Content: Sensory evaluation of food flavors / M.R. McDaniel --
Substances that modify the perception of sweetness / Michael A. Adams --
Sensory responses to oral chemical heat / Harry Lawless and Marianne Gillette --
Analysis of chiral aroma components in trace amounts / R. Tressl, K.-H. Engel, W. Albrecht, and H. Bille-Abdullah --
A new analytical method for volatile aldehydes / Tateki Hayashi, Clayton A. Reece, and Takayuki Shibamoto --
The use of high-performance liquid chromatography in flavor studies / R.L. Rouseff --
Capillary gas chromatographic analysis of volatile flavor compounds / G. Takeoka, S. Ebeler, and W. Jennings --
High-resolution gas chromatography-Fourier transform IR spectroscopy in flavor analysis : limits and perspectives / Heinz Idstein and Peter Schreier --
Tandem mass spectrometry applied to the characterization of flavor compounds / Kenneth L. Busch and Kyle J. Kroha --
Automated analysis of volatile flavor compounds / Robert G. Westendorf --
Supercritical fluid extraction in flavor applications / Val J. Krukonis.
Author(s): Donald D. Bills and Cynthia J. Mussinan (Eds.)
Series: ACS Symposium Series 289
Publisher: American Chemical Society
Year: 1985
Language: English
Pages: 189
City: Washington, D.C
Title Page......Page 1
Copyright......Page 2
ACS Symposium Series......Page 3
FOREWORD......Page 4
PdftkEmptyString......Page 0
PREFACE......Page 5
1 Sensory Evaluation of Food Flavors......Page 7
History......Page 8
Consumer Testing......Page 9
Descriptive Analysis......Page 11
Statistical Analysis......Page 12
Literature Cited......Page 15
2 Substances That Modify the Perception of Sweetness......Page 17
Sweetness Inhibitors......Page 18
Mechanism of Action......Page 25
Acknowledgments......Page 29
Literature Cited......Page 30
Chemically-induced Oral Heat as Part of Flavor......Page 32
Psychophysical Characterization of Oral Irritation......Page 35
Sensory Evaluation of Pepper Heat......Page 39
CONCLUSIONS......Page 46
Literature Cited......Page 48
4 Analysis of Chiral Aroma Components in Trace Amounts......Page 49
Alcohols......Page 50
4- and 5-Hydroxyacid esters......Page 53
Investigation of chiral compounds formed during microbiological processes......Page 56
Determination of the enantiomeric composition of chiral aroma constituents in tropical fruits......Page 60
Literature Cited......Page 65
5 A New Analytical Method for Volatile Aldehydes......Page 67
Literature Review......Page 68
Experimental......Page 71
Sample preparations......Page 77
Results and Discussion......Page 78
Literature Cited......Page 83
6 The Use of High-Performance Liquid Chromatography in Flavor Studies......Page 85
Sweetness......Page 86
Bitterness......Page 89
HPLC Analysis of Flavors and Essential Oils......Page 91
HPLC as a Flavor Research Tool......Page 94
LC/HPLC......Page 97
HPLC/GLC/MS......Page 98
Literature Cited......Page 99
7 Capillary Gas Chromatographic Analysis of Volatile Flavor Compounds......Page 101
Sample Preparation......Page 102
Literature Cited......Page 114
8 High-Resolution Gas Chromatography-Fourier Transform IR Spectroscopy in Flavor Analysis Limits and Perspectives......Page 115
Literature Cited......Page 125
9 Tandem Mass Spectrometry Applied to the Characterization of Flavor Compounds......Page 127
Principles......Page 128
Types of Experiments......Page 131
Analytical Characteristics of MS/MS......Page 133
Applications to Flavor Compounds......Page 135
Applications......Page 137
Problems and Potentials of MS/MS......Page 141
Literature Cited......Page 143
10 Automated Analysis of Volatile Flavor Compounds......Page 144
Principle of Operation......Page 145
Experimental......Page 146
Results and Discussion......Page 148
Conclusion......Page 154
Literature Cited......Page 159
11 Supercritical Fluid Extraction in Flavor Applications......Page 160
Historical Perspective......Page 161
Operation of a Supercritical Fluid Extraction Process......Page 163
Applications of Supercritical Fluids to the Extraction and Characterization of Flavors......Page 170
Literature Cited......Page 180
Author Index......Page 182
A......Page 183
D......Page 184
G......Page 185
I......Page 186
O......Page 187
S......Page 188
Ζ......Page 189
