Flavors and off-flavors '89: proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam u.a.
Elsevier
1990
|
| Schriftenreihe: | Developments in food science
24 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXIV, 1042 S. Ill. |
| ISBN: | 0444882464 |
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| 245 | 1 | 0 | |a Flavors and off-flavors '89 |b proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 |c ed. by George Charalambous |
| 264 | 1 | |a Amsterdam u.a. |b Elsevier |c 1990 | |
| 300 | |a XXIV, 1042 S. |b Ill. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Developments in food science |v 24 | |
| 650 | 7 | |a Aliments - Analyse |2 ram | |
| 650 | 7 | |a Aliments - Odeur |2 ram | |
| 650 | 7 | |a Aromatisants |2 ram | |
| 650 | 4 | |a Saveur - Congrès | |
| 650 | 4 | |a Flavor |v Congresses | |
| 650 | 4 | |a Food Analysis |v Congresses | |
| 650 | 4 | |a Food Technology |v Congresses | |
| 650 | 4 | |a Taste |v Congresses | |
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Datensatz im Suchindex
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| adam_text | IX
CONTENTS
Preface
................................
VII
List of Contributors
...........................
XV
Foreign and Undesirable Flavours in Wine
.................1
A. RAPP
and
P J. PRETORIUS
Pinot Noir
Aroma: A Sensory/Gas Chromatographic Approach
.........23
M.R. McD
ANIEL,
R.
MIRANDA-LOPEZ, B.T. WATSON, NJ. MICHEALS and
L.M. LIBBEY
Chromatographic Analysis of Catechins, Procyanidins and Flavonols in White
Wines Made with
Vitìs vinifera
x
Vitis
amurensis Hybrid
Cultivare
........37
V. KOVAC,
M.
BOURZEIX,
N.
HEREDIA,
E.
ALONSO and
E.
REVILLA
Determination of Catechins and Procyanidins in Red Wine
..........53
E. REVILLA, E.
ALONSO,
M.
BOURZEIX and
N.
HEREDIA
Sensory and Stability Properties of Added Methoxypyrazines to Model and
Authentic Wines
.............................61
J.A.
MAGA
Carotenoids in Grapes
..........................71
J.
MARAIS,
CJ. VAN WK and
A. RAPP
Study of the
Proteic
Fraction of Grape Musts by High Performance Liquid
Chromatography and Electrophoretical Techniques. Variety Differentiation
... 87
M.C. POLO, I. CACERES, LI. PALOP, M. DIZY,
E. PUEYO
and
P
J. MARTIN-ALVAREZ
Relationship between Enzymatic Activities of Wine Yeasts and Aroma
Compound Formation
.........................103
I.
ROSI, M.
CONTINI
and
M. BERTUCCIOLO
Aroma Profiling of Distilled Spirits using Vacuum Fractional Distillation
with Specific Phase Ratio Capillary GC Analysis and Selective Detection
. . . 121
K. MacNAMARA,
N.
BURKE and
N.
CONWAY
Research on Compounds Responsible for Cork Taint in Cognacs
.......139
R. CANTAGREL and J.P.
VIDAL
Principles of Preparation and Chemical Composition of Commercial Oak
Wood Extracts
.............................159
J.-L. PUECH, P. RABIER and M. MOUTOUNET
Aroma Formation
of
Sri Lanka
Black
Tea
.................
169
T.
YAMANISHI, A. BOKAYASHI, J.
DE SILVA
and W.S. BOTHEJU
Property of Tea on the Aroma Absorption during Scenting Process of
JasmineTea
..............................
179
S-J.LUOandW-F.GUO
Study on Quality Chemistry of Chinese Jasmine Tea
............193
W-F. GUO, S-J. LUO, D-Q. QI and
L
-С.
CAO
The Effects of Drying Methods on the Aroma of the Herbal Tea Plant (Rubus
idaeus)
................................
205
M. KIRSI, R. JULKUNEN-TIITTO and
T. RIMPILÄINEN
Time-Intensity Studies of Citrus Bitter Compounds
.............213
R.L. ROUSEFF, W.E. LEE
Ш
and
С
A. HUEFNER
Recovery of Flavouring Fractions in Powdered Red Pepper Production
.... 225
L.F.
DI CESARE,
F.
TATEO, A. POLESELLO and E. VERDERIO
Solubilization
of Flavor Compounds
in Micellar Solutions
..........233
S.A.
