Flavour science: recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996]
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| Sprache: | English |
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Cambridge
Royal Soc. of Chemistry Information Services
1996
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| Schriftenreihe: | Royal Society of Chemistry: Special publication
197 |
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| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIII, 476 S. graph. Darst. |
| ISBN: | 0854047026 |
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| 245 | 1 | 0 | |a Flavour science |b recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] |c ed. by A. J. Taylor ... |
| 264 | 1 | |a Cambridge |b Royal Soc. of Chemistry Information Services |c 1996 | |
| 300 | |a XIII, 476 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Royal Society of Chemistry: Special publication |v 197 | |
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| 830 | 0 | |a Royal Society of Chemistry: Special publication |v 197 |w (DE-604)BV001896212 |9 197 | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-007605143 | ||
Datensatz im Suchindex
| _version_ | 1804125827301900288 |
|---|---|
| adam_text | Contents
Section
1 -
Flavour of Biological Origin
The Role of Diet and Environment in the Natural Flavours of Seafoods
3
F.B. Whitfield, F. Helidoniotis andM. Drew
Volatile Acids and Nitrogen Compounds in Prawn Powder
13
KB.
de Roos
and J.A. Sarelse
Effect of Castration and Slaughter Age on Fatty Acids and Phenols in
19
Sheep Adipose Tissue
M. M. Sutherland and
J
.
M. Ames
Screening for and Control of Debittering Properties of Cheese Cultures
25
G.
Smit,
Z.
Kruyswijk,
A.H.
Weerkamp,
С.
de
Jong and
R. Neeter
The Co-oxidation of Carotenoids by Lipoxygenase in Tomatoes
32
C.L Allen andJ. W.
Gramshaw
New Sulfur-Bearing Compounds in Buchu Leaf Oil
38
G.
E. Krammer,
Н
-J.
Bertram, J.
Brüning,
M.
Güntert,
S. Lambrecht, H.
Sommer, P.
Werkhoff
and J.
Kaulen
Composition
of
Volatile
Constituents in Tarragon (Artemisia
46
dracunculus
L.)
at Different Vegetative Periods
R. Venskutonis, J. W.
Gramshaw,
A. Dapkevicius andM.
Baranauskienë
Biochemical Pathways for the Formation of Esters in Ripening Fruit
52
S. Grant Wyllie, D.N. Leach, H.N. Nonhebel and I. Lusunzi
Volatile Components of Spoiled Dry-Cured Hams
58
M. Acilu, J. Font, A. Garmendia, I. SusaetaandA Azpiroz
Analysis of
Volatiles oî
Кесар
Manis (a
Typical Indonesian Soy Sauce)
62
A. Apriyantono, E. Wiratma, H.
Húsain,
Nurhayati, L. Lie, M. Judoamidjojo,
N.L. Puspitasari-Nienaber, S. Budiyanto andH. Sumaryanto
vjjj Flavour Science:
Receni
Developments
Dynamic Headspace Gas Chromatography of Different Botanical Parts
66
of
Lovagé
(Levisticum
officinale
Koch.)
E.Bylaitë, A.Legger,
J.P.Roozen andP.R.Venskutonis
New Flavour Compounds of Cucumis
melo L.
70
С.
Nussbaumer and
В.
Hostettler
The Volatile Constituents of the Flowers of the Silk Tree , Albizzia
74
julibrissin
H. R. Mottram and I. A. Flament
Comparison of Flavour
Volatiles
in a Somatic Hybrid from West Indian
78
Lime {Citrus aurantifolia) and Valencia Orange (C. sinensis) with its
Parents
R. L. Rouseff, J. W. Grosser, H. E. NordbyandD. H. Powell
Changes in Lemon Flavouring Components during UV-Irradiation
82
H.
Tatéba,
Y.
Iwanami,
N.
Kodarna
and K.
Kishìno
Exploration of an Exotic Tropical Fruit Flavour
-
Optimisation of
86
Cempedak (Artocarpus integer (Thunb.) Merr.) Flavour Extraction
C.H. Wijaya, T.A. Ngakan, I. Utama, E. Suryani and A. Apriyantono
The Biosynthesis of
2,5-Dmethyl-44iydroxy-2tf-fiiran-3-one
and its
90
Derivatives in Strawberry
/. Zabetakis, J.W. Gramshaw
and
D.S.
Robinson
Section
2 -
Biotechnoiogical Production of Flavour
Genesis of Aroma Compounds in Phototrophic Cell Culture of
97
Grapefruit, Citrus
paradisi
cv.
