Content: Taste and the taste of foods / James C. Boudreau, Joseph Oravec, Nga Kieu Hoang, and Thomas D. White --
The umami taste / Shizuko Yamaguchi --
Pungency : the stimuli and their evaluation / V.S. Govindarajan --
Sweet and bitter compounds: structure and taste relationship / H.-D. Belitz, W. Chen, H. Jugel, R. Treleano, H. Wieser, J. Gasteiger, and M. Marsili --
Chemistry of sweet peptides / Yasuo Ariyoshi --
Bitterness of peptides : amino acid composition and chain length / Karl Heinz Ney --
Taste components of potatoes / J. Solms and R. Wyler --
The taste of fish and shellfish / Shoji Konosu --
Flavor of browning reaction products / Ahmed Fahmy Mabrouk --
Concluding remarks / Mitsuo Namiki.
Author(s): James C. Boudreau (Eds.)
Series: ACS Symposium Series 115
Publisher: American Chemical Society
Year: 1979
Language: English
Pages: 262
City: Washington, D.C
Title Page......Page 1
Half Title Page......Page 3
Copyright......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
PREFACE......Page 7
1 Taste and the Taste of Foods......Page 8
Anatomy of Taste Systems......Page 11
Neurophysiology of Taste Systems......Page 13
Psychophysics of Taste Systems......Page 20
Neurophysiological Correlates of Sensation......Page 23
Taste Compounds in Foods......Page 24
Alterations in Natural Nutritional Ecosystems......Page 26
Literature Cited......Page 35
Umami Substances......Page 40
Fundamental Taste Properties of Umami......Page 42
The Synergistic Effects of Umami Substances......Page 44
Factors Affecting the Synergistic Effect......Page 47
Effects of Umami Substances on Flavors of Foods......Page 48
Literature Cited......Page 57
Pungency, an appraisal of the term......Page 59
Estimation of Pungency - Problems......Page 62
Standard methods for evaluation of pungency:......Page 63
Specific Components for Pungency......Page 66
Chillies (Capsicum Sp.)......Page 67
Pepper (Piper nigrum Linn.)......Page 73
Ginger (Zingiber officinale Roscoe)......Page 79
Other spices......Page 85
Pungency in vegetables......Page 86
Structure and Pungency......Page 88
Literature Cited......Page 94
Additional Reference......Page 98
4 Sweet and Bitter Compounds: Structure and Taste Relationship......Page 99
Literatur cited......Page 136
5 Chemistry of Sweet Peptides......Page 138
Literature Cited......Page 152
6 Bitterness of Peptides: Amino Acid Composition and Chain Length......Page 154
Summary......Page 174
Literature cited......Page 175
7 Taste Components of Potatoes......Page 179
Literature Cited......Page 187
Acknowledgements......Page 188
Taste-active Components in Fish......Page 189
Organic Acids in Shellfish......Page 191
Taste-active Components in Abalone......Page 192
Free Amino Acids in Prawns and Lobsters......Page 194
Taste-active Components in Crabs......Page 197
Conclusion......Page 205
Literature Cited......Page 206
9 Flavor of Browning Reaction Products......Page 208
Amino Acids-Sugars Model Systems......Page 217
Nitrogen-heterocyclic......Page 233
Abstract......Page 242
Literature Cited.......Page 244
10 Concluding Remarks......Page 249
A......Page 253
C......Page 254
Ε......Page 255
G......Page 256
L......Page 257
Ρ......Page 258
Q......Page 259
S......Page 260
Τ......Page 261
Ζ......Page 262
