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" Phenolic, sulfur, and nitrogen compounds in food flavors : "
sponsored by the Division of Agricultural and Food Chemistry at the 170th meeting of the American Chemical Society, Chicago, Ill., August 25-26, 1975 ; George Charalambous, editor, Ira Katz, editor.
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BL
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| Record Number
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976125
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b730495
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| Title & Author
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Phenolic, sulfur, and nitrogen compounds in food flavors : : a symposium /\ sponsored by the Division of Agricultural and Food Chemistry at the 170th meeting of the American Chemical Society, Chicago, Ill., August 25-26, 1975 ; George Charalambous, editor, Ira Katz, editor.
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| Publication Statement
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Washington :: American Chemical Society,, 1976.
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| Series Statement
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ACS symposium series ;; 26,
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vii, 215 pages :: illustrations ;; 24 cm.
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| ISBN
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084120330X
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: 9780841203303
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0841202672
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9780841202672
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Role of flavones and related compounds in retarding lipid-oxidative flavor changes in foods / Dan E. Pratt -- Contribution of polyphenolic compounds to the taste of tea / Gary W. Sanderson, Arvind S. Ranadive, Larry S. Eisenberg, Francis J. Farrell, Robert Simons, Charles H. Manley, and Philip Coggon -- Wine flavor and phenolic substances / V.L. Singleton and A.C. Noble -- Surveillance and control of phenolic tastes and odors in water to prevent their effects on taste and flavor of foods / B.F. Willey -- Simultaneous detection of nitrogen and sulfur containing flavor volatiles / Donald A. Withycombe, John P. Walradt, and Anne Hruza -- Flavor precursors in food stuffs / Leonard Schutte -- Reaction products of [alpha]-dicarbonyl compounds, aldehydes, hydrogen sulfide, and ammonia / Henk J. Takken, Leendert M. Van Der Linde, Pieter J. De Valois, Hans M. Van Dort, and Mans Boelens -- Non-enzymic transamination of unsaturated carbonyls : a general source of nitrogenous flavor compounds in foods / George P. Rizzi -- Identification and flavor properties of some 3-oxazolines and 3-thiazolines isolated from cooked beef / Cynthia J. Mussinan, Richard A. Wilson, Ira Katz, Anne Hruza, and Manfred H. Vock -- Nonvolatile nitrogen and sulfur compounds in red meats and their relation to flavor and taste / Ahmed Fahmy Mabrouk -- Furans substituted at the three position with sulfur / William J. Evers, Howard H. Heinsohn, Jr., Bernard J. Mayers, and Anne Sanderson -- Cat neural taste responses to nitrogen compounds / James C. Boudreau, Joseph Oravec, William Anderson, Virginia Collings, and Thomas E. Nelson.
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| Subject
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Flavonoids, Congresses.
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Flavoring essences, Congresses.
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Phenols, Congresses.
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Flavoring Agents.
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Food Additives.
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Nitrogen.
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Phenols.
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Sulfur.
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Flavonoïdes-- Congrès.
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Phénols-- Congrès.
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Saveur-- Essences-- Congrès.
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Aromatisants-- Congrès.
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Flavonoids.
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Flavoring essences.
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Phenols.
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| Dewey Classification
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664/.06
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| LC Classification
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TP418.P46
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| NLM classification
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WA 712P542 1975
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| Added Entry
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Charalambous, George,1922-1994.
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Katz, Ira,1933-
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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(170th :1975 :, Chicago, Ill.)
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