Trends in flavour research: proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Amsterdam u.a.
Elsevier
1994
|
| Schriftenreihe: | Developments in food science
35 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 516 S. graph. Darst. |
| ISBN: | 0444815872 |
Internformat
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| 245 | 1 | 0 | |a Trends in flavour research |b proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 |c ed. by H. Maarse ... |
| 264 | 1 | |a Amsterdam u.a. |b Elsevier |c 1994 | |
| 300 | |a XII, 516 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Developments in food science |v 35 | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-006304388 | ||
Datensatz im Suchindex
| _version_ | 1804123883941396480 |
|---|---|
| adam_text | Contents
Flavour release
1
Methodology for measuring volatile profiles in the mouth and nose during eating
/
AJ. Taylor and R.S.T. Linforth
3
Non-equilibrium partition model for predicting flavour release in the mouth
/
К
B.
de Roos
and
К.
Wolswinkel
15
Perceived flavour of food versus distribution of food flavour compounds: remind
food texture!
/
С
Castelain,
F. Heil,
I.
Cafre
and
J.
-P. Dumont
33
Release of flavour from chocolates differing in fat composition and concentration
/
N.M.T. Daget andL.
Valus
39
Low-fat Cheddar cheese flavour: flavour release in the mouth
/
CM. Delahunty,
J.R. Piggott, J.M. Conner and A. Paterson
47
Poster contributions
Determination of flavour release and diffusion in model food systems
/
J.
Bakker,
J.S. Elmore, K.R. Langley, A. Martin and M.D. Salvador
53
Comparison of dynamic headspace mouth model systems for flavour release from
rehydrated bell pepper cuttings
/
S.M. van Ruth, J.P. Roozen and J.L. Cozijnsen
59
Profile of tomato
volatiles
during eating
/
R. Linforth, I. Savary and
AJ.
Taylor
65
Workshop report
Report of the workshop Flavour release
/
P. Punter andAJ. Taylor
69
Instrumental analysis
73
Dual-column gas chromatography retrieval system
/
D.S.M.
Bot
and H.L.
Schrijvers
75
Recent developments in the authenticity control of flavours and fragrances
/
A. Mosandl, R.
Braunsdorf,
A. Dietrich, B. Faber, V. Karl,
Т. Корке,
D.
Lehmann
and
В.
Maas 89
Canonical correlation of proton nuclear magnetic resonance and pyrolysis-direct
chemical ionization mass
spectroscopie
data used in the authentication of wines
/
J.T.W.E.
Vogels,
A.C.
Tas
and J. van
der Greef 99
Correlation between aromatic qualities and GC-MS composition of ready-made
tomato sauces
/
F. T
ateo, A. Ferrillo
and A. Or
landi
107
Poster contributions
Isolation of l-octen-S-ol from Bay oil
terpenes
/
C.J. Niedeveld andJJ.C.M. Leijs
113
Comparison of the efficiency of isolation of
volatiles
from foodstuffs by co-
distillation and Likens-Nickerson methods
/
ΤΛ.
Misharina, R.V. Golovnya
and
I.V.
Beletsky
117
Isolation and concentration of flavour compounds by microwave treatment
/
L.F.
Di Cesare,
M. Riva, G.
Sansovini and A.
Schiraldi
121
їх
The binding of
acetaldehyde
by quarg
/
DA. Cronin and E. Rispin
129
Automatic processing of GC-MS analysis using a two-dimensional search system
/
A. Rozenblum and P. Brunerie
133
Aroma binding in maltodextrin solutions
/
W.L.P. Bredie,
D.S.
Mottram and
G.G.
Birch
139
The standard GC retention index library of flavour compounds
/
P.
Farkas,
J.L.
Le Quéré, H.
Maarse and
M.
Kovač
145
Prediction of late gas formation in commercially produced Cheddar cheese by
headspace measurements at
8
weeks
/
W.T.
O Hare
and
H.E. Nursten 151
Aroma components of pan-fried lamb
/
MM. Sutherland, J.M. Ames and
D.B. MacDougall
157
Correlations between sensory and instrumental analysis
161
Decision-making support system for aroma research: the limits, drawbacks,
opportunities and myths of flavour science
/
DA. Ugolev, T.V.
