Flavor release: [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999]
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Soc.
2000
|
| Schriftenreihe: | American Chemical Society: ACS symposium series
763 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 484 S. Ill., graph. Darst. |
| ISBN: | 0841236925 |
Internformat
MARC
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| 245 | 1 | 0 | |a Flavor release |b [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] |c Deborah D. Roberts, ed. ... |
| 264 | 1 | |a Washington, DC |b American Chemical Soc. |c 2000 | |
| 300 | |a XII, 484 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a American Chemical Society: ACS symposium series |v 763 | |
| 650 | 4 | |a Flavor |x Congresses | |
| 650 | 4 | |a Food |x Sensory evaluation |x Congresses | |
| 650 | 0 | 7 | |a Aroma |0 (DE-588)4137070-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Freisetzung |0 (DE-588)4155333-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1999 |z New Orleans La. |2 gnd-content | |
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| 689 | 0 | 2 | |a Freisetzung |0 (DE-588)4155333-0 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Roberts, Deborah D. |e Sonstige |4 oth | |
| 830 | 0 | |a American Chemical Society: ACS symposium series |v 763 |w (DE-604)BV000003091 |9 763 | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-009163198 | ||
Datensatz im Suchindex
| _version_ | 1804128215987388416 |
|---|---|
| adam_text | Contents
Preface
............................................................................................................................xi
1.
Flavor Release: A Rationale for Its Study
...............................................................1
Deborah D. Roberts and Andrew J. Taylor
In Vivo and Dynamic Flavor Release Methodology
2.
Techniques for Measuring Volatile Release In Vivo
during Consumption of Food
...................................................................................8
Andrew J. Taylor and Rob S. T. Linforth
3.
Real-Time Flavor from Foods during Eating
.......................................................22
B. A. Harvey, M. S. Brauss, Rob S. T. Linforth, and Andrew J. Taylor
4.
Flavorspace: Technology for the Measurement of Fast Dynamic
Changes of Flavor Release during Eating
.............................................................33
Willi Grab
and Hans Gfeller
5.
Wound Response in Plants: An Orchestrated Flavor Symphony
.......................44
P. Dunphy, F. Boukobza, S. Chengappa, A. Lanot, and J. Wilkins
6.
Time-Resolved Headspace Analysis by Proton-Transfer-Reaction
Mass-Spectrometry
.................................................................................................58
C. Yeretzian, A. Jordan, H. Brevard, and W. Lindinger
7.
Released Oral Malodors Measured by Solid Phase
Microextraction-Gas Chromatography Mass Spectrometry
..............................73
Richard K. Payne, John
N.
Labows, Jr., and Xiaoyan Liu
8.
Changes in the Concentration of Key Fruit
Odorants
Induced
by Mastication
........................................................................................................87
A. Buettner and P.
Schieberle
9.
Release of
Non-
Volatile Flavor Compounds In Vivo
............................................99
J. M. Davidson, Rob S. T. Linforth, T. A. Hollowood, and Andrew J. Taylor
10.
On-Line Monitoring of Coffee Roasting by Proton-Transfer-Reaction
Mass-Spectrometry
..............................................................................................112
C. Yeretzian, A. Jordan, H. Brevard, and W. Lindinger
vu
Modeling of Flavor Release
11.
Physicochemical Models of Flavor Release from Foods
................................... 126
Kris B.
de Roos
12.
Flavor Release from Emulsions and Complex Media
....................................... 142
A. Voilley, M.
A. Espinosa
Diaz,
С
Druaux, and P.
Landy
13.
Flavor Release as a Unit Operation: A Mass Transfer Approach
Based on a Dynamic Headspace Dilution Method
............................................ 153
Michèle Marin,
I. Baek, and Andrew J. Taylor
14.
Modeling Aroma Release from Foods Using Physicochemical
Parameters
........................................................................................................... 166
Rob S. T. Linforth, E.
N.
Friel, and Andrew J. Taylor
15. Mathematical Models of Release and Transport of Flavors
from Foods in the Mouth to the Olfactory Epithelium
..................................... 179
Marcus Harrison
16.
A Gas-Liquid
Interfacial
Mass-Transfer Cell for Studying
Flavor Release
.......................................................................................................192
Alan Parker and
Michèle Marin
17.
Modeling Flavor Release from Oil-Containing Gel Particles
........................... 201
Guoping
Lian
18.
A Novel Approach to the Selective Control of Lipophilic Flavor Release
in Low Fat Foods
................................................................................................. 212
Mark E. Malone,
Ingrid
A. M. Appelqvist, Terry
С
Goff,
Jenny
E. Homan,
and John P. G. Wilkins
Interactions of Flavor Compolnds with Food Components
19.
Interactions of Flavor Compounds with Starch in Food Processing
............... 230
F. E.
Escher,
J. Nuessli, and B. Conde-Petit
20.
Competition between Aroma Compounds for the Binding
on
ß-Cyclodextrins:
Study of the Nature of Interactions
.................................. 246
Isabelle
Goubet, Jean-Luc
Le Quéré, E. Sémon, A.-M. Seuvre,
and A. Voilley
viii
21.
Influence
of Maltodextrins with Different Dextrose Equivalent
on the Interaction between Hexyl Acetate and Legumin
in an Aqueous Medium
....................................................................................... 260
Maria G.
Semenova,
Anna S. Antipova,
Larisa
E.
