Special Publication

Food Flavours and Chemistry

Advances of the New Millennium

DOI: 10.1039/9781847550859
Arthur M Spanier (Editor), Fereidoon Shahidi (Editor), Thomas H Parliment (Editor), Cynthia Mussinan (Editor), Chi-Tang Ho (Editor), Ellene Tratras Contis (Editor)
ISBN (online): 978-1-84755-085-9
ISBN (print): 978-0-85404-875-5
Copyright: 2001

Table of Contents

Title	Page
Front cover DOI: 10.1039/9781847550859-FX001 (351Kb)		Full Access
Front matter DOI: 10.1039/9781847550859-FP001 (83Kb)		Full Access
Preface DOI: 10.1039/9781847550859-FP005 (106Kb)		Full Access
Contents DOI: 10.1039/9781847550859-FP007 (271Kb)		Full Access
Overview DOI: 10.1039/9781847550859-00001 (1Mb)	1	Full Access
The new U.S. patent law: What impact on chemical inventions?	3	License Access
Olestra versus natural lipids: A critical review	17	License Access
Firmenich award address	31	License Access
Human gustation and flavor	33	License Access
Dairy	65	License Access
Advances in dairy flavor chemistry	67	License Access
Perceivable odorants in fresh and heated sweet cream butters	85	License Access
The effect of manipulating ripening temperatures on Cheddar cheese flavor	97	License Access
Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese	108	License Access
Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis	118	License Access
Determination of taste-active compounds in a bitter camembert cheese and evolution of their impact on taste during ripening	130	License Access
Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese	141	License Access
Development of characteristic flavor in idiazabal cheese adding commercial lipases	151	License Access
Effect of milk composition and heating on flavor and aroma of yogurt	160	License Access
Composition	169	License Access
Flavor characteristics of tempe	171	License Access
Compositions and contents of catechins in various kinds of fresh tea leaves — comparisons between Assam variety and China variety	183	License Access
Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process	197	License Access
The application of HPLC analysis of anthocyanins to differentiate red grapes and wines	203	License Access
Enantiomeric distribution of a-pinene, ß-pinene, sabinene and limonene in various citrus essential oils	216	License Access
GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit	232	License Access
Headspace composition of virgin olive oil evaluated by solid phase Microextraction: Relationship with the oil sensory characteristics	236	License Access
Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety	248	License Access
The olive biophenols: Hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture	253	License Access
Headspace aroma of “wild onion” trees	266	License Access
Flavor profiling of 12 edible European truffles	274	License Access
SDE-GC-MS profiling of short- and long-term ripened fermented sausages	281	License Access
Formation of flavors	289	License Access
Chemistry of fried food flavors	291	License Access
Formation of geraniol-related compounds in ginger	305	License Access
Role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during the maillard reaction	313	License Access
Production of short chain fatty acid esters by pseudomonas fragi CRDA 037 grown on a synthetic medium	318	License Access
Production of representative cooked mussel extracts and evaluation by GC/O of the aroma characteristics of mussels during their storage	328	License Access
Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry	336	License Access
Quality and sensory acceptance of a potassium chloride added fish sauce	346	License Access
Analysis	359	License Access
Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction	361	License Access
Development of a trapping system for isolation of volatile flavor compounds from different food matrices	373	License Access
Optimization of vacuum distillation methods for the extraction of volatile compounds of oysters Crassostrea gigas	380	License Access
Preparative separations of a-ionone and a-damascone enantiomers with simulated moving bed chromatography	386	License Access
Gas chromatography/olfactometry panel training: A time-intensity approach for odor evaluation	394	License Access
Identification of alcoholic beverages by coupling gas chromatography and electronic nose	404	License Access
Application of electronic nose for coffee and ready to drink beverage	412	License Access
Use of nuclear techniques for the measurement of trace elements in food-part II	420	License Access
The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake	424	License Access
Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products	433	License Access
A two-method comparative analytical approach for the spectrophotometric determination of total iron content in various Greek red and white wines	449	License Access
Confirmation of synthetic (fossil fuel) origin of individual components in a complex flavor by GC/C/IRMS d13C and accelerator mass spectrometry 14C measurement	462	License Access
Quality and health	475	License Access
Considerations in the development of food processing and products for long-term space missions in a near self-sufficient environment	477	License Access
Quality characteristics and storage stability of virgin olive oil	492	License Access
Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions	497	License Access
Comparative organoleptic evaluation of different types of black table olives	505	License Access
Stability of microencapsulated caraway (Carum Carvie L.) essential oil	511	License Access
Recent findings on the quality of high fructose corn syrup	523	License Access
Diets of whole versus partitioned food: Caloric dilution and disease risk. A review	532	License Access
Flavor, health and nutritional quality of pre-germinated brown rice	546	License Access
Hepatic acute-phase response of healthy and partially hepatectomized rats to mycotoxin	552	License Access
Antioxidants	565	License Access
Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.)	567	License Access
Changes in antioxidant concentration of virgin olive oil during thermal oxidation	578	License Access
Canola/Rapessed hull phenolics as potential free radical scavengers	583	License Access
Radical-scavenging activities of citrus essential oils and their components: Detection using 1, 1-diphenyl-2-picrylhydrazyl	592	License Access
Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia Galanga during cooking	601	License Access
Packaging	609	License Access
Mass transport properties of foods	611	License Access
Development of an analytical method to establish criteria for PET recycling for direct food contact applications	622	License Access
Influence of polymer packaging on the aroma of strawberry syrup	632	License Access
Active polymer packagings to increase the time of food safety theoretical	642	License Access
Subject index	649	License Access
Back cover DOI: 10.1039/9781847550859-BX003 (372Kb)		Full Access