its Contribution to Food Flavor; G.P. Rizzi
29. Kinetics of Flavor Formation during Maillard Browning; G.A. Reineccius
30. Flavor Chemistry and Odor Thresholds; R.G. Buttery
31. Solving Flavor Problems by Sensory Methods: A Retrospective View; M. Rothe, H.-P. Kruse
32. Evaluation of Important Odorants in Foods by Dilution Techniques; H. Guth, W. Grosch
33. Gas Chromatography &endash; Olfactrometry (GC/O) of Vapor Phases; K.D. Deibler, Et al.
34. Flavor Release in the Mouth; P.M.T. de Kok, H.E. Smorenburg
35. Linking Flavor Chemistry to Sensory Analysis of Wine; S.E. Ebeler
36. Umami and Food Palatability; S. Yamaguchi, K. Ninomiya26. Heat Generated Flavors and Precursors; R. Tressl, D. Rewicki
27. Generation of Volatile Compounds from Maillard Reaction of Serine, Threonine, and Glutamine with Monosaccharides; C.-T. Ho, J. Chen
28. The Strecker Degradation and its Contribution to Food Flavor; G.P. Rizzi
29. Kinetics of Flavor Formation during Maillard Browning; G.A. Reineccius
30. Flavor Chemistry and Odor Thresholds; R.G. Buttery
31. Solving Flavor Problems by Sensory Methods: A Retrospective View; M. Rothe, H.-P. Kruse
32. Evaluation of Important Odorants in Foods by Dilution Techniques; H. Guth, W. Grosch
33. Gas Chromatography &endash; Olfactrometry (GC/O) of Vapor Phases; K.D. Deible
... weniger
Bibliographische Angaben
- 1999, 1999, 439 Seiten, Maße: 16,2 x 24,1 cm, Gebunden, Englisch
- Herausgegeben: Roy Teranishi, Emily L. Wick, Irwin Hornstein
- Verlag: Springer, Berlin
- ISBN-10: 0306461994
- ISBN-13: 9780306461996
Sprache:
Englisch
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