Flavor science: sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Washington, DC
ACS
1993
|
| Schriftenreihe: | ACS professional reference book
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 351 S. graph. Darst. |
| ISBN: | 0841225168 |
Internformat
MARC
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| 245 | 1 | 0 | |a Flavor science |b sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society |c Terry E. Acree, ed. ... |
| 264 | 1 | |a Washington, DC |b ACS |c 1993 | |
| 300 | |a XVI, 351 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a ACS professional reference book | |
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Datensatz im Suchindex
| _version_ | 1804124447628591104 |
|---|---|
| adam_text | Contents
Contributors
........................................................... xi
Preface
................................................................... xv
1.
Bioassays for Flavor
........................................ 1
Terry
E. Aeree
The Flavor Reaction
...................................................... 1
Flavor Analysis
.............................................................. 5
Gas Chromatography—Olfactometry
............................ 8
Conclusions
................................................................... 18
TASTE
2.
Common Chemical Sense in Food Flavor
......... 23
Harry T. Lawless and Christopher B. Lee
Chemesthesis
................................................................. 23
Chemesthetic Flavor Compounds
................................. 25
Analysis of Chemesthetic Flavors
.................................. 37
Psychophysical Characterization
................................... 51
Complex Sensory Interactions
...................................... 53
Unanswered Questions
.................................................. 57
vii
3. Sweet
and Bitter
Tastes
................................... 67
Arnold
υαη
der Heijden
Gustatory
Transductìon
................................................. 67
Sweetener Structure
...................................................... 71
Structures of Bitter Tastants
.......................................... 94
Perception Mechanism and Receptor Sites
..................108
Conclusion
.....................................................................
HO
4.
Sweetness Antagonists
....................................117
Michael G. Lindley
Sweet-Taste Chemistry
..................................................118
Antisweet Chemistry
......................................................119
Discovery
.......................................................................122
Structure-Activity Relationships
...................................123
Sensory Studies
.............................................................127
Implications
....................................................................131
AROMA
5.
Sample Preparation
.........................................137
Roy Teranishi and Saima
Kint
Analytical Procedures
....................................................137
Isolation and Separation Problems
...............................139
Isolation
.........................................................................143
Separation
......................................................................157
Sample Manipulation
....................................................159
Conclusions
...................................................................162
6.
Instrumental Analysis in the Flavor Industry
.....169
Cynthia J. Mussinan
Gas Chromatography
....................................................170
Major Methods
...............................................................178
Mass Spectrametry and Hyphenated Techniques
........180
IR
and GC-IR Spectroscopy
........................................194
NMR Spectroscopy
........................................................199
Multidimensional GC
.....................................................206
viii
Chiral
Separations
.........................................................211
Naturalness
....................................................................215
Summary
.......................................................................221
7.
Biotechnology: Challenge for the Flavor
Industry
...........................................................225
Peter Winterhaiter and Peter
Schreier
Biotechnology and Flavor Production
..........................226
Plant Tissue and Cell Culture
.......................................228
Microbial and
Enzymie
Methods
...................................234
Enzymes
.........................................................................240
Genetic Engineering
......................................................245
Analytical Aspects
..........................................................248
8.
Quantitative and Sensory Aspects of Flavor
of Tomato and Other Vegetables and Fruits
.....259
Ron G. Buttery
Methods of Focusing on the Few Key Aroma
Components
..............................................................260
Quantitative Analysis of Volatile Compounds
in Vegetables and Fruits
............................................262
Quantitative Analysis of Volatile Compounds in Fresh
Tomatoes
...................................................................265
Some Considerations of the Quantitative Method
.......273
Some Considerations of the Sensory Method
..............277
Applications to Flavor of Other Foods
.........................278
9.
Hydrolytic Flavor Release in Fruit and Wines
through Hydrolysis of Nonvolatile Precursors...
287
Patrick J. Williams
The Occurrence and Nature of the Precursors
............288
Glycosides and Unconjugated, Polyhydroxylated
Precursors
..................................................................289
The Composition of Glycoconjugated Precursors
.......290
Methods of Precursor Analysis
......................................292
Glycosidases
..................................................................296
Applications of Precursor Hydrolysis Research
............297
Future Prospects
............................................................303
ix
10.
Key Flavors from Heat Reactions of Food
Ingredients
......................................................309
Richard Scarpeiimo and Robert J.
Soukup
Thermal Breakdown of Sugars
.....................................309
Burnt Sugar Flavors: Mechanism of Formation
..........314
Thermal Breakdown of
Amino
Acids
...........................320
Formation of Pyrazines
.................................................326
Key Bread and Cracker Flavor Compounds:
Mechanism of Formation
..........................................327
Conclusion
.....................................................................333
Index
......................................................................337
χ
|
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| indexdate | 2024-07-09T17:45:49Z |
| institution | BVB |
| isbn | 0841225168 |
| language | Undetermined |
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| series2 | ACS professional reference book |
| spelling | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society Terry E. Acree, ed. ... Washington, DC ACS 1993 XVI, 351 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier ACS professional reference book Aromastoff (DE-588)4130237-0 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content (DE-588)1071861417 Konferenzschrift gnd-content Aroma (DE-588)4137070-3 s DE-604 Aromastoff (DE-588)4130237-0 s Acree, Terry E. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006676451&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society Aromastoff (DE-588)4130237-0 gnd Aroma (DE-588)4137070-3 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4137070-3 (DE-588)4143413-4 (DE-588)1071861417 |
| title | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society |
| title_auth | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society |
| title_exact_search | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society |
| title_full | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society Terry E. Acree, ed. ... |
| title_fullStr | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society Terry E. Acree, ed. ... |
| title_full_unstemmed | Flavor science sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society Terry E. Acree, ed. ... |
| title_short | Flavor science |
| title_sort | flavor science sensible principles and techniques developed from a workshop sponsored by the division of agricultural and food chemistry of the american chemical society |
| title_sub | sensible principles and techniques ; developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society |
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| topic_facet | Aromastoff Aroma Aufsatzsammlung Konferenzschrift |
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