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Flavor Chemistry

Thirty Years of Progress

  • Book
  • © 1999

Overview

Editors:
  1. Roy Teranishi

    1. Formerly of United States Department of Agriculture, Agricultural Research Service, Albany, USA

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  2. Emily L. Wick

    1. Formerly of Massachusetts Institute of Technology, Cambridge, USA
      Mount Holyoke College, South Hadley, USA

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    You can also search for this editor in PubMed   Google Scholar

  3. Irwin Hornstein

    1. Formerly of United States Department of Agriculture, Agricultural Research Service, Beltsville, USA
      United States Agency for International Development, USA

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Table of contents (36 chapters)

  1. Front Matter

    Pages i-xi
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  2. Flavor Chemistry

    • Roy Teranishi, Emily L. Wick, Irwin Hornstein
    Pages 1-8

  3. Mass Spectrometry in Flavor Chemistry

    • M. Herderich
    Pages 9-17

  4. Thirty Years of Flavor NMR

    • Gérard J. Martin, Maryvonne L. Martin
    Pages 19-30

  5. Analytical Authentication of Genuine Flavor Compounds

    • A. Mosandl
    Pages 31-41

  6. A Concerted Procedure for the Generation, Concentration, Fractionation, and Sensory Evaluation of Maillard Reaction Products

    • T. H. Parliment
    Pages 43-54

  7. The Potential of Intermolecular and Intramolecular Isotopic Correlations for Authenticity Control

    • H.-L. Schmidt, D. Weber, A. Rossmann, R. A. Werner
    Pages 55-61

  8. Quantification of Aroma-Impact Components by Isotope Dilution Assay—Recent Developments

    • Imre Blank, Christian Milo, Jianming Lin, Laurent B. Fay
    Pages 63-74

  9. Flavor Chemistry—The Last 30 Years

    • Wilhelm Pickenhagen
    Pages 75-87

  10. Limonin Bitterness in Citrus Juices

    • Shin Hasegawa
    Pages 89-106

  11. Instability of Citrus Flavors and Recent Attempts at Their Stabilization

    • T. Hiramoto, K. Tokoro, T. Kanisawa
    Pages 107-115

  12. Thirty Years of Coffee Chemistry Research

    • Otto G. Vitzthum
    Pages 117-133

  13. Progress of Tea Aroma Chemistry

    • Tei Yamanishi, Akio Kobayashi
    Pages 135-145

  14. Characterization of Key Odorants in Chocolate

    • Peter Schieberle, Petra Pfnuer
    Pages 147-153

  15. Development and Application of Dairy Flavors

    • Leonard Schutte
    Pages 155-165

  16. Beer Flavor

    • H. Sone, T. Fujii, S. Yamano
    Pages 167-173

  17. Chemistry of Lipid Oxidation

    • David B. Min, Hyung-Ok Lee
    Pages 175-187

  18. Surfing on the Scent Waves in the Food Flavor Sea

    • Ivon Flament, Regula Näf
    Pages 189-198

  19. Flavor Chemicals with Pungent Properties

    • Markus Gautschi, Xiaogen Yang, Robert G. Eilerman, Georg Fráter
    Pages 199-210

  20. Biotechnological Production of Natural Flavor Materials

    • Ian L. Gatfield
    Pages 211-227
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Keywords

About this book

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

Editors and Affiliations

  • Formerly of United States Department of Agriculture, Agricultural Research Service, Albany, USA

    Roy Teranishi

  • Formerly of Massachusetts Institute of Technology, Cambridge, USA

    Emily L. Wick

  • Mount Holyoke College, South Hadley, USA

    Emily L. Wick

  • Formerly of United States Department of Agriculture, Agricultural Research Service, Beltsville, USA

    Irwin Hornstein

  • United States Agency for International Development, USA

    Irwin Hornstein

Bibliographic Information

  • Book Title: Flavor Chemistry

  • Book Subtitle: Thirty Years of Progress

  • Editors: Roy Teranishi, Emily L. Wick, Irwin Hornstein

  • DOI: https://doi.org/10.1007/978-1-4615-4693-1

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

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

  • Hardcover ISBN: 978-0-306-46199-6Published: 31 August 1999

  • Softcover ISBN: 978-1-4613-7125-0Published: 05 November 2012

  • eBook ISBN: 978-1-4615-4693-1Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XI, 439

  • Topics: Food Science, Industrial Chemistry/Chemical Engineering

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