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 asparagine autoxidation beef Biol bitter butanoate butyl characteristic Chem Chemistry chicken chiral components concentration constituents cooked meats dynamic headspace 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 glucose grapes headspace sampling heterocyclic heterocyclic compounds hexanal hexyl hydrolysates hydroperoxide identified isolated ketones lipid methyl monoterpenes odor threshold oxazoles oxidation peppermint peptides perceived intensity petrosal ganglion picked pineapple plant pork precursors proteins pyrazine reaction Research responsible salmon sensory sesquiterpene)0 sodium sotolon species stimulus storage sugar sugary aroma sweet synthetic Table taste systems Tenax trap Trolox umami unsaturated volatiles yeast yield