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" Flavor chemistry : "
Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.
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BL
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| Record Number
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599321
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b428540
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| Title & Author
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Flavor chemistry : : trends and developments : 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 /\ Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.
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| Publication Statement
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Washington, DC :: American Chemical Society,, 1989.
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| Series Statement
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ACS symposium series,; 388
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| Page. NO
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viii, 246 pages :: illustrations ;; 24 cm.
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| ISBN
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0841215707
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: 9780841215702
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| Bibliographies/Indexes
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Includes bibliographical references and indexes.
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| Contents
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New trends and developments in flavor chemistry : an overview / Roy Teranishi -- Biosynthesis of chiral flavor and aroma compounds in plants and microorganisms / K.-H. Engel, J. Heidlas, W. Albrecht, and R. Tressl -- Aroma development in ripening fruits / P. Dirinck, H. De Pooter, and N. Schamp -- Nonvolatile conjugates of secondary metabolites as precursors of varietal grape flavor components / Patrick J. Williams, Mark A. Sefton, and Bevan Wilson -- Sotolon : identification, formation, and effect on flavor / Akio Kobayashi -- Role of oxidative processes in the formation and stability of fish flavors / C. Karahadian and R.C. Lindsay -- Kinetics of formation of alkylpyrazines : effect of type of amino acid and type of sugar / M.M. Leahy and G.A. Reineccius -- Formation and aroma characteristics of heterocyclic compounds in foods / Chi-Tang Ho and James T. Carlin -- Natural flavors produced by biotechnological processing / David W. Armstrong, Bruce Gillies, and Hiroshi Yamazaki -- Neurophysiology and stimulus chemistry of mammalian taste systems / James C. Boudreau -- Temporal aspects of flavoring / P. Overbosch and W.J. Soeting -- Enantioselectivity in odor perception / W. Pickenhagen -- Role of free amino acids and peptides in food taste / Hiromichi Kato, Mee Ra Rhue, and Toshihide Nishimura -- New dimensions in flavor research : herbs and spices / Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, and Keith P. Sands -- Flavor of cooked meats / Fereidoon Shahidi -- New trends in black truffle aroma analysis / T. Talou, M. Delmas, and A. Gaset -- Fresh tomato volatiles : composition and sensory studies / Ron G. Buttery, Roy Teranishi, Robert A. Flath, and Louisa C. Ling -- Volatile constituents of pineapple (Ananas comosus [L.] Merr.) / G. Takeoka, Ron G. Buttery, Robert A. Flath, Roy Teranishi, E.L. Wheeler, R.L. Wieczorek, and M. Guentert.
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| Subject
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Flavor, Congresses.
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Flavoring essences, Congresses.
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| LC Classification
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TP372.5.C465 1988
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| Added Entry
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Teranishi, Roy,1922-2000.
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Buttery, Ron G.
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Shahidi, Fereidoon,1951-
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| Added Entry
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American Chemical Society., Division of Agricultural and Food Chemistry.
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American Chemical Society., Meeting(195th :1988 :, Toronto, Ont.)
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Chemical Congress of North America(3rd :1988 :, Toronto, Ont.)
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