Flavor chemistry : trends and developments
著者
書誌事項
Flavor chemistry : trends and developments
（ACS symposium series, 388）
American Chemical Society, 1989
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注記
"Developed from a symposium sponsored by the Division of Agricultural and Fool Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988."
Includes bibliographies and indexes
内容説明・目次
内容説明
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, vegatables, meats, etc.; and the needs of R&D and academic research.
目次
- 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.)
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