| 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.
|
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Flavoring essences -- Congresses.
|
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Flavoring essences.
|
| Genre/Form |
Conference papers and proceedings.
|
| Author |
Buttery, Ron G.
|
|
Shahidi, Fereidoon, 1951-
|
|
Teranishi, Roy, 1922-2000.
|
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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 |
|