White Marsh
G. ReilandR.G.
Berger
Microbial Production of Bioflavours by Fungal Spores
105
J. C.R. Demyttenaere, I. E.I. KonincL· and A.
Meersman
Biotechnoiogical Production of Vanillin 111
/. Benz
and A. Muheim
The Determination of Diacetyl in Cultured Buttermilk in the Presence of
118
the Unstable Precursor a-Acetolactic Acid
D.A. Cronin andE. Rispin
The Production of Natural Flavours by Fermentation
122
H.
Stam, A.L.G.M. Boog
and
M.
Hoogland
Volatiles
Produced by Staphylococcus xylosus Growing in Meat/Fat
126
Systems Simulating Fermented Sausage Minces with Different
Ingredient Levels
L. H. Stahnke
Contents ix
Enzymes
Involved in the Metabolic Pathway Leading to 3-Methylbutanal
130
in Tomato Fruit
H. T. W.M. van
der
Hijden and I. J
.
Bom
Baker s Yeast Reduction of 2,3-Pentanedione to Natural
З-Нуагоху^-
134
pentanone
P.H. van
der Schaß,
H.
de Goede
and
N.
ter Burg
Section
3 -
Chirality and Flavour
Formation of
γ-
and
ô-Lactones
by Different Biochemical Pathways
141
R. Tressl, T. Haffiier, H.
Lange
and A. Nordsieck
The Effect of Processing on Chiral Aroma Compounds in Fruits and
151
Essential Oils
B.D.
Baigrie, M.G. Chisholm andD.S. Mottram
The Use of Chiral Analysis for the Characterization of Certain Aromatic
158
and Medicinal Plants
F.
Tateo, L.F. Di Cesare,
M. Bononi, S. CunialandF. Trambaiolo
Wine Lactone
-
A
Potent
Odorant
Identified for the
First Time in
163
Different Wine Varieties
H.Guth
Production
of
Chiral
Flavour Components
by Enzymie
Methods
168
M
Nozaki,
N.
Suzuki and
S. Oshikubo
Section
4 -
Thermally Generated Flavour
Identification of the Key
Odorants
in Processed Ribose-Cysteine
175
Maillard
Mixtures by Instrumental Analysis and Sensory Studies
P.
Schieberle
and T.
Hofmann
Studies on Intermediates Generating the Flavour Compounds 2-Methyl-
182
3-furanthiol,
г-Асеіуі-г-шіагоііпе
and Sotolon by Maillard-type
Reactions
T.
Hofmann
and P.
Schieberle
New Aspects of the Formation of
3
(2#)-Furanones through the
Maillard
188
Reaction
/.
Blank, S. DevaudandL B. Fay
Off-Flavour Formation in Heat Sterilized Meat in Trays
194
5.
Langourieux and F.E.
Escher
Studies on the Aroma of Roasted Coffee
200
W. Grosch, M. Czerny,
Я
Wagner andF. Mayer
x
Flavour Science: Recent Developments
Mechanism of
Pyridine
Formation from Trigoneffine under Coffee
206
Roasting Conditions
G.P.
Rizzi
and
RA.
Sanders
Carbohydrate Cleavage in the
Maillard
Reaction
211
H. Weenen and W.
Apeldoorn
Effects of Free Radicals on Pyrazine Formation in the
Maillard
Reaction
217
A. Arnoldi
and
E. Corain
Aroma
Volatiles
from the Extrusion Cooking of Model Systems
221
Containing
Proline
and Ornithine
W.L.P. Bredie,
D.S.
Mottram andRC.E. Guy
A Comparison of Three Sugars and biosine
Monophosphate as
225
Precursors of Meat Aroma
L.J. Farmer, T.D.J.
Hagan
and
O. Paraskevas
A Gas Chromatography-Olfactometric Study of Cooked Cured Ham
- 231
Impact of Sodium Nitrite
A.S.
Guillara,
J.L.
Le Quéré
andJ.L. Vendeuvre
Influence of High Hydrostatic Pressure on the Generation of
Volatiles
in
235
a Heated
Glucose-Lysine
Model System
V. M. Hill, J. M. Ames andD. A.
Ledward
Comparison of Some Aroma Impact Compounds in Roasted Coffee and
239
Coffee Surrogates
W.
Holscher
Influence of Blanching on Aroma Compounds in Leeks during Frozen
245
Storage
M.A. Petersen, L. Poll, M. Lewis andK. Holm
Aroma Compounds Formation in the Interaction of L-Ascorbic Acid with
250
α
-Amino
Acids
AM Rogacheva,
R
Verhe and
I.D.
Obretenov
The Role of Formaldehyde in the
Maillard
Browning of Glucose-
254
Glycine
Reaction
R
Vasiliauskaitë,
B.L. Wedzicha andP.R Venskutonis
Volatile Flavour-Active Degradation Products Arising from Analogues
258
of Deoxyalliin and Alliin
J. Velíšek, R.
КиЪес
andM.
