Title:
Flavor chemistry : trends and developments
Series:
ACS symposium series; 388
Publication Information:
Washington, DC : ACS, 1989.
ISBN:
9780841215702
Added Corporate Author:
Added Conference Author:
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000000461800 | TP372.5 F54 1989 | Open Access Book | Proceedings, Conference, Workshop etc. | Searching... |
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Summary
Summary
Details the contributions of different aroma compounds to the overall flavor characteristics of different foods. Describes experimental methodology, correlation of sensory properties with chemical structure, and mechanisms of formation of characteristic flavors. Eighteen chapters explore the mechanisms by which enzymes and heat cause the formation of flavor compounds; instrumentation, sensory and structure-flavor activity; recommendations for the harvesting and storage of fruits, vegetables, meats, etc.; and the needs of R&D and academic research.
Table of Contents
| New Trends and Developments in Flavor Chemistry |
| An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma |
| Compounds in Plants and Microorganisms Aroma Development in Ripening Fruits |
| Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape |
| Flavor Components Identification, Formation, and Flavor Impact Effect of Sotolon |
| A Unique and Strongly Sweet Aroma Compound Role of Oxidative |
| Processes in the Formation and Stability of Fish Flavors Factors |
| Affecting the Kinetics of the Formation of Alkylpyrazines |
| I. Effect of Type of Amino |
| Acid and Type of Sugar Formation and Aroma |
| Characteristics of Heterocyclic Compounds in Foods Natural Flavors by Biotechnological Processing |
| Neurophysiology and Stimulus Chemistry of Mammalian Taste Systems |
| Temporal Aspects of Flavoring Enantioselectivity in Odor Perception |
| Role of Free Amino Acids and Peptides in Food Taste |
| New Dimensions in Flavor Research: Herbs and Spices Flavor of Cooked |
| Meats New Trends in Black Truffle Aroma |
| Analysis Fresh Tomato Volatiles: Composition and Sensory |
| Studies Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.) |
| New Trends and Developments in Flavor Chemistry |
| An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma |
| Compounds in Plants and Microorganisms Aroma |
| Development in Ripening Fruits Non-Volatile |
| Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor |
| Components Identification, Formation, and Flavor Impact |
| Effect of Sotolon: A Unique and Strongly Sweet Aroma |
| Compound Role of Oxidative |
| Processes in the Formation and Stability of Fish Flavors Factors |
| Affecting the Kinetics of the Formation of Alkylpyrazines |
| I. Effect of Type of Amino Acid and Type of Sugar |
| Formation and Aroma Characteristics of Heterocyclic |
| Compounds in Foods Natural Flavors by Biotechnological |
| Processing Neurophysiology and Stimulus Chemistry of Mammalian |
| Taste Systems Temporal Aspects of Flavoring |
| Enantioselectivity in Odor Perception |
| Role of Free Amino Acids and Peptides in Food Taste |
| New Dimensions in Flavor Research |
| Herbs and Spices Flavor of Cooked Meats |
| New Trends in Black Truffle Aroma |
| Analysis Fresh Tomato Volatiles |
| Composition and Sensory Studies |
| Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.) |
