Food flavor : chemistry, sensory evaluation, and biological activity /
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| Imprint: | Washington, DC : American Chemical Society, 2008. |
|---|---|
| Description: | 1 online resource (308 pages) : illustrations. |
| Language: | English |
| Series: | ACS symposium series, 1947-5918 ; 988 ACS symposium series ; 988. |
| Subject: | |
| Format: | E-Resource Book |
| Local Note: | American Chemical Society, ACS Symposium Series eBooks - 2008 Front Files. |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12565411 |
MARC
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| 060 | 4 | |a TP 248.65.F66 |b F686 2008 | |
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| 245 | 0 | 0 | |a Food flavor : |b chemistry, sensory evaluation, and biological activity / |c Hirotoshi Tamura, editor [and others] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc. |
| 264 | 1 | |a Washington, DC : |b American Chemical Society, |c 2008. | |
| 300 | |a 1 online resource (308 pages) : |b illustrations. | ||
| 336 | |a text |2 rdacontent |0 http://id.loc.gov/vocabulary/contentTypes/txt | ||
| 337 | |a computer |2 rdamedia |0 http://id.loc.gov/vocabulary/mediaTypes/c | ||
| 338 | |a online resource |2 rdacarrier |0 http://id.loc.gov/vocabulary/carriers/cr | ||
| 490 | 1 | |a ACS symposium series, |x 1947-5918 ; |v 988 | |
| 500 | |a "Based on a symposium held at the Pacific Region of the American Chemical Society in December 2005, in Honolulu, Hawaii"--Page xi. | ||
| 500 | |a Distributed in print by Oxford University Press. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Comprehensive Two-Dimensional Gas Chromatography: Application to Aroma and Essential Oil Analysis / |r Gomes da Silva, M. D. R., REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; Cardeal, Z., Chemistry Department, ICEx, Federal University of Minas Gerais, Avenida Antonio Carlos 6627,31270-901 Belo Horizonte, MG, Brazil; Marriott, P. J., Australian Centre for Research on Separation Science, School of Applied Sciences, RMIT University, GPO Box 2476V Melbourne 3001 Australia Corresponding author: Philip.Marriott@rmit.edu.a / |u http://dx.doi.org/10.1021/bk-2008-0988.ch001 -- |t Analytical and Sensory Characterization of Chiral Flavor Compounds via Capillary Gas Chromatography on Cyclodextrins Modified by Acetal-Containing Side Chains / |r Engel, K.-H.; Dregus, M.; Becker, Ch.; Reder, H.; Takahisa, E. / |u http://dx.doi.org/10.1021/bk-2008-0988.ch002 -- |t Improved Application of Semiconducting Metal Oxides as a Detector for High-Resolution Gas Chromatography / |r Komura, Hajime, Suntory Institute for Bioorganic Research, Wakayamadai 1-1-1, Shimamoto, Mishimagun, Osaka 618-8503, Japan; Sugimura, Mariko, FiS Inc., Kitazono 3-36-3, Itami, Hyogo 664-0891, Japan; Onaga, Kazuo, FiS Inc., Kitazono 3-36-3, Itami, Hyogo 664-0891, Japan; Koda, Hiroshi, FiS Inc., Kitazono 3-36-3, Itami, Hyogo 664-0891, Japan / |u http://dx.doi.org/10.1021/bk-2008-0988.ch003 -- |t Measurement of Flavor-Soy Protein Interactions in Low-Moisture Solid Food Systems by Inverse Gas Chromatography / |r Zhou, Qiaoxuan; Cadwallader, Keith R. / |u http://dx.doi.org/10.1021/bk-2008-0988.ch004 -- |t Volatile Components