Doležal
Contents xi
Section
5 -
Novel Methods of Flavour Analysis
Mono-Dimensional Chiral Gas Chromatography with Dynamic
265
Headspace Concentration: Application to the Aromas of Mushroom
S. Breheret, K. Feuillassier and T.
Talou
Tandem Mass Spectrometry in Flavour Research
271
L.B. Fay, I. Blank and
С. Сету
New Trends in Electronic Noses for Flavour Chemistry
277
T.
Talou,
JM.
Sanchez andB. Bourrounet
Production of Representative Champagne Extracts for Olfactory
283
Analysis
С
Priser,
P.X.
Etievant and
S.
Nicklaus
Comparison of Three Sample Preparation Techniques for the
289
Determination of Fresh Tomato Aroma
Volatiles
Α.
Krumbein
and
D.
Ulrich
Determination of Volatile Components in Cheese using Dynamic
293
Headspace Techniques
R. Neeter,
С
de
Jong, H.G.J. Teisman andG. Ellen
The Isolation of Flavour Compounds from Foods by Enhanced Solvent
297
Extraction Methods
K. Ropkins and A. J. Taylor
The Recovery of Sulfur Aroma Compounds of Biological Origin by
301
Pervaporation
A. Baudot,
M. Marin
and
H.E. Spinnler
Extraction of Aroma Compounds by Pervaporation
3 05
I. Souchon,
С
Fontanini and A. Voilley
Section
б
-
Sensory Methods in Flavour
Flavour Chemistry and Human Chemical Ecology
311
T.
E. Aeree
and
J.
M.
Bloss
Effect of Chill Filtration on Whisky Composition and Headspace
319
J.R. Piggott, M.A. Gonzalez
Viñas,
JM.
Conner,
SJ.
Withers and A. Paterson
Identification and Sensory Evaluation of the Character-Impact
325
Compounds of Goat Cheese Flavour
J.-L.
Le Quéré,
С.
Septier,
D.
Demaizières
and
С.
Salles
Quantitative
Analysis of New Potent Flavour Compounds in Burgundy
3 31
Pinot Noir
Wines
V. Aubry,
С
Giniès,
R.
Henry and P.
Etiévant
xij Flavour Science: Recent Developments
The Impact of Dealcoholization on the Flavour of Wine
-
Relating
335
Concentration of Aroma Compounds to Sensory Data using PLS
Analysis
U. Fischer, R.G.
Berger,
Å. Håkansson
and
A.C.
Noble
The Influence of Odourant Balance on the Perception of Cheddar Cheese
339
Flavour
CM. Delahunty, F.Crowe and
P.A.
Morrissey
Sensory and Chemical Changes of Salmon during Frozen Storage
344
H.H.F. Refsgaard,
P.M. Brockhoff
and
В
.
Jensen
Flavour Contribution of
Ethanol,
a Neglected Aroma Compound
348
M. Route andR.
Schrödter
Odour Analysis of Stored Orange Juice by GC-Odour Profiling
350
D. Tonder, L. Poll and M. A. Petersen
Peaty Characteristic of Scotch Malt Whisky
354
S.J. Withers, J.R. Piggott, J.M. Conner and A. Pater son
Section
7 -
Flavour Binding and Flavour Release
Time Course Profiling of Volatile Release from Foods during the Eating
361
Process
R.S.T. Linforth, K.E. Ingham andA.J. Taylor
Effect of the Food Matrix on Flavour Release and Perception
369
J.
Bakker,
W.
E.
Brown,
В.
M.
Hills, N. Boudaud, C.E. Wilson
and M.
Harrison
Flavour
Release
and Flavour Perception in Oil-in-Water Emulsions: Is
375
the Link So Close?
C. Brossard, F. Rousseau andJ.P. Dumont
Relationships between Odorous Intensity and Partition Coefficients of
б-
380
Decalactone, Diacetyl and Butyric Acid in Model Emulsions
C. Guyot, C
Bonnafont, I. Lesschaeve, S. Issanchou, A. Voilley and H.E.
Spinnler
Effect of Fat Content on Volatile Release from Foods
386
K.E. Ingham, A.J. Taylor, F.F.V. Chevance andL.J. Farmer
The Retention of Flavour in Ice Cream during Storage and its Release
392
during Eating
B.M. King and
N.
Mor eau
Model Development for Flavour Release from Homogeneous Phases
399
D. D. Roberts and T.
E. Aeree
Contents xiii
Measurement of the Influence of Food Ingredients on Flavour Release by
405
Headspace Gas Chromatography-Olfactometry
S.
