Food flavors and chemistry: advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece]
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
2001
|
| Schriftenreihe: | Special publication / Royal Society of Chemistry
274 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 654 S. Ill., graph. Darst. |
| ISBN: | 0854048758 |
Internformat
MARC
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| 245 | 1 | 0 | |a Food flavors and chemistry |b advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] |c ed. by A. M. Spanier ... |
| 264 | 1 | |a Cambridge |b Royal Soc. of Chemistry |c 2001 | |
| 300 | |a XII, 654 S. |b Ill., graph. Darst. | ||
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Datensatz im Suchindex
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|---|---|
| adam_text | Contents
Overview
The New U.S. Patent Law: What Impact on Chemical Inventions? 3
Adda C. Gogoris, S. Peter Ludwig and Jason M. Schwent
Olestra versus Natural Lipids: A Critical Review 17
F.M. Fouad, O.A. Mamer, F. Sauriol, F. Shahidi and G. Ruhenstroth-Bauer
Firmenich Award Address
Human Gustation and Flavor 33
P.A.S. Breslin
Dairy
Advances in Dairy Flavor Chemistry 67
Robert J. McGorrin
Perceivable Odorants in Fresh and Heated Sweet Cream Butters 85
J.T. Budin, C. Milo and G.A. Reineccius
The Effect of Manipulating Ripening Temperatures on Cheddar Cheese Flavor 97
J.A. Hannon, T.P. Beresford, M. Wilkinson, CM. Delahunty and
P.A. Morrissey
Relationships between the Odor and Flavor Attributes and the Volatile
Composition and Gross Composition of Cheese 108
J.B. Lawlor, CM. Delahunty, M. Wilkinson and G. Sheehan
Determination of the Cause of Off-Flavors in Milk by Dynamic Headspace
GC/MS and Multivariate Data Analysis 118
R. T. Marsili and N. Miller
Determination of Taste-Active Compounds in a Bitter Camembert Cheese
and Evolution of Their Impact on Taste during Ripening 130
E. Engel, C Septier, V. Fey en, S. Nicklaus, C Salles andJ.L. Le Quere
Characterization of Volatile Flavors in Enzyme-Modified and Natural
Cheddar Cheese 141
B.H. Lee, S. Hailelassie, V. Yaylayan and B. Stewart
vn
viii Food Flavors and Chemistry: Advances of the New Millennium
Development of Characteristic Flavor in Idiazabal Cheese Adding
Commercial Lipases 151
/. Hernandez, M. Virto, F. Chdvarri, G. Ceballos, A. Santisteban,
F.J. Perez Elortondo, M. Albisu, L.J.R. Barron andM. deRenobales
Effect of Milk Composition and Heating on Flavor and Aroma of Yogurt 160
P. Panagiotidis and C. Tzia
Composition
Flavor Characteristics of Tempe 171
A. Apriyantono, Nurkori, S. Nurjanah and B. Satiawihardja
Compositions and Contents of Catechins in Various Kinds of Fresh Tea
Leaves-Comparisons between Assam Variety and China Variety 183
Ryoyasu Saijo, Miyuki Kato and Yoshiyuki Takeda
Quantitative Change of Glycosides as Aroma Precursors during the Oolong
Tea Manufacturing Process 197
D. Wang, E. Kurosawa, K. Kubota, A. Kobayashi andI.-M. Juan
The Application of HPLC Analysis of Anthocyanins to Differentiate Red
Grapes and Wines 203
E. Revilla, G. Martin-Ortega andJ.M. Ryan
Enantiomeric Distribution of oc-Pinene, P-Pinene, Sabinene and Limonene
in Various Citrus Essential Oils 216
S.B. Mitiku, H. Ukeda and M. Sawamura
GC/O Studies on the Volatile Components of Shadberry (Antelanchier
Arborea Nutt.) Fruit 232
T.H. Parliment
Headspace Composition of Virgin Olive Oil Evaluated by Solid Phase
Microextraction: Relationships with the Oil Sensory Characteristics 236
M. Servili, R. Selvaggini, A. Taticchi and G.F. Montedoro
Headspace Analysis of Volatile Flavor Compounds of Olive Oils from
Lianolia Variety 248
NT. Skizas, M. Tasioula-MargariandM.M. Komaitis
The Olive Biophenols: Hedonic-Sensory Descriptors of EVOO and WOTOs
in The Mediterranean Aliment Culture 253
Nicola A. Uccella
Contents ix
Headspace Aroma of Wild Onion Trees 266
Xiaogen Yang, Dave Josephson, JeffPeppet, Robert Eilerman, Willi Grab
and Klaus Gassenmeier
Flavor Profiling of 12 Edible European Truffles 274
T. Talou, M. Doumenc-Faure and A. Gaset
