Flavour '81: 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981
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| Other Authors: | |
|---|---|
| Format: | Conference Proceeding Book |
| Language: | English |
| Published: |
Berlin [u.a.]
de Gruyter
1981
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XIV, 780 S. graph. Darst. |
| ISBN: | 3110084414 |
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Record in the Search Index
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| adam_text | IMAGE 1
FLAVOUR 81
3RD WEURMAN SYMPOSIUM PROCEEDINGS OF THE INTERNATIONAL CONFERENCE,
MUNICH APRIL 28-30,1981 EDITOR PETER SCHREIER
W DE G
WALTER DE GRUYTER * BERLIN * NEW YORK 1981
IMAGE 2
CONTENTS
PREFACE V
ACKNOWLEDGEMENTS VII
SECTION I SENSORY METHODOLOGY
A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSIS IN
FLAVOR RESEARCH R.M. PANGBORN 3
W FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE R- SENSORY
ANALYSIS J.R. PIGGOTT AND P.R. CANAWAY 33
MAGNITUDE SCALES OF TASTE- AND SMELL INTENSITY J. HERRMANN 47
SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN
SCALING H. TUORILA 53
COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE
EVALUATION OF SOURNESS INTENSITY A.C. NOBLE AND J.O. SCHMIDT 63
ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY I DIFFERENCE TESTS
J.E.R. FRIJTERS 69
IMAGE 3
EVALUATING TASTERS PERFORMANCE IN THE PROFILING OF
FOODS AND BEVERAGES A.A. WILLIAMS AND C.R. BAINES 83
SENSORY EVALUATION IN A NATURAL ENVIRONMENT E.P. KOSTER 93
SECTION II APPLICATION OF SENSORY METHODS
PERCEPTION AND ANALYSIS: A PERSPEETIVE VIEW OF ATTEMPTS TO FIND CAUSAL
RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS J.J. POWERS 103
SOME PROPERTIES OF ODORIFEROUS MOLECULES R. TERANISHI, R.G. BUTTERY AND
D.G. GUADAGNI 133
PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES
P. JOUNELA-ERIKSSON 145
PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS J.W. GRAMSHAW AND
D.R. WILLIAMS 165
THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND
ORANGE JUICE ODOUR P. DURR AND U. SCHOBINGER 179
THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS K.H. FISCHER AND
W. GROSCH 195
STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS M. ROTHE,
M. SPECHT AND V. EHRHARDT 203
D
IMPROVEMENTS OF THE SCOVILLE METHOD FOR THE PUNGENCY DETERMINATION OF
BLACK PEPPER L.J. VAN GEMERT, L.M. NIJSSEN AND H. MAARSE 211
IMAGE 4
XI
FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY B. LUNDGREN 217
A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL AND
ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST R. SELZER AND N.
CHRISTOPH 227
SECTION III INSTRUMENTAL ANALYSIS
RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY W. JENNINGS
233
THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY M.C.
TEN NOEVER DE BRAUW 253
MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL
QUANTITIES H. SUGISAWA AND T. HIROSE 287
COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING J. SCHAEFER 301
QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS W. GIINTHER, M.
MEIERTOBERENS AND F. SCHLEGELMILCH 315
AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS
CHROMATOGRAPHY U. OTT AND R. LIARDON 323
COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS
OF ESSENTIAL OILS L. HUBER AND H. OBBENS 339
APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS K.H.
KUBECZKA 345
A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER
0. LEPPANEN, J. DENSLOW, T. KOIVISTO AND P. RONKAINEN 361
IMAGE 5
XII
COMPARISON OF TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL R.
HUOPALAHTI, H. KALLIO, P. KARPPA AND R. LINKO 369
ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES R.
EBERHARDT, H. WOIDICH AND W. PFANNHAUSER 377
ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY
CHROMATOGRAPHY I.L. GATFIELD 385
SECTION IV FORMATION OF FLAVOUR
FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH
GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR R. TRESSL, K.G.