Widder
and
N.
Fischer
Changes in Thiol and Disulfide Flavour Compounds Resulting from the
413
Interaction with Proteins
D.S.
Mottram, I.C. Nobrega, A.T. DodsoncmdJ.S. Elmore
Interactions between Wood and Distillate Components in Matured
419
Scotch Whisky
J.M. Conner, J.R. Piggott, A. Paterson andS. Withers
Interaction of Aroma Compounds with
ß-Lactoglobulin 425
E.
Jouenne and
J.
Crouzet
Unusual Flavour Instability in Functional Drinks
430
W. Grab, K.
Gassenmeier
and
H.
Schenk
Interactions of
ß-Lactoglobulin
with Flavour Compounds
433
M. Charles, B.
Bernal
and E. Guichard
Modelling the Uptake of Diacetyl in Extruded Starch
437
M.Y.M.
Hau,
S. HibberdandAJ.
Taylor
Influence of Physico-Chemical Properties of Aroma Compounds on their
442
Interactions with Other Constituents
M. Espinosa-Diaz, AM. Seuvre and A. Voilley
The Use of Time-Intensity Analysis for the Development of Fat-Free
446
Foods
EM.
Vroom,
J.
Mojet,
J.
Heidema,
W.
den Hoed and P.
GM.
Haring
Individuality of Flavour Perceptions
-
The Influence of Mastication
451
Patterns
W.E. Brown and
CE.
Wilson
Section
8 -
Workshops
Current and Future Problems in Flavour Research
459
HE. Nursten and G.A. Reineccius
Electronic Nose: The First Step; What Next?
462
J. Mlotkiewicz andJ.S. Elmore
The Chemical Nature of Naturalness
464
B.D.
Baigrie andJ. Knights
Author Index
467
Subject Index
471
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV011319861 |
| classification_tum | CHE 513f |
| ctrlnum | (OCoLC)246545221 (DE-599)BVBBV011319861 |
| discipline | Chemie |
| format | Book |
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| genre | (DE-588)1071861417 Konferenzschrift 1996 Reading gnd-content |
| genre_facet | Konferenzschrift 1996 Reading |
| id | DE-604.BV011319861 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:07:45Z |
| institution | BVB |
| isbn | 0854047026 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007605143 |
| oclc_num | 246545221 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM |
| owner_facet | DE-12 DE-M49 DE-BY-TUM |
| physical | XIII, 476 S. graph. Darst. |
| publishDate | 1996 |
| publishDateSearch | 1996 |
| publishDateSort | 1996 |
| publisher | Royal Soc. of Chemistry Information Services |
| record_format | marc |
| series | Royal Society of Chemistry: Special publication |
| series2 | Royal Society of Chemistry: Special publication |
| spelling | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] ed. by A. J. Taylor ... Cambridge Royal Soc. of Chemistry Information Services 1996 XIII, 476 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 197 Geschmack (DE-588)4157026-1 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1996 Reading gnd-content Geschmack (DE-588)4157026-1 s Biochemie (DE-588)4006777-4 s DE-604 Lebensmittel (DE-588)4034870-2 s Aroma (DE-588)4137070-3 s Taylor, Andrew J. Sonstige oth Royal Society of Chemistry: Special publication 197 (DE-604)BV001896212 197 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007605143&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] Royal Society of Chemistry: Special publication Geschmack (DE-588)4157026-1 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd Biochemie (DE-588)4006777-4 gnd |
| subject_GND | (DE-588)4157026-1 (DE-588)4137070-3 (DE-588)4034870-2 (DE-588)4006777-4 (DE-588)1071861417 |
| title | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] |
| title_auth | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] |
| title_exact_search | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] |
| title_full | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] ed. by A. J. Taylor ... |
| title_fullStr | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] ed. by A. J. Taylor ... |
| title_full_unstemmed | Flavour science recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] ed. by A. J. Taylor ... |
| title_short | Flavour science |
| title_sort | flavour science recent developments the proceedings of the eighth weurman flavour research symposium held in reading uk on 23 26 july 1996 |
| title_sub | recent developments ; [the proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK, on 23 - 26 july 1996] |
| topic | Geschmack (DE-588)4157026-1 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd Biochemie (DE-588)4006777-4 gnd |
| topic_facet | Geschmack Aroma Lebensmittel Biochemie Konferenzschrift 1996 Reading |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007605143&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
| work_keys_str_mv | AT taylorandrewj flavoursciencerecentdevelopmentstheproceedingsoftheeighthweurmanflavourresearchsymposiumheldinreadingukon2326july1996 |