Flavors and off-flavors '89 : proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5-7 July 1989
著者
書誌事項
Flavors and off-flavors '89 : proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5-7 July 1989
（Developments in food science, 24）
Elsevier : Distributed for the U.S. and Canada, Elsevier Science Pub. Co., 1990
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
The book comprises 77 lectures presented at the Sixth International Flavor Conference in the now well-established series of meetings organized by Dr. Charalambous. The work deals with all aspects of flavor science and technology. In particular, it focuses on the off flavors arising in various foodstuffs - either naturally or because of processing, packaging, transportation and storage. (Limitation of space allows only a selection of papers to be mentioned). Contents: Foreign and undesirable flavours in wine. (A. Rapp, P.J. Pretorius). Pinot Noir Aroma: A sensory/gas chromatographic approach. (M.R. McDaniel et al.). Determination of catechins and procyanidins in red wine. (E. Revilla et al.). Sensory and stability properties of added methoxypyrazines to model and authentic wines. (J.A. Maga). Carotenoids in grapes. (J. Marais et al.). Aroma profiling of distilled spirits using vacuum fractional distillation with specific phase ratio capillary GC analysis and selective detection. (K. MacNamara et al.). Research on compounds responsible for cork taint in cognacs. (R. Cantagrel, J.P. Vidal). Principles of preparation and chemical composition of commercial oak wood extracts. (J.-L.
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