CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS

Kapitel in diesem Buch

1. Frontmatter I
2. PREFACE V
3. ACKNOWLEDGEMENTS VII
4. CONTENTS IX
5. SECTION I. SENSORY METHODOLOGY
6. A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH 3
7. FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS 33
8. MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY 47
9. SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING 53
10. COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY 63
11. ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS 69
12. EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES 83
13. SENSORY EVALUATION IN A "NATURAL ENVIRONMENT" 93
14. SECTION II. APPLICATION OF SENSORY METHODS
15. PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS 103
16. SOME PROPERTIES OF ODORIFEROUS MOLECULES 133
17. PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES 145
18. PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS 165
19. THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR 179
20. THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS 195
21. STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS 203
22. IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER 211
23. FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY 217
24. A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST 227
25. SECTION III. INSTRUMENTAL ANALYSIS
26. RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY 233
27. THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY 253
28. MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES 287
29. COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING 301
30. QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS 315
31. AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY 323
32. COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS 339
33. APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS 345
34. A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER 361
35. COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL 369
36. ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES 377
37. ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY 385
38. SECTION IV. FORMATION OF FLAVOUR
39. FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR 397
40. SHIGEMATSU VARIATION OF THE MAILLARD REACTION 417
41. MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES 433
42. INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR 449
43. FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS 479
44. FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS 495
45. POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES 509
46. ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO 529
47. MICROBIAL FORMATION OF FLAVOURS 539
48. AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION 547
49. CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS 557
50. FLAVOUR CONSTITUENTS OF MALT 579
51. CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS 599
52. SUNLIGHT FLAVOURS IN CHAMPAGNE WINES 609
53. SECTION V. APPLICATION AND TECHNOLOGY
54. ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS 619
55. PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS 635
56. CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS 649
57. CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS 665
58. USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS 671
59. AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK 683
60. INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS 693
61. THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL 701
62. INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN 707
63. STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK 717
64. SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS 729
65. SECTION VI. MOLECULAR ASPECTS OF FLAVOUR
66. STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE 741
67. BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY 757
68. AUTHOR INDEX 771
69. SUBJECT INDEX 773