SDE-GC-MS Profiling of Short- and Long-Term Ripened Fermented Sausages 281
P. Dirinck and F. Van Opstaele
Formation of Flavors
Chemistry of Fried Food Flavors 291
Kathleen Warner and William E. Neff
Formation of Geraniol-Related Compounds in Ginger 305
Y. Sekiwa, N. Mikami, K. Kubota and A. Kobayashi
Role of L-Serine and L-Threonine in the Generation of Sugar-Specific
Reactive Intermediates during the Maillard Reaction 313
V.A. Yaylay an and A. Wnorowski
Production of Short Chain Fatty Acid Esters by Pseudomonas Fragi
CRDA 037 Grown on a Synthetic Medium 318
E. Fonchy, P. Chalier, A. Houde, A. Morin andJ. Crouzet
Production of Representative Cooked Mussel Extracts and Evaluation by
GC/O of the Aroma Characteristics of Mussels during Their Storage 328
S. Le Guen, C. Prost and M. Demaimay
Determination of Seasonal and Thermal Processing Changes in Grapefruit
Juice Aroma Active Components Using GC-Olfactometry 336
R. Rouseff, P. Jella andJ. Lin
Quality and Sensory Acceptance of a Potassium Chloride Added Fish Sauce 346
N.G. Sanceda, E. Suzuki and T. Kurata
Analysis
Optimization for the Analysis of Pyrazines in Aqueous Solution by Direct 361
Immersion-Solid Phase Microextraction
Yuxuan Cai and Chi-TangHo
x Food Flavors and Chemistry: Advances of the New Millennium
Development of a Trapping System for Isolation of Volatile Flavor
Compounds from Different Food Matrices 373
R. Przybylski
Optimization of Vacuum Distillation Methods for the Extraction of Volatile
Compounds of Oysters Crassostrea Gigas 380
A.-L. Pennarun, C. ProstandM. Demaimay
Preparative Separations of a-Ionone and a-Damascone Enantiomers
with Simulated Moving Bed Chromatography 386
G. Zenoni, F. Quattrini, M. Mazzotti, C. Fuganti and M. Morbidelli
Gas Chromatography/Olfactometry Panel Training: A Time-Intensity
Approach for Odor Evaluation 394
S. Hulin-Bertaud, P.J. O Riordan and CM. Delahunty
Identification of Alcoholic Beverages by Coupling Gas Chromatography and
Electronic Nose 404
J.A. Ragazzo, P. Chalier, J. Crouzet and C. Ghommidh
Application of Electronic Nose for Coffee and Ready to Drink Beverage 412
R.K. Saleeb, L.M. Press, K. Cale andR. Skrobanski
Use of Nuclear Techniques for the Measurement of Trace Elements in Food -
Part II 420
E. Tratras Contis
The Suitability of Fourier Transform Infrared Methodology for the Prediction
Of Dimethylamine Content in Frozen Minced Hake 424
J. Pink, M. NaczkandD. Pink
Application of Fast Atom Bombardment (FAB) and Atmospheric Pressure
Chemical Ionization (APCI) Mass Spectrometry for the Identification of
Lipids and Their Oxidation Products 433
O.A. Mamer, D. Boismenu, F.M. Fouad, F. Shahidi and
G. Ruhenstroth-Bauer
A Two-Method Comparative Analytical Approach for the Spectrophotometric
Determination of Total Iron Content in Various Greek Red and White Wines 449
K.A. Riganakos, A.C. Pappas, I.N. Sawaidis, F.G. Mane and
P.G. Veltsistas
Confirmation of Synthetic (Fossil Fuel) Origin of Individual Components in a
Complex Flavor by GC/C/IRMS 813C and Accelerator Mass Spectrometry 14C
Measurement 462
R.A. Culp, J.M. Legato andD.R. Smith
Contents xi
Quality and Health
Considerations in the Development of Food Processing and Products for
Long-Term Space Missions in a Near Self-Sufficient Environment 477
CM. Gregson and T.-C. Lee
Quality Characteristics and Storage Stability of Virgin Olive Oil 492
O.I. Okogeri and M. Tasioula-Margari
Organoleptic, Microbiological and Physicochemical Changes of Dry-Salted
Olives of Thassos Variety Stored under Different Conditions 497
E.Z. Panagou, C.C. Tassou and C.Z. Katsaboxakis
Comparative Organoleptic Evaluation of Different Types of Black Table
Olives 505
C.C. Tassou, E.Z. Panagou and C.Z. Katsaboxakis
Stability of Microencapsulated Caraway (Carum Carvi L.) Essential Oil 511
E. Bylaite andP.R. Venskutonis
Recent Findings on the Quality of High Fructose Corn Syrup 523
Margaret Havekotte and Mary McEvoy
Diets of Whole Versus Partitioned Food: Caloric Dilution and Disease Risk.
