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Flavor Chemistry of Ethnic Foods

  • Book
  • © 1999

Overview

Editors:
  1. Fereidoon Shahidi

    1. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada

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  2. Chi-Tang Ho

    1. Department of Food Science, Cook College Rutgers, The State University of New Jersey, New Brunswick, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

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Table of contents (25 chapters)

  1. Front Matter

    Pages i-viii
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  2. Flavor Chemistry of Ethnic Foods

    • F. Shahidi, C.-T. Ho
    Pages 1-4

  3. Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings

    • Akio Kobayashi, Etsuko Sugawara
    Pages 5-14

  4. Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis)

    • A. Apriyantono, H. Husain, L. Lie, M. Jodoamidjojo, N. L. Puspitasari-Nienaber
    Pages 15-31

  5. Volatile Compounds Isolated from Sa Cha Sauce

    • Chao-Yin Tai, Chi-Tang Ho
    Pages 33-39

  6. Formation of Volatile Acids During Fermentation of Fish Sauce

    • Norlita G. Sanceda, Emiko Suzuki, Tadao Kurata
    Pages 41-53

  7. Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods

    • Chi-Tang Ho, Jiangang Li, May-Chien Kuo
    Pages 55-76

  8. Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb

    • K. R. Cadwallader, R. Surakarnkul, S.-P. Yang, T. E. Webb
    Pages 77-84

  9. Wasabi, Japanese Horseradish, and Horseradish

    • Hideki Masuda, Yasuhiro Harada, Toshio Inoue, Noriaki Kishimoto, Tatsuo Tano
    Pages 85-96

  10. Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Galangal (Alpinia Galanga Willd.)

    • Kikue Kubota, Yuki Someya, Yoshiko Kurobayashi, Akio Kobayashi
    Pages 97-104

  11. Volatile Composition of Pandan Leaves (Pandanus Amaryllifolius)

    • J. Jiang
    Pages 105-109

  12. Emission of Blanched Broccoli Volatiles in Headspace During Cooking

    • Heikki Kallio, Päivi Raimoaho, Tuomas Virtalaine
    Pages 111-117

  13. Flavor of Kweni (Mangifera Odorata Griff), an Exotic Tropical Fruit

    • C. H. Wijaya, A. Apriyantono, T. May, H. Raharja, T. A. Ngakan
    Pages 119-125

  14. Use of Electronic Nose Technology to Examine Apple Quality*

    • Arthur M. Spanier, John C. Beaulieu, Karen L. Bett, Ken Gross
    Pages 127-140

  15. Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca Groenlendica)

    • Fereidoon Shahidi, Ming-Xia Liu
    Pages 141-149

  16. Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon

    • Tzou-Chi Huang, Yea-Chyi Chiou, Chi-Tang Ho
    Pages 151-158

  17. Changes in Flavor-Related Compounds in Meat Treated with Organic Acids

    • Héctor Escalona, Sharon K. Ogden, Isabel Guerrero, Andrew J. Taylor
    Pages 159-168

  18. Flavor Differences due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose)

    • Arthur M. Spanier, Monica Flores, Fidel Toldrá
    Pages 169-183

  19. Thermally Generated Volatiles in Roselle Tea

    • Pi-Jen Tsai, Tzou-Chi Huang, Shyh-Hung Chen, Chi-Tang Ho
    Pages 185-195

  20. Phenolic Compounds as Astringent Factors in Black Tea Liquors

    • E. Ponce, A. J. Taylor
    Pages 197-209
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Keywords

About this book

Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.

Editors and Affiliations

  • Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada

    Fereidoon Shahidi

  • Department of Food Science, Cook College Rutgers, The State University of New Jersey, New Brunswick, USA

    Chi-Tang Ho

Bibliographic Information

  • Book Title: Flavor Chemistry of Ethnic Foods

  • Editors: Fereidoon Shahidi, Chi-Tang Ho

  • DOI: https://doi.org/10.1007/978-1-4615-4783-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1999

  • Hardcover ISBN: 978-0-306-46124-8Published: 30 June 1999

  • Softcover ISBN: 978-1-4613-7166-3Published: 05 November 2012

  • eBook ISBN: 978-1-4615-4783-9Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: VIII, 272

  • Topics: Food Science

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