Food Flavors: Formation, Analysis and Packaging Influences

Foreword. Acknowledgements. Overview. Thirty years of the AH-B theory (T.E. Acree et al.). The Gatt-Trips agreement - what it is and how has it changed the playing field for all applicants for United States patents (S.P. Ludwig, A.C. Gogoris). Flavornet: a database of aroma compounds based on odor potency in natural products (H. Arn, T.E. Acree). Beverage flavor emulsion - a form of emulsion liquid membrane microencapsulation (C.-T. Tan). New beverages: the flavored coffee (M. Bononi et al.). Indicators for evaluation of lipid oxidation and off-flavor development in food (F. Shahidi). Analysis of Flavors. Aroma analysis of coffee brew by gas chromatography-olfactometry (K.D. Deibler et al.). Electronic nose versus multicapillary gas chromatography: application of rapid differentiation of essential oils (T. Talou et al.). Quantitation of potent food aroma compounds by using stable isotope labeled and unlabeled internal standard methods (M. Preininger). Simplification of complex flavor mixtures via micro extraction class separation (T.H. Parliment). A simulated mouth to study flavor release from alcoholic beverages (S.J. Withers et al.). Comparisons of volatile compounds released during consumption of Cheddar cheeses by different consumers (C.M. Delahunty et al.). Effect of adsorbent particle size on the water-ethanol separation by cellulosic substrates (G. Vareli et al.). Influence of extraction procedure on the aroma composition of Thymus Zygis L.; and Mentha Pulegium L. (M. Moldão-Martins et al.). Hypericin and Hypericin-like substance analytical problems (F. Tateo et al.). Sensory Evaluation. Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis (R.T. Marsili, N. Miller). Sensory properties of musty compounds in food (E. Chambers et al.). Evaluation in score of the intensity of salty and umami tastes (R. Kuramitsu). Sensory characteristics of chemical compounds potentially associated with smoky aroma in foods (D.H. Chambers et al.). Identification of tasty compounds of cooked cured ham: physico-chemical and sensory approaches (J. Valentin et al.). Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies (N. Sommerer et al.). Effect of distillation process factors on ouzo flavor examined by sensory evaluation (A. Geronti et al.). Formation of inosinic acid as the taste compound in the fermentation of Japanese Sake (K. Fujisawa, M. Yoshino). Aroma, Meat. Volatile composition of Southern European dry-cured hams (P.J. Dirinck, F. van Opstaele). Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor (A.S. Guillard et al.). Influence of fat on the flavor of an emulsified meat product (F.F.V. Chevance, L.J. Farmer). Aroma-impact components in cooked tail meat of freshwater crayfish (Procambarus clarkii) (K.R. Cadwallader, H.H. Baek). Comparison of flavor characteristics of domestic chicken and broiler as affected by different processing methods (A. Apriyantono, Indrawaty). Aroma, Fruits and Vegetables. Comparison of flavor components in fresh and cooked tomatillo with red plum tomato (R.J. McGorrin, L. Gimelfarb). Effect of thermal treatment in the headspace volatile compounds of tomato juice (M. Servili et al.). Fresh-cut pineapple (Ananas sp.) flavor. Effect of storage (A.M. Spanier et al.). GC-MS analysis of volatile compounds in Durian (Durian zibethinus Murr.) (J. Jiang et al.). The effect of drying treatment on the flavor and quality of Longan fruit (C.Y. Chang et al.). Effect of processing conditions on volatile composition of apple jellies and jams (M. Moldão-Martins et al.). The relationship between ethylene and aroma volatiles production in ripening climacteric fruit (S.Grant Wyllie et al.). Aroma, Miscellaneous. Sensory characterization of Halloumi cheese and relationship with headspace composition (J.R. Piggott et al.). Comparison study of UHT milk aroma (L. Hashim, H. Chaveron). Some toxic culinary herbs in North America (A.O. Tucker, M.J. Maciarello). Influence of preparation on the aroma compounds in an oatmeal porridge (M.J. Morello). Characterization of flavor of tea produced different tea area (M. Kato, M. Omori). Studies on the formation of special aroma compounds of Pouchung tea made from different varieties (Y.S. Chen et al.). Egyptian onion oil (N.A. Shaath, F.B. Flores). Maillard Chemistry. Melanoidins in the Maillard reaction (T. Obretenov, G. Vernin). Formation of volatile sulfur compounds in reaction mixtures containing cysteine and three different ribose compounds (D.S. Mottram, I.C. Nobrega). Flavor formation from the interactions of sugars and amino acids under microwave heating (T.H. Yu et al.). Characterization of intermediate 3-oxazolines and 3-thiazolines from the reaction of 3-hydroxy-2-butanone and ammonium sulfide (C.-T. Ho et al.). Mechanistic studies on the formation of thiazolidine and structurely related volatiles in cysteamine/carbonyls model system (T.C. Huang et al.). Effect of antioxidants on the formation of volatiles from the Maillard reaction (A. Arnoldi et al.). Formation of Flavors in Foods and Model Systems. The use of roasting kinetics data to characterize natural and artificial chocolate aroma precursors (G.P. Rizzi, P.R. Bunke). Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products (M. Flores et al.). Effect of adding free amino acids to Cheddar cheese curd on flavor development (J.M. Wallace, P.F. Fox). The influence of fat deterioration on food aroma in model system during storage (M. Chen, G.A. Reineccius). The effect of the addition of supplementary seeds and skins during fermentation on the chemical and sensory characteristics of red wines (E. Revilla et al.). Factors Influencing Food Flavors. Role of phenolics in flavor of rapeseed protein products (M. Naczk et al.). Effect of ethanol strength on the release of higher alcohols and aldenhydes in model solutions (H. Escalona-Buendia et al.). Ultrasonic inactivation of the soybean trypsin inhibitors (H.H. Liang et al.). Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull hazard sensory analysis (M. Bili, P.S. Taoukis). Behavior of histamine during fermentation of fish sauce determined by an oxygen sensor using a purified amine oxidase (N.G. Sanceda et al.). Effect of crystallization time on composition of butter oil in acetone (F.M. Fouad et al.). Antimicrobial effect of volatile oils of garlic and horse-radish (G. Patkai et al.). Auto-oxidation. Changes of the flavor of monoterpenes during their auto-oxidation under storage conditions (J. Pokorný et al.). Effect of Rosemary and 1,4-dihydro pyridines on oxidative and flavor changes of bergamot oil (F. Pudil et al.). Effect of &agr;-tocopherol (vitamin E) at the retention of essential oil, color and texture of chios mastic resin during storage (D. Papanicolaou et al.). Dietary oil and endogenous antioxidants in hyperlipemia: uric acid (T.R. Watkins et al.). Changes in citrus hystrix oil during auto-oxidation (F. Pudil et al.). Packaging. Studies on the development of a quick test for predicting the sorption properties of refillable polycarbonate bottles (P.G. Demertzis, R. Franz). Recycling old polymers in bi-layer bottles. Effect of the volume of the solid food on the contaminant transfer (I.D. Rosca, J.M. Vergnaud). Polypropylene as active packaging material for aroma sorption from model orange juice (R. Lebosse et al.). Identification of the source of an off-odor in premiums intended for use with dry mix beverages (D. Apostolopoulos). Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into ground meat (A.B. Badeka, M.G. Kontominas). Effect of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials (K.A. Riganakos). Author index. Subject index.