Flavor chemistry: trends and developments
Roy Teranishi, Ron G. Buttery, Fereidoon Shahidi, American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
ACS, 1989 - History - 246 pages
Details the contributions of different aroma compounds to the overall flavor characteristics of different foods. Describes experimental methodology, correlation of sensory properties with chemical structure, and mechanisms of formation of characteristic flavors. Eighteen chapters explore the mechanisms by which enzymes and heat cause the formation of flavor compounds; instrumentation, sensory and structure-flavor activity; recommendations for the harvesting and storage of fruits, vegetables, meats, etc.; and the needs of R&D and academic research.
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Biosynthesis of Chiral Flavor and Aroma Compounds in Plants
Aroma Development in Ripening Fruits
Nonvolatile Conjugates of Secondary Metabolites
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1989 American Chemical 2-methylbutanoate Agric alcohols aldehydes American Chemical Society amino acid amino acid units analysis antioxidants apple aroma compounds autoxidation beef Biol bitter butanoate characteristic Chem chicken chiral column components concentration constituents contribute cooked meats enantiomeric enantiomers enzymes esters ethyl acetate extraction fatty acids Figure fish oils flavor compounds Food Chem Food Sci formation fractions free amino acids fresh tomato fruit furaneol ganglion gas chromatography geniculate geniculate ganglion grapes heterocyclic heterocyclic compounds hexanal hydrolysates hydroperoxide identified isolated ketones lipid methyl monoterpenes odor threshold optical oxazoles oxidation peppermint peptides perceived intensity petrosal petrosal ganglion picked pineapple plant pork precursors proteins pyrazine reaction Research response salmon sensory sesquiterpene)0 sodium sotolon species spices stimulus storage studies sugar sugary aroma sweet synthetic Table taste systems Technol Tenax trap Trolox umami umami taste unsaturated volatiles yeast