عنوان

Flavor chemistry :

(Number (ISBN

0841215707

(Number (ISBN

9780841215702

Number

b428540

Title Proper

Flavor chemistry :

General Material Designation

[Book]

Other Title Information

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 /

First Statement of Responsibility

Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.

Place of Publication, Distribution, etc.

Washington, DC :

Name of Publisher, Distributor, etc.

American Chemical Society,

Date of Publication, Distribution, etc.

1989.

Specific Material Designation and Extent of Item

viii, 246 pages :

Other Physical Details

illustrations ;

Dimensions

24 cm.

Series Title

ACS symposium series,

Volume Designation

388

ISSN of Series

0097-6156 ;

Text of Note

Includes bibliographical references and indexes.

Text of Note

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.

0

Title

Flavor chemistry.

Flavor, Congresses.

Flavoring essences, Congresses.

Q400

Class number

Book number

Buttery, Ron G.

Shahidi, Fereidoon,1951-

Teranishi, Roy,1922-2000.

American Chemical Society., Division of Agricultural and Food Chemistry.

American Chemical Society., Meeting(195th :1988 :, Toronto, Ont.)

Chemical Congress of North America(3rd :1988 :, Toronto, Ont.)

Date of Transaction

20140204025058.0

Electronic name

[Book]

Y