Food Flavors and Chemistry: Advances of the New MillenniumArthur M. Spanier Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. |
Contents
What Impact on Chemical Inventions? | 3 |
A Critical Review | 17 |
Human Gustation and Flavor | 33 |
The Editors | 58 |
Advances in Dairy Flavor Chemistry | 67 |
Perceivable Odorants in Fresh and Heated Sweet Cream Butters | 85 |
The Effect of Manipulating Ripening Temperatures on Cheddar Cheese Flavor | 97 |
Relationships between the Odor and Flavor Attributes and the Volatile | 108 |
Optimization for the Analysis of Pyrazines in Aqueous Solution by Direct | 361 |
Development of a Trapping System for Isolation of Volatile Flavor | 373 |
Optimization of Vacuum Distillation Methods for the Extraction of Volatile | 380 |
Preparative Separations of aIonone and aDamascone Enantiomers | 386 |
A TimeIntensity | 394 |
Identification of Alcoholic Beverages by Coupling Gas Chromatography | 404 |
Application of Electronic Nose for Coffee and Ready to Drink Beverage | 412 |
Use of Nuclear Techniques for the Measurement of Trace Elements in Food | 420 |
Determination of the Cause of OffFlavors in Milk by Dynamic Headspace | 118 |
Determination of TasteActive Compounds in a Bitter Camembert Cheese | 130 |
Characterization of Volatile Flavors in EnzymeModified and Natural | 141 |
Development of Characteristic Flavor in Idiazabal Cheese Adding | 151 |
Effect of Milk Composition and Heating on Flavor and Aroma of Yogurt | 160 |
Flavor Characteristics of Tempe | 171 |
April 2001 | 183 |
Quantitative Change of Glycosides as Aroma Precursors during the Oolong | 197 |
The Application of HPLC Analysis of Anthocyanins to Differentiate | 203 |
Enantiomeric Distribution of aPinene BPinene Sabinene and Limonene | 216 |
GCO Studies on the Volatile Components of Shadberry Amelanchier | 232 |
Headspace Analysis of Volatile Flavor Compounds of Olive Oils from | 248 |
Headspace Aroma of Wild Onion Trees | 266 |
Flavor Profiling of 12 Edible European Truffles | 274 |
SDEGCMS Profiling of Short and LongTerm Ripened Fermented Sausages | 281 |
Chemistry of Fried Food Flavors | 291 |
Formation of GeraniolRelated Compounds in Ginger | 305 |
Role of LSerine and LThreonine in the Generation of SugarSpecific | 313 |
Production of Representative Cooked Mussel Extracts and Evaluation | 328 |
Determination of Seasonal and Thermal Processing Changes in Grapefruit | 336 |
Quality and Sensory Acceptance of a Potassium Chloride Added Fish Sauce | 346 |
Application of Fast Atom Bombardment FAB and Atmospheric Pressure | 433 |
A TwoMethod Comparative Analytical Approach for the Spectrophotometric | 449 |
Confirmation of Synthetic Fossil Fuel Origin of Individual Components in | 462 |
Considerations in the Development of Food Processing and Products | 477 |
Quality Characteristics and Storage Stability of Virgin Olive Oil | 492 |
Comparative Organoleptic Evaluation of Different Types of Black Table | 505 |
Stability of Microencapsulated Caraway Carum Carvi L Essential Oil | 511 |
Recent Findings on the Quality of High Fructose Corn Syrup | 523 |
Caloric Dilution and Disease Risk | 532 |
Flavor Health and Nutritional Quality of PreGerminated Brown Rice | 546 |
Hepatic AcutePhase Response of Healthy and Partially Hepatectomized Rats | 552 |
Aroma and Antioxidant Properties of Roman Chamomile | 567 |
Changes in Antioxidant Concentration of Virgin Olive Oil During Thermal | 578 |
CanolaRapeseed Hull Phenolics as Potential Free Radical Scavengers | 583 |
Occurrence and Antioxidative Activity of lAcetoxychavicol Acetate and | 601 |
Mass Transport Properties of Foods | 611 |
Development of an Analytical Method to Establish Criteria for | 622 |
Influence of Polymer Packaging on the Aroma of Strawberry Syrup | 632 |
Theoretical | 642 |
| 649 | |
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Common terms and phrases
acetaldehyde acetate activity AFB1 Agric alcohol aldehydes analytical anthocyanins antioxidant aroma aroma compounds bitter taste butyric catechins Cheddar cheese chemical chromatographic column composition concentration cultivars dairy flavor detected determined diet dilution dimethyl effect enzymes essential oil esters ethyl ethyl hexanoate evaluation extract fatty acids fermentation fiber Figure flavor components Food Chem fractions fresh tempe fruity gas chromatography geraniol glycosides grapes headspace heated butter hexanal hexanoic acid identified increased intensity levels limonene lipase lipid mass method mixture nd nd nd Nutr obtained odor off-flavor olive oil oxidation patent application peptides phenolic Physiol protein proteolysis pyrazines quantitative relative rennet ripening Roman chamomile salty samples sensitivity sensory analysis shelf solvent sour SPME stimuli storage sweet Table tea leaves techniques temperature Tempranillo thermal triacylglycerols U.S. patent umami USPTO vitamin volatile compounds wines yogurt
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Page 591 - The authors would like to acknowledge the financial support of the Natural Sciences and (Engineering Research Council (NSERC) of Canada and the Canadian Network of Centres of Excellence in Microelectronics (Micronet).