Flavor Science Sensible Principles and Techniques,9780841225169

Flavor Science Sensible Principles and Techniques

by ;
ISBN13: 9780841225169
ISBN10: 0841225168
Format: Hardcover
Pub. Date: 1993-05-05
Publisher(s): American Chemical Society
  • Free Shipping Icon

    This Item Qualifies for Free Shipping!*

    *Excludes marketplace orders.

List Price: $232.33

Buy New

Usually Ships in 5-7 Business Days
$232.10
Add to Cart

Rent Textbook

Select for Price
Add to Cart
There was a problem. Please try again later.

Used Textbook

We're Sorry
Sold Out

eTextbook

We're Sorry
Not Available

Summary

Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop.

Table of Contents

Contributors xi
Preface xv
Bioassays for Flavor
1(22)
Terry E. Acree
The Flavor Reaction
1(4)
Flavor Analysis
5(3)
Gas Chromatography--Olfactometry
8(10)
Conclusions
18(5)
Taste
Common Chemical Sense in Food Flavor
23(44)
Harry T. Lawless
Christopher B. Lee
Chemesthesis
23(2)
Chemesthetic Flavor Compounds
25(12)
Analysis of Chemesthetic Flavors
37(14)
Psychophysical Characterization
51(2)
Complex Sensory Interactions
53(4)
Unanswered Questions
57(10)
Sweet and Bitter Tastes
67(50)
Arnold van der Heijden
Gustatory Transduction
67(4)
Sweetener Structure
71(23)
Structures of Bitter Tastants
94(14)
Perception Mechanism and Receptor Sites
108(2)
Conclusion
110(7)
Sweetness Antagonists
117(20)
Michael G. Lindley
Sweet-Taste Chemistry
118(1)
Antisweet Chemistry
119(3)
Discovery
122(1)
Structure--Activity Relationships
123(4)
Sensory Studies
127(4)
Implications
131(6)
Aroma
Sample Preparation
137(32)
Roy Teranishi
Saima Kint
Analytical Procedures
137(2)
Isolation and Separation Problems
139(4)
Isolation
143(14)
Separation
157(2)
Sample Manipulation
159(3)
Conclusions
162(7)
Instrumental Analysis in the Flavor Industry
169(56)
Cynthia J. Mussinan
Gas Chromatography
170(8)
Major Methods
178(2)
Mass Spectrometry and Hyphenated Techniques
180(14)
IR and GC--IR Spectroscopy
194(5)
NMR Spectroscopy
199(7)
Multidimensional GC
206(5)
Chiral Separations
211(4)
Naturalness
215(6)
Summary
221(4)
Biotechnology: Challenge for the Flavor Industry
225(34)
Peter Winterhalter
Peter Schreier
Biotechnology and Flavor Production
226(2)
Plant Tissue and Cell Culture
228(6)
Microbial and Enzymic Methods
234(6)
Enzymes
240(5)
Genetic Engineering
245(3)
Analytical Aspects
248(11)
Quantitative and Sensory Aspects of Flavor of Tomato and Other Vegetables and Fruits
259(28)
Ron G. Buttery
Methods of Focusing on the Few Key Aroma Components
260(2)
Quantitative Analysis of Volatile Compounds in Vegetables and Fruits
262(3)
Quantitative Analysis of Volatile Compounds in Fresh Tomatoes
265(8)
Some Considerations of the Quantitative Method
273(4)
Some Considerations of the Sensory Method
277(1)
Applications to Flavor of Other Foods
278(9)
Hydrolytic Flavor Release in Fruit and Wines through Hydrolysis of Nonvolatile Precursors
287(22)
Patrick J. Williams
The Occurrence and Nature of the Precursors
288(1)
Glycosides and Unconjugated, Polyhydroxylated Precursors
289(1)
The Composition of Glycoconjugated Precursors
290(2)
Methods of Precursor Analysis
292(4)
Glycosidases
296(1)
Applications of Precursor Hydrolysis Research
297(6)
Future Prospects
303(6)
Key Flavors from Heat Reactions of Food Ingredients
309(28)
Richard Scarpellino
Robert J. Soukup
Thermal Breakdown of Sugars
309(5)
Burnt Sugar Flavors: Mechanism of Formation
314(6)
Thermal Breakdown of Amino Acids
320(6)
Formation of Pyrazines
326(1)
Key Bread and Cracker Flavor Compounds: Mechanism of Formation
327(6)
Conclusion
333(4)
Index 337

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

Digital License

You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.

More details can be found here.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.