Flavour perception: proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997
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| Format: | Conference Proceeding Book |
|---|---|
| Language: | Undetermined |
| Published: |
Potsdam
Univ.
1997
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | VI, 605, VII S. graph. Darst. |
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| 245 | 1 | 0 | |a Flavour perception |b proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 |c ed. by H.-P. Kruse ... Universität Potsdam, [Institut für Ernährungswissenschaft] |
| 246 | 1 | 3 | |a Aroma evaluation |
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Record in the Search Index
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| adam_text | Contents
Topic I
:
Flavour perception
Interrelation of nutritional and food flavour problems
1
M. Rothe, H.-P.
Kruse,
J.
Kroll,
R.
Schrödter
and H.-J.
F. Zunft
Interaction of the senses in flavour perception
15
E. P.
Köster
Psychophysical relationship: STEVEN s and/or FECHNER s law?
27
К
Hoppe
Role of taste in food preference
3 5
V. G. Kassil
Influence of experience on the perception of everyday odors
47
H.
Distel, Ina Schicker,
Sako
Ayabe-Kanamwa, Tatsu Kobayakawa,
Sachiko
Saito,
Margerita
Martinez-Gomez and Robyn Hudson
Time-intensity studies of the astringent flavour
61
Helena
Valentova,
Sona
Skrovanfova,
J.
Pokorny
and J. Velisek
Constructive trophology
-
the real way to integrate various areas
of modern flavour science and technology
69
D. A. Ugolev
Taste and smell
-
their role for personality and social interconnections
91
K.-H.
Plattig
Taste reception and signal transduction pathways
105
B.
Lindemann
Cortical representation of
olfaction
in man
115
Birgit Kettenmann,
M. P
fister,
W.
Grodd and G. Kobal
Flavour release from foods
131
A. J. Taylor and
К
S. T.
Linforth
Relationship between instrumental and sensory time-intensity measurements
of imitation chocolate
143
S. M. van Ruth, J. P. Roozen and
Aagje
Legger-Huysman
Synergistic and antagonistic interactions of aroma substances in a mixture
153
J.
Рокоту
π
Correlation between sweet taste and chemical structure in some series
of natural compounds
161
A. Dimoglo and Nathaly M. Shvets
Topic
Π
:
Aroma evaluation
Development and uses of odor thresholds
171
R. Teranishi
Flavour of white bread
179
W. Grosch
Determination of the volatile and aroma active compounds
of black chokeberry fruits (Aronia melanocarpa)
193
E. Leitner, A. W.
Strigi,
I. Mayer and W. Pfannhauser
Determination and origin of the aroma impact compounds
of yoghurt flavour
203
A.
Ott,
L.
В.
Fay and A. Chaintreau
Influence of processing and storage on the formation
of the metallic smelling (E,Z)-2,6-nonadienol in buttermilk
213
P.
Schieberle
and Claudia
Heiler
The importance of a GC retention index database for flavour analysis
demonstrated by identification of aroma active compounds
of re-cooked dried hen meat
221
P.
Farkas,
W. Pfanńhauser, Jana Sądecka,
J. Peťka, M. Kovac,
Barbara
Siegmund
and E. Leitner
Identification
of the key
odorants
of basil
(Ocimum basilicum L.)
-
Effect of different drying procedures on the overall flavour
233
H. Guth
αηάΑ,-Μ.
Mur
goei
Strange and undesirable flavours in wine:
identification, evaluation and determination
243
A. Rapp
and G. Versini
Use of the bound forms profile for improving the variety discrimination
capability of monoterpenes in wines for some floral and non-floral
groups of cultivars: the case of Rhine Riesling crosses
269
G. Versini,
A. Rapp,
Anita
Dalla Serra
and
G. Nicolini
in
Flavour analysis in plant breeding
-
solid phase micro extraction of
strawberry aroma compounds
283
D.
Ulrich, Edelgard Hoberg,
A.Rąpp and
G. Sandke
Flavour of some in Lithuania cultivated aromatic herbs:
instrumental and sensory analysis
295
P. R. Venskutonis
Aroma characteristics of dill seed varieties grown in Poland
307
E. Wasowicz,
Renata
Zawirska-Wojtasiak, H.
Jelen,
E.
Kaminski
and P. Blazczak
The bitter orange tree
-
a source of different essential oils
321
A. Mosandl andD. Juchelka
Blood orange juice
-
blond orange juice: a comparison
333
Regula Näfand
A. Velluz
Influence of the heating conditions on the formation
of key
odorants
in cysteine/ribose reaction flavours
345
T.
Hofmann
and P.
Schieberle
Strategies towards an efficient biotechnology of aromas
357
B. Abraham, J. Onken,
G. Reil andR. G. Berger
Future impact of
recombinant
DNA
technology in the flavor industry
375
A.
Häusler
and B. Schilling
Biosynthesis and metabolism of Cs-diols in apples
381
T. Beuerle and W. Schwab
Biosynthesis of enantiomeric aroma compounds
391
T. Haffiier, L.-A.
Garbe,
H.
Lange
andR.
Tressl
Alicyclic glycols and ethers as synthetic aroma substances and intermediates
397
Elmira Souleimanova, K.
Alimar
danov, M. AbbasovandA. Akkurdova
Interactions between hydrocolloids and aroma compounds
using sensory, rheological and headspace analysis
411
С
Yven, Elisabeth Guichard, A. Giboreau and Deborah Roberts
Flavour binding by
ß-lactoglobulin:
different approaches
425
K. Sostmann,
Beatrice Bernal, Isabelle Andriot
and Elisabeth Guichard
IV
Sorption
of essential oil components by corn starch sponge
obtained by freezing
43 5
Rimma V. Golovnya
and
Tamara Misharina
Influence of the conditions of aromatization on texture and flavour
of food products
445
Cécile Druaux, Isabelle Lesschaeve, Sylvie Issanchou
and
Andrée Voilley
Volatile sesquiterpenes as an indicator for toxigenic fungi contamination
457
H.
