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Flavor chemistry : 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 Preview this item
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Flavor chemistry : 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

Author: Roy Teranishi; Ron G Buttery; Fereidoon Shahidi; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Publisher: Washington, DC : American Chemical Society, 1989.
Series: ACS symposium series, 388.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Conference papers and proceedings
Kongress
Congresses
Congrès
Additional Physical Format: Online version:
Flavor chemistry.
Washington, DC : American Chemical Society, 1989
(OCoLC)629305735
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Roy Teranishi; Ron G Buttery; Fereidoon Shahidi; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
ISBN: 0841215707 9780841215702
OCLC Number: 19064090
Description: viii, 246 pages : illustrations ; 24 cm.
Contents: 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.
Series Title: ACS symposium series, 388.
Responsibility: Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.
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