Aroma Active Compounds in Foods Chemistry and

This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.

Preface

xiii

Chemical and Sensory Characterization of Food Volatiles: An Overview

1

(8)

Karl-Heinz Engel

Instrumental Analysis of Food Flavors

Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham

9

(12)

I. Blank

S. Devaud

L.B. Fay

C. Cerny

M. Steiner

B. Zurbriggen

Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formation

21

(12)

Peter Winterhalter

Bernd Bonnlander

Volatile Constituents of Asafoetida

33

(12)

Gary Takeoka

Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextraction

45

(12)

Susan E. Ebeler

Gay M. Sun

Allen K. Vickers

Phil Stremple

Sensing Systems for Flavor Analysis and Evaluation

57

(16)

Xiaogen Yang

Jeanne M. Davidsen

Robert N. Antenucci

Robert G. Eilerman

Novel Aspects of Tomatillo Flavor

73

(20)

R. J. McGorrin

L. Gimelfarb

Correlation between Sensory Properties and Chemical Structures of Flavor Components

Descriptors for Structure-Property Correlation Studies of Odorants

93

(16)

Helmut Guth

Katja Buhr

Roberto Fritzler

Influence of the Chain Length on the Aroma Properties of Homologous Epoxy-Aldehydes, Ketones, and Alcohols

109

(10)

P. Schieberle

A. Buettner

Flavor Chemistry of Peppermint Oil (Mentha piperita L.)

119

(19)

Matthias Guntert

Gerhard Krammer

Stefan Lambrecht

Horst Sommer

Horst Surburg

Peter Werkhoff

Chemical and Sensory Properties of Thiolactones

138

(13)

K.-H. Engel

A. Schellenberg

H.-G. Schmarr

Synthetic, Thermal Reaction, and Enzymatic Approaches to Flavor Components

Synthetic Approaches to Chiral Flavor Components

151

(16)

Wilhelm Pickenhagen

Specificity of Glycosidases from Tea Leaves toward Glycosidic Tea Aroma Precursors

167

(9)

Akio Kobayashi

Kikue Kubota

Dongmei Wang

Takako Yoshimura

Biosynthesis of γ-Nonalactone in Yeast

176

(7)

L.-A. Garbe

H. Lange

R. Tressl

The Formation of Strecker Aldehydes

183

(13)

H. Weenen

J. G. M. van der Ven

Analysis of Low Molecular Weight Aldehydes Formed during the Maillard Reaction

196

(12)

John Didzbalis

Chi-Tang Ho

Chiral 1,3-Octanediol Synthetic Studies Using Enzymatic Methods as Key Steps

208

(10)

M. Nozaki

M. Ikeuchi

N. Suzuki

Formation Pathways of 3-Hydroxy-4,5-dimethyl-2[5H]-furanone (Sotolon) in Citrus Soft Drinks

218

(11)

W. Schwab

T. Konig

B. Gutsche

M. Hartl

R. Hubscher

P. Schreier

Additional Properties of Flavor Components and Flavors

Antimicrobial Activities of Isothiocyanates

229

(22)

Hideki Masuda

Yasuhiro Harada

Noriaki Kishimoto

Tatsuo Tano

Processing Modulation of Soymilk Flavor Chemistry

251

(16)

Yu-Wen Feng

Terry E. Acree

Edward H. Lavin

Indexes

Author Index

267

(2)

Subject Index

269

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Aroma Active Compounds in Foods Chemistry and Sensory Properties

Summary

Table of Contents

Supplemental Materials