and Characteristic Odorants in Headspace Aroma Obtained by Vacuum Extraction of Philippine Pineapple (Ananas comosus [L.] Merr.) / |r Akioka, Takashi; Umano, Katsumi / |u http://dx.doi.org/10.1021/bk-2008-0988.ch005 -- |t C13-Norisoprenoid Concentrations in Grapes as Affected by Sunlight and Shading / |r Stevens, Silke M. G., Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, Current Affiliation: General Mills, Inc., 5603 Becton venue, Minneapolis, MN 55436; Ebeler, Susan E., Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616 / |u http://dx.doi.org/10.1021/bk-2008-0988.ch006 -- |t Effects of Characteristic Volatiles of Boiled Celery on Chicken Broth Flavor / |r Kurobayashi, Yoshiko, Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo, Japan, Technical Research Center, T. Hasegawa Company, Ltd., 335, Kariyado, Nakahara-ku, Kawasaki, Japan; Fujita, Akira, Technical Research Center, T. Hasegawa Company, Ltd., 335, Kariyado, Nakahara-ku, Kawasaki, Japan; Kubota, Kikue, Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo, Japan / |u http://dx.doi.org/10.1021/bk-2008-0988.ch007 -- |t Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea "Oriental Beauty" / |r Ogura, Miharu, Central Research Laboratory, TAKASAGO International Corporation, 1-4-11 Nishi-yawata, Hiratsuka city, Kanagawa 254-0073, Japan; Kinoshita, Tomomi, Institute for Chemical Research, Kyoto University, Uji, Kyoto 611-0011, Japan; Shimizu, Bun-ichi, Institute for Chemical Research, Kyoto University, Uji, Kyoto 611-0011, Japan; Shirai, Fumiharu, Central Research Laboratory, TAKASAGO International Corporation, 1-4-11 Nishi-yawata, Hiratsuka city, Kanagawa 254-0073, Japan; Tokoro, Kazuhiko, Central Research Laboratory, TAKASAGO International Corporation, 1-4-11 Nishi-yawata, Hiratsuka city, Kanagawa 254-0073, Japan; Lin, Mu-Lien, Tea Research and Extension Station, 324 Chunghsin Road, Yangmei, Taoyuan, 326, Taiwan; Sakata, Kanzo, Tea Research and Extension Station, 324 Chunghsin Road, Yangmei, Taoyuan, 326, Taiwan / |u http://dx.doi.org/10.1021/bk-2008-0988.ch008 -- |t Volatile Constituents of Mesquite (Prosopis) Pods / |r Takeoka, Gary, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710; Felker, Peter, D'Arrigo Brothers Company, P.O. Box 850, Salinas, CA 93902; Prokopiuk, Dante, Universidad Nacional del Nordeste, Facultad de Agroindustrias, Cdte. Fernández 755, Roque Sáenz Peña, Chaco, Argentina; Dao, Lan, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710 / |u http://dx.doi.org/10.1021/bk-2008-0988.ch009 -- |t Painting and Memory in the Discovery of Aroma Chemicals: The Case of Sulfur Containing Odorants and Odorant Precursors in Axillary Sweat Odor / |r Gautier, Antoine E.; Starkenmann, Christian; Begnaud, Frédéric; Troccaz, Myriam / |u http://dx.doi.org/10.1021/bk-2008-0988.ch010 -- |t Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Cider / |r Boylston, Terri D., Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061; Crook, Loretta R., Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061, Glanbia Nutritionals Research and Development, 50 Falls Avenue, Suite 255, Twin Falls, ID 83301; Reitmeier, Cheryll A., Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061; Yulianti, Fransiska, Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1061 / |u http://dx.doi.org/10.1021/bk-2008-0988.ch011 -- |t Flavor Contribution and Formation of Epoxydecenal Isomers in Black Tea / |r Kumazawa, Kenji; Wada, Yoshiyuki; Masuda, Hideki / |u http://dx.doi.org/10.1021/bk-2008-0988.ch012 -- |t Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser, and Ser-Gly / |r Lu, Chih-Ying, Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901; Payne, Richard, Colgate-Palmolive Company, 909 River Road, Piscataway, NJ 08855; Hao, Zhigang, Colgate-Palmolive Company, 909 River Road, Piscataway, NJ 08855; Ho, Chi-Tang, Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901 / |u http://dx.doi.org/10.1021/bk-2008-0988.ch013 -- |t The role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularis L.) Fruit / |r Osorio, Coralia; Duque, Carmenza / |u http://dx.doi.org/10.1021/bk-2008-0988.ch014 -- |t Genes and Enzymes Involved in Strawberry Flavor Formation / |r Schwab, W., Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany; Lunkenbein, S., Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany; Klein, D., Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany; Salentijn, E. M. J., Plant Research International, Business Unit Genetics and Breeding, 6700 AA, Wageningen, Netherlands; Raab, T., Chair of Food Chemistry, University Würzburg, 97074 Würzburg, Germany; Muñoz-Blanco, J., Departamento de Bioquímica y Biología, Campus Universitario de Rabanales, Universidad de Córdoba, 14071 Cordoba, Spain / |u http://dx.doi.org/10.1021/bk-2008-0988.ch015 -- |
| 505 | 0 | 0 | |t Volatiles from the Thermal Interaction of E-2-Pentenal with Methionine or Cysteine under Non-Aqueous Conditions / |r Zabaras, Dimitrios, Food Quality Stream, CSIRO/Food Science Australia, P.O. Box, North Ryde, NSW 2113, Australia; Varelis, Peter, Food Quality Stream, CSIRO/Food Science Australia, P.O. Box, North Ryde, NSW 2113, Australia, Current address: Department of Biological, Chemical and Physical Sciences, llinois Institute of Technology, Chicago IL 60501-1957 / |u http://dx.doi.org/10.1021/bk-2008-0988.ch016 -- |t Mixture Suppression of Perceived Intensities in an Odor Mixture / |r Chida, Masahiro; Tamura, Hirotoshi / |u http://dx.doi.org/10.1021/bk-2008-0988.ch017 -- |t Some Mutual Interactions between Lactones and Other Aroma Constituents of Food Present in Concentrations below Their Odor Threshold / |r Hashimoto, Yoko; Ito, Yuriko; Kubota, Kikue / |u http://dx.doi.org/10.1021/bk-2008-0988.ch018 -- |t Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-Appetitive? / |r Sandell, M. A., Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, Department of Biochemistry and Food Chemistry, Corresponding author: mari.sandell@utu.fi; Tiitinen, K. M., Department of Biochemistry and Food Chemistry, Functional Foods Forum, University of Turku, FI-20014 Turku, Finland; Pohjanheimo, T. A., Functional Foods Forum, University of Turku, FI-20014 Turku, Finland; Kallio, H. P., Department of Biochemistry and Food Chemistry; Breslin, P. A. S. / |u http://dx.doi.org/10.1021/bk-2008-0988.ch019 -- |t Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixtures / |r Tamura, Hirotoshi; Hata, Yuko; Chida, Masahiro; Yamashita, Keiko / |u http://dx.doi.org/10.1021/bk-2008-0988.ch020 -- |t Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parameters / |r van Ruth, Saskia M., RIKILT-Institute of Food Safety, P.O. Box 230, 6700 AE Wageningen, The Netherlands, University College Cork, Western Road, Cork, Ireland; Uriarte, Amaya Rey, University College Cork, Western Road, Cork, Ireland, Departamento de Teconologia de Alimentos, Universidad Politecnica de Valencia, Apdo. Correos 22012, 46071 Valencia, Spain; Aprea, Eugenio, University College Cork, Western Road, Cork, Ireland, Istituto Agrario di S. Michele a/A, S. Michele, Via E. Mach 2, 38010 Italy; Sheehan, Elizabeth, University College Cork, Western Road, Cork, Ireland, Independent Sensory Services Ltd., Glanmire Estate, Glanmire, County Cork, Ireland / |u http://dx.doi.org/10.1021/bk-2008-0988.ch021 -- |t Evaluation of the Antioxidant Potential of Various Plant Essential Oils / |r Wei, Alfreda; Shibamoto, Takayuki / |u http://dx.doi.org/10.1021/bk-2008-0988.ch022 -- |t Some Biological Effects of Raspberry Ketone and Its Precursor / |r Ikemoto, Takeshi; Yokota, Tomohiro; Inoue, Shintaro / |u http://dx.doi.org/10.1021/bk-2008-0988.ch023 |
| 590 | |a American Chemical Society, ACS Symposium Series eBooks - 2008 Front Files. | ||
| 588 | |a Description based on publisher-supplied information and home-page. | ||
| 650 | 0 | |a Flavor. |0 http://id.loc.gov/authorities/subjects/sh85049034 | |
| 650 | 0 | |a Food |x Analysis. |0 http://id.loc.gov/authorities/subjects/sh85050185 | |
| 650 | 0 | |a Food |x Biotechnology. |0 http://id.loc.gov/authorities/subjects/sh88006279 | |
| 650 | 0 | |a Food |x Sensory evaluation. |0 http://id.loc.gov/authorities/subjects/sh85050222 | |
| 650 | 0 | |a Food additives. |0 http://id.loc.gov/authorities/subjects/sh85050253 | |
| 650 | 0 | |a Gas chromatography. |0 http://id.loc.gov/authorities/subjects/sh85053278 | |
| 650 | 0 | |a Odor |x Analysis |x Methodology. | |
| 650 | 0 | |a Essences and essential oils |x Analysis |x Methodology. | |
| 650 | 0 | |a Gas chromatography |x Technological innovations. | |
| 650 | 0 | |a Flavor |x Analysis |x Methodology. | |
| 650 | 0 | |a Inverse gas chromatography. |0 http://id.loc.gov/authorities/subjects/sh89001676 | |
| 650 | 0 | |a Pineapple |x Odor |x Analysis |x Methodology. | |
| 650 | 0 | |a Grapes |x Effect of light on |x Analysis. | |
| 650 | 0 | |a Viticulture |x Effect of light on |x Analysis. | |
| 650 | 0 | |a Soups |x Odor |x Analysis. | |
| 650 | 0 | |a Cooking (Celery) |x Odor |x Analysis. | |
| 650 | 0 | |a Tea |x Processing |x Odor |x Analysis. | |
| 650 | 0 | |a Mesquite |x Odor |x Analysis. | |
| 650 | 0 | |a Perspiration |x Odor |x Analysis. | |
| 650 | 0 | |a Cider |x Processing |x Flavor |x Analysis. | |
| 650 | 0 | |a Tea |x Flavor |x Analysis. | |
| 650 | 0 | |a Maillard reaction. |0 http://id.loc.gov/authorities/subjects/sh85079891 | |
| 650 | 0 | |a Passion fruit |x Odor |x Analysis. | |
| 650 | 0 | |a Strawberries |x Flavor |x Analysis. | |
| 650 | 0 | |a Methionine |x Thermal properties |x Analysis. | |
| 650 | 0 | |a Cysteine |x Thermal properties |x Analysis. | |
| 650 | 0 | |a Mixtures |x Odor |x Analysis. | |
| 650 | 0 | |a Lactones |x Reactivity |x Odor |x Analysis. | |
