Handbook of flavor characterization: sensory analysis, chemistry, and physiology of flavor compounds
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York; Basel
Marcel Dekker
2004
|
| Schriftenreihe: | Food science and technology
131 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 493 S. Ill., graph. Darst. |
| ISBN: | 0824747038 |
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| 245 | 1 | 0 | |a Handbook of flavor characterization |b sensory analysis, chemistry, and physiology of flavor compounds |c edited by Kathryn Deibler, Jeannine Delwiche |
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Datensatz im Suchindex
| _version_ | 1804130302764777472 |
|---|---|
| adam_text | Titel: Handbook of flavor characterization
Autor: Deibler, Kathryn D.
Jahr: 2004
Contents
Preface
Part I. Sensory and Physiological Characteristics of Flavor
1. Methods, Approaches, and Caveats for Functionally
Evaluating Olfaction and Chemesthesis 1
Charles J. Wysocki and Paul Wise
2. Sensory Analysis and Analytical Flavor Chemistry: Missing
Links 41
Susan E. Ebeler
3. When Are Oral Cavity Odorants Available for Retronasal
Olfaction? 51
Bruce P. Halpern
4. Sensory Analysis and Olfactory Perception: Some Sources of
Variation 65
T. Thomas-Danguin, C. Rouby, G. Shard, M. Vigourou.x.
S. Barkat, V. Brun, V. Farget, F. Rousseau, J. P. Dumont,
A. Johansson, A. Bengtzon, G. Hall. W. Ormel. N. Essed.
C. De Graaf, S. Bouzigues, S. Gourillon, L. Cunault.
S. Issanchou, S. Hover, U. Sbnchen. F. Zunft. T. Hummel,
R. Nielsen, S. Koskinen, and H. Tuorila
5. Similarity and Diversity in Flavor Perception 83
Terry E. Acree, Kathryn D. Deibler, and Katherine M. Kinel
vii
viii Contents
6. Implications of Recent Research on Olfaction for the Neural
Basis of Flavor in Humans: Challenges and Opportunities 93
Gordon M. Shepherd
Part II. Relating Physical Measures to Flavor Perception
7. Effect of Texture Perception on the Sensory Assessment of
Flavor Intensity 105
K. G. C. Weel, A. E. M. Boelrijk, A. C. Alting, G. Smit,
J. J. Burger, H. Gruppen, and A. G. J. Voragen
8. Difficulty in Measuring What Matters: Context Effects 119
Bonnie M. King, Paid Arents, and C. A. A. Duineveld
9. Measuring the Sensory Impact of Flavor Mixtures Using
Controlled Delivery 135
David J. Cook, Jim M. Davidson, Rob S. T. Linforth, and
Andrew J. Taylor
10. Nosespace Analysis with Proton-Transfer-Reaction Mass
Spectrometry: Intra- and Interpersonal Variability 151
D. D. Roberts, P. Pollien, C. Yeretzian, and C. Lindinger
11. Correlation Between Sensory Time-Intensity and Solid-Phase
Microextraction Analysis of Fruity Flavor in Model Food
Emulsions 163
M. Fabre, E. Guichard, V. Aubry, and A. Hugi
12. The Influence of Random Coil Overlap on Perception of
Solutions Thickened Using Guar Gum 177
Conor M. Delahunty, Siobhan O Meara, Fiachra Barry,
Edwin R. Morris, Persephoni Giannouli, and Katja Buhr
Part III. Gas Chromotography-Olfactometery
13. Differences in the Aroma of Selected Fresh Tomato Cultivars 189
Florian Mayer, Gary Takeoka, Ron Buttery, Linda Whitehand,
Yair Beztnan, Michael Nairn, and Haim Rabinowitch
Contents jx
14. New Flavor Compounds from Orange Essence Oil 207
Sahine Widder, Marcus Eggers, Jan Looft. Tobias Vossing, and
WillieIm Pickenhagen
15. Heat-Induced Changes in Aroma Components of Holy Basil
(Ocimum sanctum L.) 217
Sompoche Pojjanapimol, Siree Chaiseri, and Keith R.
