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Food flavor : chemistry, sensory evaluation, and biological activity

Author: Hirotoshi Tamura; American Chemical Society. Division of Agricultural and Food Chemistry.
Publisher: Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press, 2008.
Series: ACS symposium series, 988.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
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Genre/Form: Electronic books
Conference papers and proceedings
Congresses
Additional Physical Format: Print version:
Food flavor.
Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press, 2008
(DLC) 2007060591
(OCoLC)181517547
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Hirotoshi Tamura; American Chemical Society. Division of Agricultural and Food Chemistry.
ISBN: 9780841221314 0841221316
OCLC Number: 428817614
Language Note: English.
Notes: Title from PDF title page (ACS publications, viewed July 31, 2009).
"Based on a symposium held at the Pacific Region of the American Chemical Society in December 2005, in Honolulu, Hawaii"--Page xi.
Reproduction Notes: Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL
Description: 1 online resource (xiii, 290 pages) : illustrations.
Details: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Contents: Comprehensive two-dimensional gas chromatography: application to aroma and essential oil analysis / M.D.R. Gomes da Silva, Z. Cardeal, and P.J. Marriott --
Analytical and sensory characterization of chiral flavor compounds via capillary gas chromatography on cyclodextrins modified by acetal-containing side chains / K.-H. Engel [and others] --
Improved application of semiconducting metal oxides as a detector for high-resolution gas chromatography / Hajime Komura [and others] --
Measurement of flavor-soy protein interactions in low-moisture solid food systems by inverse gas chromatography / Qiaxuan Zhou and Keith R. Cadwallader --
Volatile components and characteristic odorants in headspace aroma obtained by vacuum extraction of Philippine pineapple (Ananas comosus (L.) Merr.) / Takashi Akioka and Katsumi Umano --
C₁₃-norisoprenoid concentrations in grapes as affected by sunlight and shading / Silke M.G. Stevens and Susan E. Ebeler --
Effects of characteristic volatiles of boiled celery on chicken broth flavor / Yoshiko Kurobayashi, Akira Fulita, and Kikue Kubota --
Identification of aroma components during processing of the famous Formosa oolong tea "Oriental Beauty" / Miharu Ogura [and others] --
Volatile constituents of mesquite (prosopis) pods / Gary Takeoka [and others] --
Painting and memory in the discovery of aroma chemicals: the case of sulfur containing odorants and odorant precursors in axillary sweat odor / Antoine E. Geutier [and others] --
Effect of irradiation and other processing treatments on the flavor quality of apple cider / Terri D. Boylston [and others] --
Flavor contribution and formation of epoxydecenal isomers in black tea / Kenji Kumazawa, Yoshiyuki Wada, and Hideki Masuda --
Maillard volatile generation from reaction of glucose with dipeptides, gly-ser, and ser-gly / Chih-Ying Lu [and others] --
The role of (5E)-2,6-dimethyl-5,7-octadiene-2,3-diol as aroma precursor in Badea (passiflora quadrangularis L.) fruit / Coralia Osorio and Carmenza Duque --
Genes and enzymes involved in strawberry flavor formation / W. Schwab [and others] --
Volatiles from the thermal interaction of E-2 pentenal with methioine or cysteine under non-queous conditions / Dimitrios Zabaras and Peter Varelis --
Mixture suppression of perceived intensities in an odor mixture / Masahiro Chide and Hirotoshi Tamura --
Some mutual interactions between lactones and other aroma constituents of food present in concentrations below their odor threshold / Yoko Hashimoto, Yuriko Ito, and Kikue Kubota --
Why naturally healthy berries may be seen as unpleasant and non-appetitive? / M.A. Sandell [and others] --
Picking aroma character compounds in citrus limon oils by using odor thresholds in aroma mixtures / Hirotoshi Tamura [and others] --
Flavor release and perception of custard deserts: influence of food composition and oral parameters / Saskia M. van Ruth [and others] --
Evaluation of the antioxidant potential of various plant essential oils / Alfreda Wei and Takayuki Shibamoto --
Some biological effects of raspberry ketone and its precursor / Tekeshi Ikemoto, Tomohiro Yokota, and Shintaro Inoue.
Series Title: ACS symposium series, 988.
Responsibility: Hirotoshi Tamura [and others], editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.

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