Flavor Chemistry of Ethnic Foods

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

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.

• Oxidation
• Stereochemistry
• aldehydes
• chemistry
• processing
• soy

• 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

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