Belyakova,
Yurii
N. Polikarpov, Tamara
A. Misharina, Margarita B. Terenina,
and
Rimma V. Golovnya
22.
Interaction between Sulfur-Containing Flavor Compounds
and Proteins in Foods
.......................................................................................... 274
Donald S. Mottram and Ian
C. C. Nobrega
23.
Infrared Spectroscopic Study of
ß-Lactoglobulin
Interactions
with Flavor Compounds
...................................................................................... 282
Markus
Liibke, Elisabeth Guichard, and
Jean-Luc Le Quéré
24.
Factors Determining Binding of Aroma Esters with Legumin
in an Aqueous Medium
....................................................................................... 293
Maria G.
Semenova,
Anna S. Antipova,
Tamara
A. Misharina,
Margarita B. Terenina, and
Rimma V.
Golovnya
25.
Release of Volatile Oxidation Products from Sunflower Oil and Its
Oil-in-Water Emulsion in a Model Mouth System
............................................ 309
Saskia
M.
van Ruth and Jacques P. Roozen
26.
Relative Influence of Milk Components on Flavor
Compound Volatility
........................................................................................... 321
Deborah D. Roberts and Philippe
Pollién
27.
Effect of Beverage Base Conditions on Flavor Release
..................................... 333
K. D. Deibler and T.
E. Aeree
28.
Influence of Formulation and Structure of an Oil-in-Water Emulsion
on Flavor Release
................................................................................................. 342
Marielle
Charles,
Sandrine
Lambert, Philippe
Brondeur,
Jean-Luc Courthaudon, and Elisabeth Guichard
29.
The Role of Texture and Fat on Flavor Release from Whey
Protein Isolate Gels
.............................................................................................. 355
Elizabeth A. Gwartney, E. Allen Foegeding, and Duane K. Larick
Relating Analytical Results to Human Perception
30.
The Relationship between Carvone Release and the Perception
of Mmtyness in Gelatine Gels
............................................................................. 370
T. A. Hollowood, Rob S. T. Linforth, and Andrew J. Taylor
ix
31.
Flavor Release from Composite Dairy Gels: A Comparison
between Model Predictions and Time-Intensity Experimental Studies
.......... 381
I. P. T. Moore, T. M. Dodds, R. P.
Turnbull,
and R. A. Crawford
32.
Sweetness and Salivary Sweetener Concentration:
A Time-Intensity Study
...................................................................................... 395
G. G. Birch, R. Karim, and T. Raymond
33.
Volatile Compound Release during Consumption: A Proposed Aroma
Stimulus Index
.................................................................................................... 405
Conor M. Delahunty and Brendan Guilfoyle
34.
Effect of Base and Processing on Flavor Release from Snacks
........................ 413
Bonnie M. King and C. A. A. Duineveld
35.
Release of
Odorants
from Roasted Coffee
......................................................... 430
W. Grosch and F. Mayer
Indexes
Author Index
................................................................................................................440
Subject Index
................................................................................................................441
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| genre | (DE-588)1071861417 Konferenzschrift 1999 New Orleans La. gnd-content |
| genre_facet | Konferenzschrift 1999 New Orleans La. |
| id | DE-604.BV013426900 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:45:43Z |
| institution | BVB |
| isbn | 0841236925 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009163198 |
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| physical | XII, 484 S. Ill., graph. Darst. |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | American Chemical Soc. |
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| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spelling | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] Deborah D. Roberts, ed. ... Washington, DC American Chemical Soc. 2000 XII, 484 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier American Chemical Society: ACS symposium series 763 Flavor Congresses Food Sensory evaluation Congresses Aroma (DE-588)4137070-3 gnd rswk-swf Freisetzung (DE-588)4155333-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1999 New Orleans La. gnd-content Lebensmittel (DE-588)4034870-2 s Aroma (DE-588)4137070-3 s Freisetzung (DE-588)4155333-0 s DE-604 Roberts, Deborah D. Sonstige oth American Chemical Society: ACS symposium series 763 (DE-604)BV000003091 763 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009163198&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] American Chemical Society: ACS symposium series Flavor Congresses Food Sensory evaluation Congresses Aroma (DE-588)4137070-3 gnd Freisetzung (DE-588)4155333-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4137070-3 (DE-588)4155333-0 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] |
| title_auth | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] |
| title_exact_search | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] |
| title_full | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] Deborah D. Roberts, ed. ... |
| title_fullStr | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] Deborah D. Roberts, ed. ... |
| title_full_unstemmed | Flavor release [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] Deborah D. Roberts, ed. ... |
| title_short | Flavor release |
| title_sort | flavor release developed from a symposium held at the acs 218th national meeting in new orleans louisiana from august 24 26 1999 |
| title_sub | [developed from a symposium held at the ACS 218th national meeting in New Orleans, Louisiana from August 24 - 26, 1999] |
| topic | Flavor Congresses Food Sensory evaluation Congresses Aroma (DE-588)4137070-3 gnd Freisetzung (DE-588)4155333-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Flavor Congresses Food Sensory evaluation Congresses Aroma Freisetzung Lebensmittel Konferenzschrift 1999 New Orleans La. |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009163198&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
| work_keys_str_mv | AT robertsdeborahd flavorreleasedevelopedfromasymposiumheldattheacs218thnationalmeetinginneworleanslouisianafromaugust24261999 |