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Full Description
This book presents summaries of papers that were presented at the 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI, December 15-20, 2005. The chapters are authored by leading international scientists in the area of flavor chemistry and analysis. The book is divided into five sections. The first section focuses on analytical methods for flavor analysis, including developments in multidimensional separations, new
chromatography stationary phases, diverse sensors for rapidly detecting multiple compounds, and methods to quantitatively measure interactions between flavors and matrix components. In the second section, the focus is on identification and characterization of flavors in a diverse array of foods and
beverages, including grapes, celery, tea, and mesquite pods. Mechanisms of flavor formation including thermal generation of aromas as well as characterization of genes and enzymes involved in flavor formation are emphasized in the third section. In the fourth section the focus is on relating chemical composition to sensory perception, particularly in complex mixtures. Finally, chapters in the last section focus on the biological activity of essential oils and flavors.
Contents
Analytical Methods in Flavor Research ; Comprehensive Two-Dimensional Gas Chromatography: Application to Aroma and Essential Oil Analysis ; Analytical and Sensory Characterization of Chiral Flavor Compounds via Capillary Gas Chromatography on Cyclodextrins Modified by Acetal-containing Side Chains ; Improved Application of Semiconducting Metal Oxides as a Detector for High-Resolution Gas Chromatography ; Measurement of Flavor-Soy Protein Interactions in Low Moisture Solid Food Systems by Inverse Gas Chromatography ; Flavor Chemistry of Foods ; Volatile Components and Characteristic Odorants in Headspace Aroma Obtained by Vacuum Extraction of Philippine Pineapple (Ananas comosus [L.] Merr.) ; C13-Norisoprenoid Concentrations in Grapes as Affected by Sunlight and Shading ; Effects of Characteristic Volatiles of Boiled Celery on Chicken Broth Flavor ; Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea "Oriental Beauty" ; Volatile Constituents of Mesquite (Prosopis) Pods ; Flavor Formation ; Painting and Memory in the Discovery of Aroma Chemicals: The Case of Sulfur Containing Odorants and Odorant Precursors in Axillary Sweat Odour ; Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Cider ; Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser and Ser-Gly ; The role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularis L.) Fruit ; Genes and Enzymes Involved in Strawberry Flavor Formation ; Volatiles from the Thermal Interaction of E-2-pentenal with Methionine or Cysteine under Non-aqueous Conditions ; Flavor Contribution and Formation of Epoxydecenal Isomers in Black Tea ; Sensory Evaluation of Foods and Flavors ; Mixture Suppression of Perceived Intensities in an Odor Mixture ; Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-appetitive? ; Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixtures ; Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parameters ; Biological Activity of Essential Oils and Flavors ; Evaluation of the Antioxidant Potential of Various Plant Essential Oils ; Some Biological Effects of Raspberry Ketone and Its Precursor