GRIINEWALD AND B. HELAK 397
SHIGEMATSU VARIATION OF THE MAILLARD REACTION D. DE RIJKE, J.M. VAN DORT
AND H. BOELENS 417
MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS
FROM FATTY ACID HYDROPEROXIDES W. GROSCH, P. SCHIEBERLE AND G. LASKAWY
433
INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR C.R. ENZELL 449
FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS N. PAILLARD 479
FORMATION OF GREEN-GRASSY -NOTES IN DISRUPTED PLANT TISSUES:
CHARACTER4ZATION OF THE TOMATO ENZYME SYSTEMS P. SCHREIER AND G. LORENZ
495
POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY
PLANT TISSUE CULTURES F. DRAWERT AND R. BERGER 509
IMAGE 6
XIII
ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT
CELL SUSPENSIONS CULTURED IN VITRO C. AMBID AND J. FALLOT 529
MICROBIAL FORMATION OF FLAVOURS E.W. SEITZ 539
AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFITY AND CULTURE
CONDITIONS ON AROMA PRODUCTION H.P. HANSSEN AND E. SPRECHER 547
CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL
RESULTS D. LAMPARSKY AND I. KLIMES 557
FLAVOUR CONSTITUENTS OF MALT T.L. PEPPARD, S.A. HALSEY AND D.R.J. LAWS
579
CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS
M.J. GREENBERG 599
SUNLIGHT FLAVOURS IN CHAMPAGNE WINES N. CHARPENTIER AND A. MAUJEAN 609
SECTION V APPLICATION AND TECHNOLOGY
ASPECTS OF THE DEVELOPMENT OF I N D U S T R I AL FLAVOR M A T E R I A LS
R. EMBERGER 619
PROBLEMS OF THE I N D U S T R I AL Q U A L I TY C O N T R OL OF FLAVOURS
W. BRUHN 635
CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS F.
DRAWERT, P. SCHREIER, S. BHIWAPURKAR AND I. HEINDZE 649
CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVOURS W. P ICKENHAGEN, A.
FURRER AND B. MAURER 665
IMAGE 7
XIV
USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING
ESSENTIAL CITRUS-FRUIT OILS F. TATEO 671
AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN
PASTEURIZED MILK AND UHT MILK H.T. BADINGS, J.J.G. VAN DER POL AND R.
NEETER 683
INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS R. WYLER AND
J. SOLMS 693
THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL D.G. LAND
AND J. REYNOLDS 701
INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLOROGENIC
ACID AND NARINGIN B.M. KING AND J. SOLMS 707
STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK B.A.
GUBLER 717
SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS R.
GRIINDEL AND H.E. MUERMANN 729
SECTION VI MOLECULAR ASPECTS OF FLAVOUR
STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE H.D. BELITZ, W. CHEN,
H. JUGEL, W. STEMPFL, R. TRELEANO AND H. WIESER 741
BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY
G. OHLOFF 757
AUTHOR INDEX 771
SUBJECT INDEX 773
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| spelling | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 ed. Peter Schreier Berlin [u.a.] de Gruyter 1981 XIV, 780 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Duftstoff (DE-588)4113361-4 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1981 München gnd-content Duftstoff (DE-588)4113361-4 s Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Geschmacksstoff (DE-588)4020569-1 s Schreier, Peter 1942- (DE-588)1031445579 edt Weurman Symposium 3 1981 München Sonstige (DE-588)2067812-5 oth HEBIS Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=001366841&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 Geschmacksstoff (DE-588)4020569-1 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Duftstoff (DE-588)4113361-4 gnd |
| subject_GND | (DE-588)4020569-1 (DE-588)4034901-9 (DE-588)4113361-4 (DE-588)1071861417 |
| title | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 |
| title_auth | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 |
| title_exact_search | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 |
| title_full | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 ed. Peter Schreier |
| title_fullStr | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 ed. Peter Schreier |
| title_full_unstemmed | Flavour '81 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 ed. Peter Schreier |
| title_short | Flavour '81 |
| title_sort | flavour 81 3rd weurman symposium proceedings of the international conference munich april 28 30 1981 |
| title_sub | 3rd Weurman Symposium, proceedings of the international conference, Munich, April 28 - 30, 1981 |
| topic | Geschmacksstoff (DE-588)4020569-1 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Duftstoff (DE-588)4113361-4 gnd |
| topic_facet | Geschmacksstoff Lebensmitteltechnologie Duftstoff Konferenzschrift 1981 München |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=001366841&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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