A Review 532
T.R. Watkins and M.L. Bierenbaum
Flavor, Health and Nutritional Quality of Pre-Germinated Brown Rice 546
H. Kayahara, K. Tsukahara and T. Tatai
Hepatic Acute-Phase Response of Healthy and Partially Hepatectomized Rats
to Mycotoxins 552
F.M. Fouad, O.A. Mamer, W.D. Marshall, F. Sauriol, F. Shahidi and
G. Ruhenstroth-Bauer
Antioxidants
Aroma and Antioxidant Properties of Roman Chamomile
(Anthemis Nobilis L.) 567
V. Povilaityte, P.R. Venskutonis and G. Jukneviciene
Changes in Antioxidant Concentration of Virgin Olive Oil During Thermal
Oxidation 578
M.E. Nissiotis andM. Tasioula-Margari
xii Food Flavors and Chemistry: Advances of the New Millennium
Canola/Rapeseed Hull Phenolics as Potential Free Radical Scavengers 583
M. Naczk, R. Amarowicz andF. Shahidi
Radical-Scavenging Activities of Citrus Essential Oils and Their Components:
Detection Using 1,1 -Diphenyl-2-Picrylhydrazyl 592
Hyang S. Choi and Masayoshi Sawamura
Occurrence and Antioxidative Activity of l -Acetoxychavicol Acetate and its
Related Compounds in the Rhizomes of Alpinia Galanga during Cooking 601
K. Kubota, Y. Veda, M. Yasuda and A. Masuda
Packaging
Mass Transport Properties of Foods 611
G.D. Saravacos
Development of an Analytical Method to Establish Criteria for PET
Recycling for Direct Food Contact Applications 622
V.I. Triantafyllou, K. Akrida-Demertzi andP.G. Demertzis
Influence of Polymer Packaging on the Aroma of Strawberry Syrup 632
V.J. Ducruet, E.A. Guichard, N. Fournier, P.A. Saillard and
A.E. Feigenbaum
Active Polymer Packagings to Increase the Time of Food Safety: Theoretical 642
M. ElKouali, EM. Ouriemchi and J.M. Vergnaud
Subject Index 649
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| spelling | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] ed. by A. M. Spanier ... Cambridge Royal Soc. of Chemistry 2001 XII, 654 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Special publication / Royal Society of Chemistry 274 Aromastoff (DE-588)4130237-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2000 Paros gnd-content Lebensmittel (DE-588)4034870-2 s Aromastoff (DE-588)4130237-0 s DE-604 Spanier, Arthur M. Sonstige oth Royal Society of Chemistry Special publication 274 (DE-604)BV001896212 274 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009607382&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] Aromastoff (DE-588)4130237-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] |
| title_auth | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] |
| title_exact_search | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] |
| title_full | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] ed. by A. M. Spanier ... |
| title_fullStr | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] ed. by A. M. Spanier ... |
| title_full_unstemmed | Food flavors and chemistry advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] ed. by A. M. Spanier ... |
| title_short | Food flavors and chemistry |
| title_sort | food flavors and chemistry advances of the new millennium the proceedings of the 10th international flavor conference held 4 7 july 2000 in paros greece |
| title_sub | advances of the new millennium ; [the proceedings of the 10th International Flavor Conference, held 4 -7 July 2000 in Paros, Greece] |
| topic | Aromastoff (DE-588)4130237-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aromastoff Lebensmittel Konferenzschrift 2000 Paros |
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