Cadwallader
16. Characterization of Flavor Compounds During Grinding of
Roasted Coffee Beans 231
Masayuki Akiyama, Kazuya Murakami, Noboru Ohtani,
Keiji Iwatsuki, Kazuyoshi Sotoyama, Akira Wada,
Katsuya Tokuno, Hisakatsu Iwabuchi and Kiyofumi Tanaka
17. Interactions of Selected Flavor Compounds with Selected
Dairy Products 259
Klaus Gassenmeier
18. Challenges in Analyzing Difficult Flavors 267
Willi Grab
19. Nose to Text: Voice Recognition Software for Gas
Chromatography Olfactometry 277
Philippe Mottay
Part IV. Comparisons of Techniques, Methods, and Models
20. Headspace Sampling: A Critical Part in Evaluating True Gas
Phase Concentrations 285
Gerhard N. Zehentbauer, Cindy L. Eddy, Pete A. Rodriguez,
Christa S. Pelfrey, and Jianjun Li
21. Meat Aroma Analysis: Problems and Solutions 295
/. Stephen Elmore, Donald S. Mottram, and
Andrew T. Dodson
22. Analysis of Flavor Compounds from Microwave Popcorn
Using Supercritical Fluid CO2 Followed by Dynamic/Static
Headspace Techniques 311
Ramachandran Rengarajan and Larry M. Seitz
x Contents
23. Representative Sampling of Volatile Flavor Compounds: The
Model Mouth Combined with Gas Chromatography and
Direct Mass Spectrometry 335
Saskia M. van Ruth, Michael D. Geary, Katja Buhr, and
Conor M. Delahunty
24. Effects of Oral Physiological Characteristics on the Release of
Aroma Compounds from Oil-in-Water Emulsions Using Two
Mouth Simulator Systems 345
Michael D. Geary, Saskia M. van Ruth, Conor M. Delahunty,
Edward H. Lavin, and Terry E. Acree
25. Identification of Nonvolatile Flavor Compounds by
Hydrophilic Interaction Liquid Chromatography-Electrospray
Mass Spectrometry 363
Hedwig Schlichtherle-Cerny, Michael Affolter, and
Christoph Cerny
Part V. Real-Time Analysis of Flavor Components
26. On-Line Monitoring of the Maillard Reaction 379
Lalitha R. Sivasundaram, Imad A. Farhat, and
Andrew J. Taylor
27. Optimizing Release of Flavor in Purge and Trap Analysis Using
Humidified Purge Gas and Inverse Gas Chromatography 389
James Castellano and Nicholas H. Snow
28. Novel Mass Spectrometric Techniques for Monitoring Aroma
Volatiles 401
Rob S. T. Linforth and Andrew J. Taylor
29. Identification of Volatile Compounds Using Combined Gas
Chromatography Electron Impact Atmospheric Pressure
Ionization Mass Spectrometry 411
Andrew J. Taylor, Lalitha R. Sivasundaram,
Rob S. T. Linforth, and S. Surawang
Contents xi
Part VI. Compounds Associated with Flavors
30. Variables Affecling Solid-Phase Microextraction Headspace
Analysis of Orange Juice Volatiles 423
Robert J. Braddock, Renee M. Goodrich, and Charles R. Bryan
31. Analysis of Microbial Volatile Metabolites Responsible for
Musty-Earthy Odors by Headspace Solid-Phase
Microextraction Gas Chromatography/Mass Spectrometry 437
Henryk H. Jelen, Maigorzata Majcher, and Envin Wqsowic:
32. Analysis of Off-Aromas in Wines Caused by Aging 455
Katherine M. Kittel, Edwin H. Lavin. Kathryn D. Deibler,
Terry E. Acree, and Audrey Mai Hard
33. Analysis of Important Flavor Precursors in Meat 463
Donald S. Mottram, Georgios Koutsidis, Maria-Jose
Oruna-Concha, Maria Ntova, and J. Stephen Elmore
34. On the Role of 3-Methyl-2-Butene-l-Thiol in Beer Flavor 473
David Komarek, Klaus Hartmann, and Peter Schieberle
35. Extraction of Encapsulated Flavors by Accelerated Solvent
Extraction 483
Gary W. Christensen
Index 491
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| spelling | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds edited by Kathryn Deibler, Jeannine Delwiche New York; Basel Marcel Dekker 2004 XI, 493 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology 131 Physiologie (DE-588)4045981-0 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Aromastoff (DE-588)4130237-0 s Sensorische Prüfung (DE-588)4054562-3 s DE-604 Physikalisch-chemische Eigenschaft (DE-588)4369521-8 s Physiologie (DE-588)4045981-0 s Deibler, Kathryn Diane Sonstige oth Delwiche, Jeannine Sonstige oth Food science and technology 131 (DE-604)BV000012997 131 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010547323&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds Food science and technology Physiologie (DE-588)4045981-0 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Aromastoff (DE-588)4130237-0 gnd Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd |
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| title | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds |
| title_auth | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds |
| title_exact_search | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds |
| title_full | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds edited by Kathryn Deibler, Jeannine Delwiche |
| title_fullStr | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds edited by Kathryn Deibler, Jeannine Delwiche |
| title_full_unstemmed | Handbook of flavor characterization sensory analysis, chemistry, and physiology of flavor compounds edited by Kathryn Deibler, Jeannine Delwiche |
| title_short | Handbook of flavor characterization |
| title_sort | handbook of flavor characterization sensory analysis chemistry and physiology of flavor compounds |
| title_sub | sensory analysis, chemistry, and physiology of flavor compounds |
| topic | Physiologie (DE-588)4045981-0 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Aromastoff (DE-588)4130237-0 gnd Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd |
| topic_facet | Physiologie Sensorische Prüfung Aromastoff Physikalisch-chemische Eigenschaft Aufsatzsammlung |
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