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Author Chemical Congress of the North American Continent (3rd : 1988 : Toronto, Ont)

Title Flavor chemistry : trends and developments / Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988
Published Washington, DC : ACS, 1989

Copies

Location Call no. Vol. Availability
 MELB  664.06 Ter/Fct 1988  UNAVAILABLE C19
Description viii, 246 pages : illustrations ; 24 cm
Series ACS Symposium series ; 388
ACS Symposium series, 0097-6156 ; 388
ACS symposium series ; 388
ACS symposium series. 0097-6156 ; 388
Contents Machine derived contents note: New Trends and Developments in Flavor Chemistry: An Overview -- New Aspects of the Biosynthesis of Chiral Flavor and Aroma Compounds in Plants and Microorganisms -- Aroma Development in Ripening Fruits -- Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components -- Identification, Formation, and Flavor Impact Effect of Sotolon: A Unique and Strongly Sweet Aroma Compound -- Role of Oxidative Processes in the Formation and Stability of Fish Flavors -- Factors Affecting the Kinetics of the Formation of Alkylpyrazines.I. Effect of Type of Amino Acid and Type of Sugar -- Formation and Aroma Characteristics of Heterocyclic Compounds in Foods -- Natural Flavors by Biotechnological Processing -- Neurophysiology and Stimulus Chemistry of Mammalian Taste Systems -- Temporal Aspects of Flavoring -- Enantioselectivity in Odor Perception -- Role of Free Amino Acids and Peptides in Food Taste -- New Dimensions in Flavor Research: Herbs and Spices -- Flavor of Cooked Meats -- New Trends in Black Truffle Aroma Analysis -- Fresh Tomato Volatiles: Composition and Sensory Studies -- Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.) -- New Trends and Developments in Flavor Chemistry: An Overview -- New Aspects of the Biosynthesis of Chiral Flavor and Aroma Compounds in Plants and Microorganisms -- Aroma Development in Ripening Fruits -- Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components -- Identification, Formation, and Flavor Impact Effect of Sotolon: A Unique and Strongly Sweet Aroma Compound -- Role of Oxidative Processes in the Formation and Stability of Fish Flavors -- Factors Affecting the Kinetics of the Formation of Alkylpyrazines.I. Effect of Type of Amino Acid and Type of Sugar -- Formation and Aroma Characteristics of Heterocyclic Compounds in Foods -- Natural Flavors by Biotechnological Processing -- Neurophysiology and Stimulus Chemistry of Mammalian Taste Systems -- Temporal Aspects of Flavoring -- Enantioselectivity in Odor Perception -- Role of Free Amino Acids and Peptides in Food Taste -- New Dimensions in Flavor Research: Herbs and Spices -- Flavor of Cooked Meats -- New Trends in Black Truffle Aroma Analysis -- Fresh Tomato Volatiles: Composition and Sensory Studies -- Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.)
Analysis Flavor Congresses
Flavoring essences Congresses
Notes Developed from a symposium ... at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988
Bibliography Includes bibliographies and indexes
Notes Also available via the World Wide Web
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat
Subject Flavor -- Congresses.
Flavor.
Flavoring essences -- Congresses.
Flavoring essences.
Genre/Form Conference papers and proceedings.
Author Buttery, Ron G.
Shahidi, Fereidoon, 1951-
Teranishi, Roy, 1922-2000.
American Chemical Society. Division of Agricultural and Food Chemistry.
American Chemical Society. Meeting (195th : 1988 : Toronto, Ont.)
Chemical Congress of North America (3rd : 1988 : Toronto, Ont.)
LC no. 88035907
ISBN 0841215707