Food Flavor Chemistry Sensory Evaluation And Biological Activity Hirotoshi Tamura by Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, And Gary R. Takeoka (eds.) 9780841221314, 9780841274112, 0841221316, 0841274118 instant download after payment.

Content: Comprehensive two-dimensional gas chromatography: application to aroma and essential oil analysis / M.D.R. Gomes da Silva, Z. Cardeal, and P.J. Marriott --
Analytical and sensory characterization of chiral flavor compounds via capillary gas chromatography on cyclodextrins modified by acetal-containing side chains / K.-H. Engel ... [et al.] --
Improved application of semiconducting metal oxides as a detector for high-resolution gas chromatography / Hajime Komura ... [et al.] --
Measurement of flavor-soy protein interactions in low-moisture solid food systems by inverse gas chromatography / Qiaxuan Zhou and Keith R. Cadwallader --
Volatile components and characteristic odorants in headspace aroma obtained by vacuum extraction of Philippine pineapple (Ananas comosus (L.) Merr.) / Takashi Akioka and Katsumi Umano --
C₁₃-norisoprenoid concentrations in grapes as affected by sunlight and shading / Silke M.G. Stevens and Susan E. Ebeler --
Effects of characteristic volatiles of boiled celery on chicken broth flavor / Yoshiko Kurobayashi, Akira Fulita, and Kikue Kubota --
Identification of aroma components during processing of the famous Formosa oolong tea "Oriental Beauty" / Miharu Ogura ... [et al.] --
Volatile constituents of mesquite (prosopis) pods / Gary Takeoka ... [et al.] --
Painting and memory in the discovery of aroma chemicals: the case of sulfur containing odorants and odorant precursors in axillary sweat odor / Antoine E. Geutier ... [et al.] --
Effect of irradiation and other processing treatments on the flavor quality of apple cider / Terri D. Boylston ... [et al.] --
Flavor contribution and formation of epoxydecenal isomers in black tea / Kenji Kumazawa, Yoshiyuki Wada, and Hideki Masuda --
Maillard volatile generation from reaction of glucose with dipeptides, gly-ser, and ser-gly / Chih-Ying Lu ... [et al.] --
The role of (5E)-2,6-dimethyl-5,7-octadiene-2,3-diol as aroma precursor in Badea (passiflora quadrangularis L.) fruit / Coralia Osorio and Carmenza Duque --
Genes and enzymes involved in strawberry flavor formation / W. Schwab ... [et al.] --
Volatiles from the thermal interaction of E-2 pentenal with methioine or cysteine under non-queous conditions / Dimitrios Zabaras and Peter Varelis --
Mixture suppression of perceived intensities in an odor mixture / Masahiro Chide and Hirotoshi Tamura --
Some mutual interactions between lactones and other aroma constituents of food present in concentrations below their odor threshold / Yoko Hashimoto, Yuriko Ito, and Kikue Kubota --
Why naturally healthy berries may be seen as unpleasant and non-appetitive? / M.A. Sandell ... [et al.] --
Picking aroma character compounds in citrus limon oils by using odor thresholds in aroma mixtures / Hirotoshi Tamura ... [et al.] --
Flavor release and perception of custard deserts: influence of food composition and oral parameters / Saskia M. van Ruth ... [et al.] --
Evaluation of the antioxidant potential of various plant essential oils / Alfreda Wei and Takayuki Shibamoto --
Some biological effects of raspberry ketone and its precursor / Tekeshi Ikemoto, Tomohiro Yokota, and Shintaro Inoue.