Sokolova
and
E.Yu. Salnikova
163
Aroma extract dilution analysis (AEDA) and the representativeness of the odour
of food extracts
/
P.X.
Etiévant,
L.
Moio,
E. Guichard,
D.
Langlois, I. Leschaeve,
P.
Schlich
and
E. Chambellant
179
The capability and psychophysics of
Osme:
a new GC-olfactometry technique
/
MAA.P.
da Silva, D.S.
Lundahl
and M.R. McDaniel
191
Gas chromatography-olfactometry and CharmAnalysis™
/ Т.Е.
Aeree
and
J. Barnard
211
Key components of food flavour: a sensory study on Blue cheese flavour
/
M. Rothe,
С
Kornelson
and
R.
Schrödter
221
Effect of drying temperature on the flavour characteristics of dehydrated apple
products
/
S. Teule and J. Crouzet
233
Sensory attributes of bell peppers (Capsicum annuum) correlated with the
composition of volatile compounds
/ P.A.
Luning, D. Yubel and J.P. Roozen
241
Wine characterization by multivariate statistical analysis of the sensory and
chemical data
/
P.
Guedes de Pinho,
A. Bertrand
and P. Alvarez
249
Advantages of instrumental procedures for the measurement of flavour
characters
/
P.
Dirinek
and
A. De Winne
259
Poster contributions
Potent
odorants
of the neutral volatile fraction of Swiss cheese
(Emmentaler) /
M. Preininger, M.
Rychlík
and
W. Grosch
267
Analysis of food flavourings by gas chromatography-olfactometry
/
1. Blank,
A. Stämpfli
and W.
Eisenreich 271
Flavor concentration adjustments: correlation between GC-headspace measure¬
ments and sensory evaluations
/
B.M. King, H.T.
de Hei]
and P.P.J.M.
Jägers 277
Correlation between sensory and
gas Chromatographie
characteristics of Dutch
cheese
/
D.N. Grigoryeva, R.V. Golovnya, LA. Syomina, A.V. Vasilyev and
A.L. Samusenko
283
Gas chromatography
and sensory analysis of chocolate flavour: intensity changes
in time
/
A.
Legger
and J.P. Roozen
287
Sensory attributes of bell peppers {Capsicum annuum) at different ripening stages
correlated with the chemical composition of non-volatile compounds
/
D.
YuL·el,
R. van
de Vuurst de Vries,
G.
Ebbenhorst-Seiler, HJ. Wichers and PA. Luning 293
Relations between descriptive sensory analysis and chemical/physical measure¬
ments of tomatoes: comparison of linear and non-linear redundancy analysis
/
A.F.M. Nierop and LJ. van Gemert
299
Workshop report
Report of the workshop Gas chromatography-olfactometry I LJ. van Gemert
305
Precursor systems
311
Lipid-Maillard interactions in the formation of volatile aroma compounds
/
LJ. Farmer and
D.S.
Mottram
313
S-Deoxyglucosone as flavour precursor
/
H. Weenen and S.B. Tjan
327
The role of
inosine
monophosphate as a
precursor of meat aroma
/ D.S.
Mottram
and M.S.
Madruga
339
Heat-induced changes in the most odour-active
volatiles
of strawberries
/
P.
Schieberle 345
Dicarbonyl compounds and their reduction products in wine. Identification of wine
aldehydes
/
G. de
Revel and
A. Bertrand
353
Poster contributions
Trends in aroma research
/
M.H. Boelens, H. Maarse and K. Visscher
363
Flavour changes during alkaline treatment of protein hydrolysates
/
J.
Velisele
and
M.
Doležal
367
The precursors of bovolide and its
homologues
/ JA. Sarelse, K.B.
de Roos,
C.B. Kanner, P.C.
Burgers and J. Kloosterman
373
Flavour stability and off-flavours
379
The stability of industrial flavours
/
W. Grab
381
Chemical and sensory effects of intense sweeteners on the flavour of diet orange
soft drinks
/
J.L.
