| Description |
xii, 289 pages : illustrations ; 24 cm |
| Series |
ACS symposium series ; 867 |
|
ACS symposium series ; 867
|
| Contents |
Machine derived contents note: Preface -- 1 Challenges in Taste Research: Present Knowledge and Futire Implications. Thomas Hofmann, Chi-Tang Ho, and Wilhelm Pickenhagen -- Molecular Physiology and Taste Coding -- 2 Insights into Taste Transduction and Coding from Molecular, Biochemical, and Transgenic Studies. Robert F. Margolskee -- 3 Identification of Human Bitter Taste Receptors. Bernd Bufe, Ellen Scholey-Pohl, Dietmar Krautwurst, Thomas Hofmann, and Wolfgang Meyerhof -- 4 Genetic Variation in Taste and Preferences for Bitter and Pungent Foods: Implications for Chronic Disease Risk. Beverly J. Tepper, Kathleen L. Keller, and Natalia V. Ullrich -- 5 Genetic Dissection of Sweet Taste in Mice. A.A> Bachmanov, D.R. Reed, X. Li, and G.k. Beauchamp -- 6 Biomimetic In Vitro Assay for the Characterization of Bitter Tastants and Identification of Bitter Taste Blockers. Stephen A. Gravina, Richard A. McGregor, Rita Nossoughi, John Kherlopian, and Thomas Hofmann -- Analytical Characterization and Structure--Activity Relationships -- 7 The Tatste Activity Concept: A Powerful Tool to Trace the Key Tastants in Foods. Thomas Hofmann, Harald Ottingerm and Oliver Frank -- 8 Chemistry of Theaflavins: The Astringent Taste Compounds of Black Tea. Chi-Tang Ho, Shengmin Sang, and Jin Woo Jhoo -- 9 Pungent and Tingling Compounds in Asian Cuisine. Christopher C. Galopin, Stefan M. Furrer, and Andreas Goeke -- 10 Structural Requirements for the Cooling Activity of Cyclic a-Keto Enamines. Thomas Hofmann, Tomislav Soldo, and Harald Ottinger -- 11 Stability of Cyclic a-Keto Enamines with Cooling Effect. Christoph Cerny, Fabien Robert, and Renaud Villard -- Taste-Active Peptides and Amino Acid Derivatives -- 12 Savory Peptides Present in Moromi Obtained from Soy Sauce Fermentation of Yellow Soybean. Hanifah Nuryani Lioe, Anton Apriyantono, Dedi Fardiaz, Budiatman Satiawihardja, Jennifer M. Ames, and Elizabeth L. Inns -- 13 Synthesis, Structure, amd Activity of Novel Glycoconjugates Exhibiting Umani Taste. F. Robert, I. Balnck. L.B. Fay, E. Beksan, T. Hofmann, and P. Schieberle -- 14 Taste-Active Glcyoconjugates of Glutamate: New Umani Compounds. Hedwig Schlichtherle-Cerny, Michael Affolter, and Christoph Cerny -- 15 Application of Bacterial g-Glutamyl-Transpeptidase to Improve the Taste of Food. Hideyuki Suzuki and Hidehiko Kumagai -- Flavor Interactions -- 16 Effects of Viscosity on Flavor Perception: A Multimodal Approach. David J. Cook, Tracey A. Hollowood, Elodie Pettelot, and Andrew J. Taylor -- 17 Effects of High-Fructose Corn Syrup on Perception and Release of Flavors in Soft Drinks. Thomas N. Aaquith and RObert L. Swaine, Jr. -- 18 The Role of Esterfied Compounds in the Development of Staleness in Fresh-Cut Fruit. Olusola Lamikanra -- Indexes -- Author Index -- Subject Index |
| Notes |
"Breakthrough research and highlights of a symposium held at the 224th National American Chemical Society meeting in Boston, Massachusetts, August 2002"-Pref |
| Bibliography |
Includes bibliographical references and indexes |
| Subject |
Flavor -- Congresses.
|
|
Flavoring essences -- Congresses.
|
|
Food -- Odor -- Congresses.
|
|
Taste -- Congresses.
|
| Genre/Form |
Conference papers and proceedings.
|
| Author |
Hofmann, Thomas F., 1968-
|
|
Ho, Chi-Tang, 1944-
|
|
Pickenhagen, Wilhelm, 1939-
|
|
American Chemical Society. Division of Agricultural and Food Chemistry.
|
| LC no. |
2003057712 |
| ISBN |
0841238529 alkaline paper |
|
