Title Flavor analysis : developments in isolation and characterization / Cynthia J. Mussinan, editor, Michael J. Morello, editor

Published Washington, DC : American Chemical Society, [1998] ©1998

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Location	Call no.	Vol.	Availability
MELB	664.07 Mus/Fad		AVAILABLE

Description xii, 389 pages : illustrations ; 24 cm Series ACS symposium series ; 705 ACS symposium series ; 705 Contents Machine derived contents note: 1. Challenges in flavor chemistry: an overview, Roy Teranishi -- Isolation techniques -- 2. Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures, Thomas H. Parliament -- 3. Evaluation of purge-and-trap parameters: optimization using a statistical design, Mathias K. Sucan, Cathryn Fritz-Jung, and Joan Ballam -- 4. The importance of the vacuum headspace method for the analysis of fruit flavors, Matthias Guntert et al. -- 5. Relationship between aroma compounds' partitioning constants and release during microwave heating, Deborah D. Roberts and Philippe Pollien -- 6. Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef, J. Stephen Elmore and Donald S. Mottram -- 7. Extraction of thiol and disulfide aroma compounds from food systems, Donald S. Mottram, Ian C.C. Nobrega, and Andrew T. Dodson -- 8. Isolation of flavor compounds from protein material, O.E. Mills and A.J. Broome -- 9. Sampling carbonyl compounds with solid phase microextraction utilizing on-fiber derivatization, Perry A. Martos and Janusz Pawliszyn -- 10. Comparison of volitile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction, Janet M. Synder, Jerry W. King, and Zhouyao Zhang -- 11. Thermo desorption as sample preparation technique for food and flavor analysis by gas chromatography, M. Rothaupt -- Analytical characterization -- 12. Analysis of volatile maillard reaction products by different methods, K. Eichner, M. Lange-Aperdannier, and U. Vossmann -- 13. y- and o-Thiolactones: an interesting class of sulfur-containing flavor compounds, Karl-Heinz Engel, Irmgard Roling, and Hans-Georg-Schmarr -- 14. Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate, Chung-Wen Chen, Robert T. Rosen, and Chi-Tnag Ho -- 15. Biosythesis of optically active o-decalactone and 0-jasmin lactone by 13-lipoxygenase pathways in the yeast sporobolomyces odorus, R. Tressl et al. -- 16. Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers, Peter Winterhalter et al. -- 17. Mass spectrometry of the acetal derivatives of selected generally recognized as safe listed aldehydes with ethanol, 1,2-propylene glycol and glycerol, Keith Woelfel and Thomas G. Hartman -- 18. Comparison of HPLC and GC-MS analysis of furans and furanones in citrus juices, R. Rouseff et al. -- 19. Application of microwave-assisted process and py-GC-MS to the analysis of maillard reaction products, V.A. Yaylayan and A. Keyhani -- 20. Characterization of coumarin and psoralen levels in California and Arizona citrus oils, Valerie L. Barrett and Denny B. Nelson -- 21. Profiling of bioactive and flavor-active natural products by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry, Kenneth J. Strassburger -- 22. Quantification of impact odorants in food by isotope dilution assay: strength and limitations, Christian Milo and Imre Blank -- 23. Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer, R.A. Culp, J.M. Legato, and E. Otero -- Sensory characterization -- 24. Validation of gas chromatography olfactometry results for "gala" apples by evaluation of aroma-active compound mixtures, Anne Plotto et al. -- 25. Chemical and sensory analysis of off-flavors in citrus products, M. Naim et al. -- 26. Characterization of key odorants in dry-heated cysteine-carbohydrate mixtures: comparison with aqueous reaction systems, P. Schieberle and T. Hoffmann -- 27. Aroma profile of the Australian truffle-like fungus Mesophellia glauca, S. Millington et al. -- 28. Analysis of aroma-active components of light-activated milk, Keith R. Cadwallader and Cameron L. Howard -- 29. High resolution gas chromatography-selective odorant measurement by multisensor array-a useful technique to develop tailor-made chemosensor arrays for food flavor analysis, P. Schieberle et al Notes "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7-11, 1997." Bibliography Includes bibliographical references and index Notes Also available via the World Wide Web System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat Subject Flavor -- Congresses. Genre/Form Conference papers and proceedings. Author Morello, Michael J., 1953- Mussinan, Cynthia J., 1946- American Chemical Society. Division of Agricultural and Food Chemistry. American Chemical Society. Meeting (214th : 1997 : Las Vegas, Nev.) LC no. 98023312 ISBN 0841235783 (alk. paper)

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