| 650 | 0 | |a Berries |x Appearance |x Psychological aspects. | |
| 650 | 0 | |a Limonoids |x Odor |x Analysis. | |
| 650 | 0 | |a Desserts |x Flavor |x Analysis. | |
| 650 | 0 | |a Antioxidants. |0 http://id.loc.gov/authorities/subjects/sh85005727 | |
| 650 | 0 | |a Aromatic plants |x Therapeutic use. |0 http://id.loc.gov/authorities/subjects/sh85007405 | |
| 650 | 0 | |a Raspberries |x Physiological effect. | |
| 650 | 0 | |a Ketones |x Physiological effect. | |
| 650 | 1 | 2 | |a Taste. |
| 650 | 1 | 2 | |a Food Analysis. |
| 650 | 1 | 2 | |a Biotechnology. |
| 650 | 1 | 2 | |a Food Technology. |
| 650 | 1 | 2 | |a Food. |
| 650 | 1 | 2 | |a Sensation |x physiology. |
| 650 | 1 | 2 | |a Food Additives. |
| 650 | 1 | 2 | |a Chromatography, Gas. |
| 650 | 1 | 2 | |a Odorants |x analysis. |
| 650 | 1 | 2 | |a Oils, Volatile |x analysis. |
| 650 | 1 | 2 | |a Inventions. |
| 650 | 1 | 2 | |a Food Analysis |x methods. |
| 650 | 1 | 2 | |a Ananas. |
| 650 | 1 | 2 | |a Vitis. |
| 650 | 1 | 2 | |a Light. |
| 650 | 1 | 2 | |a Wine. |
| 650 | 1 | 2 | |a Cooking. |
| 650 | 1 | 2 | |a Apium. |
| 650 | 1 | 2 | |a Tea. |
| 650 | 1 | 2 | |a Prosopis. |
| 650 | 1 | 2 | |a Sweat. |
| 650 | 1 | 2 | |a Beverages. |
| 650 | 1 | 2 | |a Maillard Reaction. |
| 650 | 1 | 2 | |a Passiflora. |
| 650 | 1 | 2 | |a Fragaria. |
| 650 | 1 | 2 | |a Methionine. |
| 650 | 1 | 2 | |a Temperature. |
| 650 | 1 | 2 | |a Cysteine. |
| 650 | 1 | 2 | |a Lactones. |
| 650 | 1 | 2 | |a Fruit. |
| 650 | 1 | 2 | |a Limonins |x analysis. |
| 650 | 1 | 2 | |a Antioxidants. |
| 650 | 1 | 2 | |a Pharmacognosy. |
| 650 | 1 | 2 | |a Rubus. |
| 650 | 1 | 2 | |a Ketones |x pharmacology. |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology. |2 bisacsh | |
| 700 | 1 | |a Tamura, Hirotoshi, |e editor. |u Kagawa University. |0 http://id.loc.gov/authorities/names/n2007082032 |1 http://viaf.org/viaf/1925718 | |
| 700 | 1 | |a Ebeler, Susan E., |d 1961- |e editor. |u University of California. |0 http://id.loc.gov/authorities/names/n98061360 |1 http://viaf.org/viaf/51864099 | |
| 700 | 1 | |a Kubota, Kikue, |e editor. |u Ochanomizu University. | |
| 700 | 1 | |a Takeoka, Gary R., |e editor. |u Agricultural Research Service, U.S. Department of Agriculture. |0 http://id.loc.gov/authorities/names/n92024227 |1 http://viaf.org/viaf/2625021 | |
| 710 | 2 | |a American Chemical Society. |b Division of Agricultural and Food Chemistry, |e sponsoring body. |0 http://id.loc.gov/authorities/names/n79007703 |1 http://viaf.org/viaf/154641030 | |
| 710 | 2 | |a American Chemical Society. |b Pacific Region. |b Meeting |d (2005 : |c Honolulu, Hawaii) | |
| 776 | 1 | |c Original |z 9780841274112 (alk. paper) | |
| 776 | 1 | |c Online version |w (OCoLC)181517547 | |
| 776 | 1 | |c Original |z 0841274118 (alk. paper) | |
| 830 | 0 | |a ACS symposium series ; |v 988. |x 1947-5918 | |
| 856 | 4 | 0 | |u https://pubs.acs.org/doi/book/10.1021/bk-2008-0988 |y ACS |
| 903 | |a HeVa | ||
| 929 | |a eresource | ||
| 999 | f | f | |i 4f92d1c4-fe2a-534c-994f-ba5f64626fad |s ae0e5ad1-4e94-5317-8c6b-c3f9903d4b78 |
| 928 | |t Library of Congress classification |a TP248.65.F66 F695 2008 |l Online |c UC-FullText |u https://pubs.acs.org/doi/book/10.1021/bk-2008-0988 |z ACS |g ebooks |i 12485943 | ||