SLOCUM, A. KILARA and R. NAGARAJAN
Sensory and Instrumental Analysis of Spices with Special Reference to
Ginger and Pepper
-
A Multivariate Approach
...............249
S. NARASIMHAN, D. RAJALAKSHMI and
N.
CHAND
CO2 Extraction of Essential Oils: Part III, Pimento Berry, Coriander and
Celery Seed Oil
............................263
D.A. MOYLER
Flavor Characteristics of a Variety of Spices
................281
F.
BUCCELLATO
Paprika Headspace Constituents
.....................293
K. WILKINS and J.0. MADSEN
Characterization of a Compound with an Intense Corn Chip/Cereal Aroma
. . 299
Т.Н.
PARLIMENT
Formation and Evolution of Methylpyrazines during Cocoa Roasting (Study
of Methylpyrazines Extraction Methods)
.................305
H.
CHA
VERON,
В.
GUYOT,
L.
HASHIM,
H. PEZOA and J.
PUNTILLÓN
5
Quantitative Analysis of Flavors by
Gas Chromatography ..........321
Chr. HUNZIKER
«
An Assessment of Volatile Trapping and Concentration Techniques: The
Effect of Trapping Time on the Interpretation of Food Flavour
Chromatograms
...........................
33I
M.B. SPRINGETT
Off-Odor Removal by Vacuum Flashing
..................343
J.ADLER-NISSEN
XI
GC/FTIR and GC/MS Analysis of Kiwi Flavors
...............357
W.
PFANNHAUSER,
R.
KELLNER and
G.
FISCHBÖCK
Measurement of Molecular Parameters of Water Soluble Apple Pectin using
Low Angle Laser Light Scattering
....................375
M.G.
KONTOMINAS
and J.L. KOKINI
Application of Time-Temperature Indicators to Monitor Quality of Flavors
and Flavored Food Products
.......................385
P.S.
TAOUHS, GA. REINECCIUS and T.P. LABUZA
Isolation and Identification of Two
Non-
Volatile Thermal Degradation
Products of Canthaxanthin
........................399
Т.Н.
ROSHDY and
H. DAUN
Characterization of Hydrophilic Water Related Hysteresis in Food Systems
by Inverse Gas Chromatography
.....................419
O. RAMON, H. DAUN,
С
FRENKEL and S.G. GILBERT
The Use of Inverse Chromatography in Food Science Research
.......439
S.G. GILBERT and
Т.Н.
ROSHDY
Computer Assisted Correlation of Infrared Spectra with Insect Behavior as a
Test of Wright s Theory of
Olfaction
...................453
CE. MELOAN, M.
CONRY and J. JAR VIS
A New Analytical Method for Low-Molecular-Weight Aldehydes
.......471
T. SHIBAMOTO
Fourier Transform Infrared Microspectrometry of Food Ingredients
.....485
D.L. WETZEL and R.G. FULCHER
GC/MS Data Bank Analysis of the Essential Oils from Bosweliafrereana
Birdw and Boswelia carterii Birdw
.....................511
G. VERNIN,
С
BONIFACE, J.
METZGER,
Y.
MAIRE, A. RAKOTORIJAONA,
D.
FRAISSE
and
С.
PÁRKÁNYI
Bridging the Gap between Laboratory Flavour Research and the Consumer
. . 543
J.R. PIGGOTT, M.R. SHEEN and
С
GUY
Success and Disaster of a Product: Consumer-Product Optimisation using the
Ideal Point Method
...........................553
M. MOLL, X.
DUGAS
DU VILLARD
and
N.
MOLL
Aromagrams
-A New Approach to Flavor Classification and Description
... 561
K.H.NEY
Fatigue in Sensory Evaluation: Myth or Reality
...............577
F. SAUVAGEOT
Application of Multivariate Techniques to the Solution of Problems of Food
Regulation: Orange Juice Adulteration
..................595
R.H. ALBERT and
C. ZERVOS
XII
Mathematics
of Taste
..........................
611
M.
AHMED
Bioconversion
of Shellfish Processing and Cheese Manufacturing Wastes in
Animal Systems
............................619
J.P. ZIKAKIS and W.C. MOORE
Biosynthesis of Volatile
Terpenes
in Lark leptolepis Callus
.........641
K. NABETA, Y.
АОЮ,
H. YADA,
Y. ARA, S.
KURANO,
H.
