Flavor Chemistry : Thirty Years of Progress

By: Roy Teranishi, Irwin Hornstein (Editor), Emily L. Wick (Editor)

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452 Pages

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23.39 x 15.6 x 2.54

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Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

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Flavor Chemistry - 30 Years of Progress: An Overview	p. 1
Mass Spectrometry in Flavor Chemistry: Past and Prospect	p. 9
Thirty Years of Flavor NMR	p. 19
Analytical Authentication of Genuine Flavor Compounds: Review and Preview	p. 31
A Concerted Procedure for the Generation, Concentration, Fractionation, and Sensory Evaluation of Maillard Reaction Products	p. 43
The Potential of Intermolecular and Intramolecular Isotopic Correlations for Authenticity Control	p. 55
Quantification of Aroma-Impact Components by Isotope Dilution Assay - Recent Developments	p. 63
Flavor Chemistry - the Last 30 Years	p. 75
Limonin Bitterness in Citrus Juices	p. 89
Instability of Citrus Flavors and Recent Attempts at Their Stabilization	p. 107
Thirty Years of Coffee Chemistry Research	p. 117
Progress of Tea Aroma Chemistry: 30 Years of Progress	p. 135
Characterization of Key Odorants in Chocolate	p. 147
Development and Application of Dairy Flavors	p. 155
Beer Flavor	p. 167
Chemistry of Lipid Oxidation: 30 Years of Progress	p. 175
Surfing on the Scent Waves in the Food Flavor Sea	p. 189
Flavor Chemicals with Pungent Properties	p. 199
Biotechnological Production of Natural Flavor Materials	p. 211
Microbial Flavors	p. 229
Biochemistry of Essential Oil Terpenes: A Thirty Year Overview	p. 239
Water Soluble Aroma Precursors: Analysis, Structure, and Reactivity	p. 255
The Importance of Sulfur-Containing Compounds to Fruit Flavors	p. 265
Fruit Flavor Biogenesis	p. 275
Flavor Chemistry of Vegetables	p. 287
Heat Generated Flavors and Precursors	p. 305
Generation of Volatile Compounds from Maillard Reaction of Serine, Threonine, and Glutamine with Monosaccharides	p. 327
The Strecker Degradation and Its Contribution to Food Flavor	p. 335
Kinetics of Flavor Formation during Maillard Browning	p. 345
Flavor Chemistry and Odor Thresholds	p. 353
Solving Flavor Problems by Sensory Methods: A Retrospective View	p. 367
Evaluation of Important Odorants in Foods by Dilution Techniques	p. 377
Gas Chromatography - Olfactometry (GC/O) of Vapor Phases	p. 387
Flavor Release in the Mouth	p. 397
Linking Flavor Chemistry to Sensory Analysis of Wine	p. 409
Umami and Food Palatability	p. 423
Affiliations	p. 433
Author Index	p. 435
Subject Index	p. 437
Table of Contents provided by Blackwell. All Rights Reserved.

Flavor Chemistry : Thirty Years of Progress

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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