Le Quéré,
I. Leschaeve,
D. Demaizières, S. lssanchou
and
R. Delache
387
Flavour changes of oat meal extrusion products during storage
/
H. Guth and
W. Grosch
395
Freight containers: major sources of chloroanisoles and chlorophenols in foodstuffs
/
F.B. Whitfield,
K.J.
Shaw,
D.E.
Lambert, G.L. Ford, D. Svoronos and J.L. Hill
401
Identification and quantification of
odorants
causing off-flavours
/
W. Grosch,
C. Milo
and
S.
Widder 409
χι
Poster
contributions
Effect of the natural environment on the flavour of seafoods: the flavour of
Girella
tricuspidata I F.B. Whitfield,
K.J.
Shaw and D.
Svoronos
АП
Volatile compounds formed in strawberries under anaerobic conditions and their
influence on off-flavour formation
/
M. Larsen
421
Influence of can interior lacquers on the quality of carbonated mineral water
/
J.L.G.M.
Janssens, D. Sijtsma andJ.P.H. Linssen
425
The effect of interactions with food on the sorption of aroma compounds into food
contact polymers
/
A. Leujvén, F.
Johansson and
C. Hermansson
431
Biogenesis and biotechnology
435
Microbial production of natural furfurylthiol
/
P. van
der Schaft,
I. van
Geel,
G. de
Jong and
N.
ter Burg
437
Cembrane-derived aroma compounds in tobacco and their biogenesis
/
1.
Wahlberg
and A.-M.
Eklund
449
Formation of volatile sulphur compounds in cut onions
/
H. Kallio, P.
Alhonmäki
and
M. Tuomola
463
Green note production: a challenge for biotechnology
/
B.L.
Muller
and
A.E.
Gautier
475
Poster contributions
Some aspects of the biocatalytic production of natural
ô-decalactone
from Massoi
lactone by baker s yeast
/ N.
ter
Burg and P.H. van
der Schaft 481
Biogeneration
of
ô-decalactone
and 2H-NMR study of its origin
/
M. Barbeni,
P.
Cabella
and M. Cisero
487
Biosynthesis, chirality and flavour properties of the lactones formed by Fusarium
poae I
A. Latrasse, E.
Guichard,
N.
Fournier, J.L.
Le Quéré,
L.
Dufossé
and
H.E. Spinnler 493
Changes in the levels of olive oil
odorants
during ripening of the fruits
/
G. Blekas,
H.
Guth and W. Grosch
499
Bioconversion
of terpenoid hydrocarbons by basidiomycetes
/
D.
Busmann
and
KG.
Berger
503
Author index
509
Subject index
Xli
|
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| series | Developments in food science |
| series2 | Developments in food science |
| spelling | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 ed. by H. Maarse ... Amsterdam u.a. Elsevier 1994 XII, 516 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Developments in food science 35 Aroma (DE-588)4137070-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1993 Noordwijkerhout gnd-content Aroma (DE-588)4137070-3 s DE-604 Maarse, Henk Sonstige oth Weurman Flavour Research Symposium 7 1993 Noordwijkerhout Sonstige (DE-588)5104901-6 oth Developments in food science 35 (DE-604)BV000000648 35 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006304388&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 Developments in food science Aroma (DE-588)4137070-3 gnd |
| subject_GND | (DE-588)4137070-3 (DE-588)1071861417 |
| title | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 |
| title_auth | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 |
| title_exact_search | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 |
| title_full | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 ed. by H. Maarse ... |
| title_fullStr | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 ed. by H. Maarse ... |
| title_full_unstemmed | Trends in flavour research proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 ed. by H. Maarse ... |
| title_short | Trends in flavour research |
| title_sort | trends in flavour research proceedings of th 7th weurman flavour research symposium noordwijkerhout the netherlands 15 18 june 1993 |
| title_sub | proceedings of th 7th Weurman Flavour Research Symposium, Noordwijkerhout,the Netherlands, 15 - 18 June 1993 |
| topic | Aroma (DE-588)4137070-3 gnd |
| topic_facet | Aroma Konferenzschrift 1993 Noordwijkerhout |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006304388&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000000648 |
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