Research Catalog

Heteroatomic aroma compounds

Heteroatomic aroma compounds / Gary A. Reineccius, editor, Terry A. Reineccius, editor.
Washington, DC : American Chemical Society : Distributed by Oxford University Press, [2002], ©2002.

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TextRequest in advance TP958 .H47 2002Off-site


Additional Authors
  • Reineccius, Gary.
  • Reineccius, Terry A., 1961-
  • American Chemical Society. Division of Agricultural and Food Chemistry.
  • American Chemical Society. Meeting (220th : 2000 : Washington, D.C.)
xvii, 372 pages : illustrations; 24 cm.
Series Statement
ACS symposium series ; 826
Uniform Title
ACS symposium series ; 826.
Bibliography (note)
  • Includes bibliographical references and indexes.
  • 1. Analytical Methods to Determine Volatile Sulfur Compounds in Foods and Beverages / Russell L. Rouseff -- 2. Sensory Relevance of Volatile Organic Sulfur Compounds in Food / Imre Blank -- 3. Generation of Sulfur Flavor Compounds by Microbial Pathways / H. E. Spinnler, N. Martin and P. Bonnarme -- 4. An Overview of the Contribution of Sulfur-Containing Compounds to the Aroma in Heated Foods / Donald S. Mottram and Hazel R. Mottram -- 5. Novel Sulfur Compounds from Lipid-Maillard Interactions in Cooked Meat / Donald S. Mottram and J. Stephen Elmore -- 6. Gas Chromatography-Olfactometry and Chemiluminescence Characterization of Grapefruit Juice Volatile Sulfur Compounds / J. Lin, P. Jella and R. L. Rouseff -- 7. Review of Analytical Methodologies for Volatile Nitrogen Heterocycles in Food / Rajesh N. Pandya and Terry L. Peppard -- 8. Biosynthesis of Aroma Compounds Containing Nitrogen / George P. Rizzi --
  • 9. The Chemistry of the Most Important Maillard Flavor Compounds of Bread and Cooked Rice / Jan Demyttenaere, Kourosch Abbaspour Tehrani and Norbert De Kimpe -- 10. Identification of New Odorous Heterocyclic Compounds in French Blue Cheeses / Jean-Luc Le Quere, Nicole Fournier, Dominique Langlois and Robert Henry -- 11. Biogeneration of Roasted Notes Based on 2-Acetyl-2-thiazoline and the Precursor 2-(1-Hydroxyethyl)-4,5-dihydrothiazole / R. Bel Rhlid, Y. Fleury, S. Devaud, L. B. Fay, I. Blank and M. A. Juillerat -- 12. A Review of Methods of the Analysis of Oxygen-Containing Aroma Compounds / John T. Budin -- 13. Flavor Contribution and Formation of Heterocyclic Oxygen-Containing Key Aroma Compounds in Thermally Processed Foods / Peter Schieberle and Thomas Hofmann -- 14. Biological Pathways for the Formation of Oxygen-Containing Aroma Compounds / Devin Peterson and Gary A. Reineccius -- 15. Importance of Free Fatty Acids in Parmesan Cheese / Michael Qian and Gary A. Reineccius --
  • 16. Classical and Modern Methods for the Determination of Halogenated Aroma Compounds in Foods: An Overview / Young-Suk Kim and Gary A. Reineccius -- 17. The Contribution of Halogenated Aroma Compounds to Food Flavor / Katherine M. Kittel and Kathryn D. Deibler -- 18. Volatile Compounds Formed in a Glucose-Selenomethionine Model System / Guor-Jien Wei and Chi-Tang Ho -- 19. Quantitation of the In-Mouth Release of Heteroatomic Odorants / A. Buettner, A. Beer, C. Hannig, M. Settles and P. Schieberle -- 20. Use of Omission Tests to Evaluate Taste-Active Compounds in Food: Application to Cheese and Tomato / E. Engel, C. Salles, S. Nicklaus, C. Septier, N. Leconte and J. L. Le Quere -- 21. Development of Selective Chemosensors for the On-Line Monitoring of Coffee Roasting by SOMMSA and COTA Technology / T. Hofmann, J. Bock, L. Heinert, C.-D. Kohl and P. Schieberle.
0841237778 (alk. paper)
  • ocm48958502
  • SCSB-4308847
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