OKUYAMA and
M. MIYAKE
Flavor Developments for the Surimi-Based Seafood Analogues
........659
A.S.KIRATSOUS
Latest Developments in Microwaveable Food and Flavor Ingredients
.....671
N
A. SHAATH and N.R. AZZO
Incorporation of Flavours in Foodstuffs
..................687
J.P. MARION and
S. CHARDON-FAYARD
Non-
Aqueous Reaction Systems for the Oxidation of Higher Molecular
Weight Alcohols by Alcohol
Oxidase
from Pichia
pastoris
..........701
S J.B.
DUFF and W.D. MURRAY
Black Perigord Truffle: From Aroma Analysis to Aromatizer Formulation
. . . 715
T.
TALOU,
M.
DELMAS
and
Α.
GASET
Volatility of Fruit Aroma Compounds in Sugar Solutions
..........729
CD.
SARA VACOS,
V. KARATHANOS and D. MARINOS-KOURIS
Recent Developments in Research on the Compatibility between some
Flavoring Components and Food Substrates, Additives and Sweeteners
.... 739
F. TATEO,
S. FÄUSTLE,
M.
FUGÁZZA
and E. VERDERIO
Evaluation of the Nitrogen Flushing Process Used with Packaging of
Semidried Pasta
............................755
D. APOSTOLOPOULOS and S.G. GILBERT
Barrier Properties and Performance of Plastic Film Overwraps Used for
Frozen Meat Packaging
.........................759
D. APOSTOLOPOULOS, S.G. GILBERT,
S.W.
PAIR,
С
LAI and E. HATZIDIMITRIU
Identification of the Source of an Off-Odor Problem in Pretzels Packaged in
a Flexible Barrier by using Sensory Evaluation in Combination with an
Instrumental Method
..........................771
D. APOSTOLOPOULOS and S.G. GILBERT
Effect of Water on
Polyamide
Interactions with Organic Solutes
.......783
E. HATZIDIMITRIU, D. APOSTOLOPOULOS and S.G. GILBERT
Formation of Volatile Components during Thermal Degradation of
Carotenoids in Model System
......................795
P. KANASAWUD and J.C. CROUZET
XIII
Proteins-Clupeine
Interactions
of Oil-Water Interface and their Effect on
Emulsion Stability
...........................811
G. DOXASTAKIS, X. VAGIAKOS and B. KIOSSEOGLOU
The Taste of
Feta
Cheese using Greek, European and USA Technology
.... 819
L.G. SIAPANTAS
Nutritional Considerations in Evaluation of Food Additives
.........827
T.R. WATKINS
Phytochemical Study of Chaerophyllum bulbosum L. growing Wild in Greece
and CaJamintha nepeta L., Endemic to Greece
...............839
E. STEPHANOU and E. KOKKALOU
Vapour-Liquid Equilibrium: Thermodynamic Treatment of Multicomponent
Systems
................................847
A. SCHIRALDI, M. ROSSI and M. LUCISANO
Supercritical Fluid Extraction of Cholesterol and its Oxidized Products from
Eggs: Preliminary Experiments
......................855
M. ROSSI, A. SCHIRALDI and
E. SPEDICATO
Mechanisms of Dye-Sensitized Photooxygenation of Olefins
.........865
M. ORFANOPOULOS
Preparation and Properties of Interseterified Olive Oil Glycerol Tristearate
Blends
................................873
V. GAVRIILIDOU and D. BOSKOU
Influence of the Cuvs. and
Pedoclimatic
Conditions on the Virgin Olive Oil
Quality
................................881
GF. MONTEDORO, L. GAROFOLO, M. BERTUCCIOLI and G.
PANNELLI
Trans-Isomerization of Certain Vegetable Oils during Frying
.........893
A. KIRITSAKIS, P. ASPRIS and P.
MARKAKIS
Organoleptic
Evaluation of Fish Oil Off-Flavor
...............897
K. FARSTRUP and J. ADLER-NISSEN
Lipid
Oxidation in Restructured Meat Products
..............907
J.N. SOFOS and SRI RAHARJO
GC/MS Analysis of Some Volatile Compounds from Irradiated and
Unirradiated, Cooked and Uncooked Bacon
................925
H. SINGH, W. KREMERS, F. BARRESI, I. GEORGE, S. DELANEY and
K.
