Research Catalog

Aroma active compounds in foods : chemistry and sensory properties

Title
Aroma active compounds in foods : chemistry and sensory properties / Gary R. Takeoka, editor, Matthias Güntert, editor, Karl-Heinz Engel, editor.
Publication
Washington, DC : American Chemical Society : Distributed by Oxford University Press, [2001], ©2001.

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Details

Additional Authors
  • Takeoka, Gary R.
  • Güntert, Matthias.
  • Engel, Karl-Heinz, 1954-
  • American Chemical Society. Division of Agricultural and Food Chemistry.
  • American Chemical Society. Meeting (218th : 1999 : New Orleans, La.)
Description
xiv, 289 pages : illustrations; 24 cm.
Series Statement
ACS symposium series ; 794
Uniform Title
ACS symposium series ; 794.
Subjects
Bibliography (note)
  • Includes bibliographical references and indexes.
Contents
  • 1. Chemical and Sensory Characterization of Food Volatiles: An Overview / Karl-Heinz Engel -- 2. Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham / I. Blank, S. Devaud and L. B. Fay / [et al.] -- 3. Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formation / Peter Winterhalter and Bernd Bonnlander -- 4. Volatile Constituents of Asafoetida / Gary Takeoka -- 5. Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextraction / Susan E. Ebeler, Gay M. Sun and Allen K. Vickers / [et al.] -- 6. Sensing Systems for Flavor Analysis and Evaluation / Xiaogen Yang, Jeanne M. Davidsen and Robert N. Antenucci / [et al.] -- 7. Novel Aspects of Tomatillo Flavor / R. J. McGorrin and L. Gimelfarb -- 8. Descriptors for Structure-Property Correlation Studies of Odorants / Helmut Guth, Katja Buhr and Roberto Fritzler --
  • 9. Influence of the Chain Length on the Aroma Properties of Homologous Epoxy - Aldehydes, Ketones, and Alcohols / P. Schieberte and A. Buettner -- 10. Flavor Chemistry of Peppermint Oil (Mentha piperita L.) / Mathias Guntert, Gerhard Krammer and Stefan Lambrecht / [et al.] -- 11. Chemical and Sensory Properties of Thiolactones / K.-H. Engel, A. Schellenberg and H.-G. Schmarr -- 12. Synthetic Approaches to Chiral Flavor Components / Wilhelm Pickenhagen -- 13. Specificity of Glycosidases from Tea Leaves toward Glycosidic Tea Aroma Precursors / Akio Kobayashi, Kikue Kubota and Dongmei Wang / [et al.] -- 14. Biosynthesis of [gamma]-Nonalactone in Yeast / L.-A. Garbe, H. Lange and R. Tressl -- 15. The Formation of Strecker Aldehydes / H. Weenen and J. G. M. van der Ven -- 16. Analysis of Low Molecular Weight Aldehydes Formed during the Maillard Reaction / John Didzbalis and Chi-Tang Ho --
  • 17. Chiral 1,3-Octanediol Synthetic Studies Using Enzymatic Methods as Key Steps / M. Nozaki, M. Ikeuchi and N. Suzuki -- 18. Formation Pathways of 3-Hydroxy-4,5-dimethyl-2[5H]-furanone (Sotolon) in Citrus Soft Drinks / W. Schwab, T. Konig and B. Gutsche / [et al.] -- 19. Antimicrobial Activities of Isothiocyanates / Hideki Masuda, Yasuhiro Harada and Noriaki Kishimoto / [et al.] -- 20. Processing Modulation of Soymilk Flavor Chemistry / Yu-Wen Feng, Terry E. Acree and Edward H. Lavin.
ISBN
0841236941 (alk. paper)
LCCN
2001022725
OCLC
  • ocm46640741
  • SCSB-4222250
Owning Institutions
Columbia University Libraries