Jelen,
E.
Kaminski
and
E.
Wasowicz
Poster contributions
Relations between consumer preference, quantitative descriptive analysis
and analytical data of tomatoes
469
Helga Auerswald, Carla
Kornelson
and
Angelika
Krumbein
Glucosidic precursors of
ß-damascenone in
Riesling wine
473
Beate Bader
Schneider,
G.
Skouroumounis and P.
Winterhalter
Simple GC/MS method for the evaluation of surface aroma
contained in solid carriers
477
К
Bal, Alicja
Niesluchowska, Anna Nagielska and
Sylwia
Skopska
Interaction of flavours in vegetable/fruit mixed nectars
481
Nina Barylko-Pikielna,
Irena Matuszewska
and
Jadwiga
Radzanowska
Evaporative light scattering detector (ELSD):
versatile tool for the analysis of flavour precursors
487
T. Beuerle, B. Withopfand W. Schwab
Comparison of sensory profiles of different brands of Moravian wines
492
Markéta
Filipu,
Helena
Valentová
and
J. Pokorný
Stability of flavor compounds in yoghurt
495
K.
Gassenmeier
and W. Grab
Quality of microwave dried herbs
499
W. D.
Koller,
Th.
Kerner
and
В.
Raghavan
Aroma
volatiles
in broccoli dependent on sample preparation
504
Angelika Krumbein,
Merete
Hansen and
Anne Maria
Hansen
v
The microstracture of whey protein gels and its effect on the release
of added aroma compounds
508
MaudLangton and
A. Leufvén
Correlation between sensory, chemical and microbiological characteristics
of a milk dessert during prolonged storage
509
Anne Menert
Content of volatile substances in tea bags with fruit odour during storage
515
Tamara
A. Misharina and
Rimma V. Golovnya
Characterisation of volatile components in beet-based sugar solutions
525
P.
Pihlsgård,
M.
Larsson,
Α.
Leufoén
and
Η.
Lingnert
Ligand release from chocolate simulating matrices
526
S. M. van Ruth, Aagfe Legger-Huysman andJ. P. Roozen
New
β
-diketones
in vanilla extracts (Vanilla planifolia)
535
W.
Sehr
oil and
Я
Klein
Determination of the
sensorial
properties of a convenient hen-broth
542
Barbara
Siegmund,
I. Mayer, E.
Leitner, W.
Pfannhauser, P.
Farkas,
Jana Sądecka
and
M.
Kovač
Retention of lemon oil during spray-drying
546
Sylwia
Skapska,
Ewa Kostrzewa
and
К.
Bal
Searching for buttery flavour in low-fat spreads
-
a methodological approach
551
Anna
Szczecińska
and Nina Barylko-Pikielna
Quality evaluation of shrimp flavourings by GC and sensory methods
557
Margareta
В.
Terenina,
Tamara
A. Misharina and
Rimma V.
Golovnya
Instrumental and sensory investigation of the flavour of sour cherry juices
and nectars
564
Marianna
Tóth-Marcus,
F.
Boross and
Zsuzsanna
Vamos-Falusi
Patterns of
1-11
classes school children flavour description
-
psychological
and linguistic aspects
568
Katherine Y.
Ugoleva and
D.
A. Ugolev
Changes of the odour profile of limonene on storage
573
Helena
Valentova,
F.
Pudil, Jitka Prokopova, Jana Volfova andJ.
Pokorny
VI
Aroma
evaluation of lemon balm (Melissa officinalis L.)
at different vegetative periods
577
P. R. Venskutonis, P. Viskelis and E.
Dambrauskienë
Author Index
583
Subject Index
585
List of Participants
|
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| indexdate | 2024-07-09T18:14:57Z |
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| spelling | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 ed. by H.-P. Kruse ... Universität Potsdam, [Institut für Ernährungswissenschaft] Aroma evaluation Potsdam Univ. 1997 VI, 605, VII S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Geschmackswahrnehmung (DE-588)4157029-7 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1997 Eisenach gnd-content Geschmackswahrnehmung (DE-588)4157029-7 s DE-604 Aroma (DE-588)4137070-3 s Kruse, Hans-Peter Sonstige oth Wartburg Aroma Symposium 5 1997 Eisenach Sonstige (DE-588)1400954-7 oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007919505&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 Geschmackswahrnehmung (DE-588)4157029-7 gnd Aroma (DE-588)4137070-3 gnd |
| subject_GND | (DE-588)4157029-7 (DE-588)4137070-3 (DE-588)1071861417 |
| title | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 |
| title_alt | Aroma evaluation |
| title_auth | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 |
| title_exact_search | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 |
| title_full | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 ed. by H.-P. Kruse ... Universität Potsdam, [Institut für Ernährungswissenschaft] |
| title_fullStr | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 ed. by H.-P. Kruse ... Universität Potsdam, [Institut für Ernährungswissenschaft] |
| title_full_unstemmed | Flavour perception proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 ed. by H.-P. Kruse ... Universität Potsdam, [Institut für Ernährungswissenschaft] |
| title_short | Flavour perception |
| title_sort | flavour perception proceedings of the 5th wartburg aroma symposium eisenach march 17 20 1997 |
| title_sub | proceedings of the 5th Wartburg Aroma Symposium Eisenach, march 17 - 20, 1997 |
| topic | Geschmackswahrnehmung (DE-588)4157029-7 gnd Aroma (DE-588)4137070-3 gnd |
| topic_facet | Geschmackswahrnehmung Aroma Konferenzschrift 1997 Eisenach |
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