MARSMAN
The Effects of Nickel (II) Chelated on Photosensitized Oxidation of Soybean
Oil
..................................939
D.B.
МШ
and S.H. LEE
Quenching Effects, Mechanisms and Kinetics of Carotenoids in Singlet
Oxygen Oxidation of Soybean Oil
.....................953
D.B.MINandS.H.LEE
XIV
Gas Chromatographie
Studies
on PVC-Migration-Resistant Plasticizer
Compatibility
.............................973
P.G. DEMERTZIS, K.A. RIGANAKOS, K. AKRIDA-DEMERTZI and
M.G.
KONTOMINAS
Effect of Sugar on Moisture
Sorption
by Wheat Flour: A Gas
Chromatographie
Approach
.......................981
K.A. RIGANAKOS, P.G. DEMERTZIS and M.G.
KONTOMINAS
Study of Starch Inclusion Complex Formation in an Integrated Food Model
System
--................................991
МЛ
RUTSCHMANN
and J. SOLMS
Determination of Characteristic Aroma Components of Cantaloupe
CucumL·
melo
using Multidimensional Gas Chromatography
.........1011
V. HOMATTOOU, S. KARVOUNI and V. DOURTOGLOU
Conditions of Preparation of Plasticized
PVC
with Low Matter Transfers
. . .1025
A. ABOUTAYBI, J. BOUZON and
J.M. VERGNAUD
Subject Index
.............................1035
|
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| indexdate | 2024-07-09T16:08:56Z |
| institution | BVB |
| institution_GND | (DE-588)1219747-6 |
| isbn | 0444882464 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-002581248 |
| oclc_num | 21334870 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM |
| owner_facet | DE-12 DE-M49 DE-BY-TUM |
| physical | XXIV, 1042 S. Ill. |
| publishDate | 1990 |
| publishDateSearch | 1990 |
| publishDateSort | 1990 |
| publisher | Elsevier |
| record_format | marc |
| series | Developments in food science |
| series2 | Developments in food science |
| spelling | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 ed. by George Charalambous Amsterdam u.a. Elsevier 1990 XXIV, 1042 S. Ill. txt rdacontent n rdamedia nc rdacarrier Developments in food science 24 Aliments - Analyse ram Aliments - Odeur ram Aromatisants ram Saveur - Congrès Flavor Congresses Food Analysis Congresses Food Technology Congresses Taste Congresses Aroma (DE-588)4137070-3 gnd rswk-swf Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1989 Rethimnon gnd-content (DE-588)1071861417 Konferenzschrift 1989 Rhetimnon gnd-content Geschmacksstoff (DE-588)4020569-1 s DE-604 Aroma (DE-588)4137070-3 s Charalambous, George Sonstige oth International Flavor Conference 6 1989 Rethymnon Sonstige (DE-588)1219747-6 oth Developments in food science 24 (DE-604)BV000000648 24 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002581248&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 Developments in food science Aliments - Analyse ram Aliments - Odeur ram Aromatisants ram Saveur - Congrès Flavor Congresses Food Analysis Congresses Food Technology Congresses Taste Congresses Aroma (DE-588)4137070-3 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| subject_GND | (DE-588)4137070-3 (DE-588)4020569-1 (DE-588)1071861417 |
| title | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 |
| title_auth | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 |
| title_exact_search | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 |
| title_full | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 ed. by George Charalambous |
| title_fullStr | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 ed. by George Charalambous |
| title_full_unstemmed | Flavors and off-flavors '89 proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 ed. by George Charalambous |
| title_short | Flavors and off-flavors '89 |
| title_sort | flavors and off flavors 89 proceedings of the 6th international flavor conference rethymnon crete greece 5 7 july 1989 |
| title_sub | proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5 - 7 July 1989 |
| topic | Aliments - Analyse ram Aliments - Odeur ram Aromatisants ram Saveur - Congrès Flavor Congresses Food Analysis Congresses Food Technology Congresses Taste Congresses Aroma (DE-588)4137070-3 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| topic_facet | Aliments - Analyse Aliments - Odeur Aromatisants Saveur - Congrès Flavor Congresses Food Analysis Congresses Food Technology Congresses Taste Congresses Aroma Geschmacksstoff Konferenzschrift 1989 Rethimnon Konferenzschrift 1989 Rhetimnon |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002581248&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000000648 |
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