Flavor of foods and beverages: chemistry and technology: proceedings of a conference; Athens, June 27-29, 1978

439 Pages·1978·20.128 MB·English

by  George Charalambous, Ernährungswissenschaftler Aegypten USA, George E Inglett, Biochemiker

FLAVOR OF FOODS AND BEVERAGES
Chemistry and Technology
Academic Press Rapid Manuscript Reproduction
Proceedings of a conference sponsored by the Agricultural and Food
Chemistry Division of the American Chemical Society,
held in Athens, Greece, June 27-29, 1978
FLAVOR OF FOODS
AND BEVERAGES
Chemistry and Technology
EDITED BY
GEORGE CHARALAMBOUS
Technical Center
Anheuser Busch, Inc.
St. Louis, Missouri
GEORGE E. INGLETT
u.s. Department of Agriculture
Federal Research, North Central Region
Peoria, Illinois
ACADEMIC PRESS New York San Francisco London 1978
A Subsidiary of Harcourt Brace Jovanovich, Publishers
COPYRIGHT © 1978, BY ACADEMIC PRESS, INC.
ALL RIGHTS RESERVED.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR
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ACADEMIC PRESS, INC.
111 Fifth Avenue, New York, New York 10003
United Kingdom Edition published by
ACADEMIC PRESS, INC. (LONDON) LTD.
24/28 Oval Road, London NWI 7DX
Library of Congress Cataloging in Publication Data
Main entry under title:
Flavor of foods and beverages.
Proceedings of a symposium held June 27-28, 1977,
Athens, Greece.
I. Flavor-Congresses. 2. Flavoring essences-
Congresses. I. Charalambous, George, Date
II. Inglett, G.E., Date
TP372.5.F55 664'.5 78-11177
ISBN 0-12-169060-1
PRINTED IN THE UNITED STATES OF AMERICA
CONTENTS
List of Contributors ix
Preface xiii
1. Flavor Modification
C. E. Eriksson
2. New Developments in Meat Aroma Research 15
Ivon Fiament, Bruno Willhalm, and Gunther Ohlo!J
3. Flavor Problems in the Application of Soy Protein Materials
as Meat Substitutes 33
GodeJridus A. M. van den Ouweland and Leonard Schutte
4. Flavoring Vegetable Protein Meat Analogs 43
R. F. Heinze, M. B. Ingle, and J. F. Reynolds
5. Flavor Development of White and Provincial Greek Bread.
Traditional and Rural Breadmaking Process 57
E. C. Voudouris, M. E. Komaitis, and B. Pattakou
6. Some Recent Advances in the Knowledge of Cheese Flavor 65
Jacques Adda, Sylviane Roger, and Jean-Pierre Dumont
7. Flavor Aspects of Chocolate 75
Dominique Reymond and Walter Rostagno
8. Cocoa Substitution 81
Willi Grab, Walter Brugger, and Derek Taylor
9. Biomolecular Studies of a Class of Sweet Compounds 91
Lloyd N. Ferguson, Rose W. Bragg, Yvonne Chow,
Susan Howell, and Manque Winters
v
vi Contents
10. Intense Sweetness of Natural Origin 97
G. E. Inglett
11. Flavor Interactions with Food Ingredients from Headspace
Analysis Measurements 113
Fouad Z. Saleeb and John G. Pickup
12. Occurrence of Amadori and Heyns Rearrangement Products
in Processed Food and Their Role in Flavor Formation 131
GodeJridus A. M. van den Ouweland, Hein G. Peer,
and Sing Boen Tjan
13. Formation of Lactones and Terpenoids by Microorganisms 145
Roland Tressl, Martin Apetz, Ronald Arrieta,
and Klaus Gunter Grunewald
14. The Chemistry of the Black-Caramel Color Substances
of Several Human Foods 169
J. P. J. Casier, A. Ahmadi Zenouz, and G. M. J. De Paepe
15. Characterization of Synthetic Substances in Food Flavors
by Isotopic Analysis 199
Jacques Bricout and Joseph Koziet
16. Analysis of Air Odorants in the Environment of
a Confections Manufacturing Plant 209
M. M. Hussein and D. A. M. Mackay
17. Cat and Human Taste Responses to L-a-Amino Acid
Solutions 231
James C. Boudreau
18. Aroma Analysis of Virgin Olive Oil by Head Space (Volatiles)
and Extraction (Polyphenols) Techniques 247
G. Montedoro, M. Bertuccio/i, and F. Anichini
19. The Volatile Fraction of Orange Juice.
Methods for Extraction and Study of Composition 283
Jose Alberola and Luis J. Izquierdo
20. The Aroma of Various Teas 305
Tei Yamanishi
Contents vii
2l. Relationship between Physical and Chemical Analysis and
Taste-Testing Results with Beers 329
Manfred Moll, That Vinh, and Roland F1ayeux
22. The Aroma Composition of Distilled Beverages and
Perceived Aroma of Whisky 339
Paula Jounela-Eriksson
23. Wine Flavor 355
Pascal Ribereau-Gayon
24. Alteration in a Wine Distillate during Ageing 381
S. van Straten, G. Jonk, and L. van Gemert
25. Possibilities of Characterizing Wine Quality and
Vine Varieties by Means of Capillary Chromatography 391
A. Rapp. H. Hastrich. L. t."nxe/, and W. Knipser
Index 419
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LIST OF CONTRIBUTORS
Numbers in parentheses indicate the pages on which the authors' contributions begin.
Jacques Adda (65), Institut National de la Recherche Agronomique,
F-78350 Jouy-en-Josas, France
Jose Alberola (283), Instituto de Agroquimica y Technologia de Alimentos,
Jaime Roig 11, Valencia 10, Spain
F. Anichini (247), Istituto Industrie Agrarie, UniversiUl Studi Perugia,
1-06100 Perugia, San Costanzo, Italy
Martin Apetz (145), Lebensmitteltechnologie und Biotechnologie, Tech
nische UniversitiH Berlin, FB 13-Chem.-techn. Analyse, D-l000 Ber
lin 65, Seestrasse 13, Germany
Ronald Arrieta (145), Lebensmitteltechnologie und Biotechnologie, Tech
nische Universitat Berlin, FB 13-Chem.-techn. Analyse, D-l000 Ber
lin 65, Seestrasse 13, Germany
M. Bertuccioli (247), Istituto Industrie Agrarie, Universita Studi Perugia,
1-06100 Perugia, San Costanzo, Italy
James C. Boudreau (231), Sensory Sciences Center, University of Texas,
Houston, Texas 77030
Rose W. Bragg (91), California State University, Los Angeles, California
90032
Walter Brugger (81), Givaudan Diibendorf Limited, Ueberlandstrasse 138,
CH-8600 Diibendorf, Switzerland
Jacques Bricout (199), Institut de Recherches Appliquees aux Boissons, 120
avenue du Marechal Foch, F-94003 Creteil Cedex, France
J. P. J. Casier (169), Katholieke Universiteit Leuven, Laboratory of Ap
plied Carbohydrate and Cereal Chemistry, 36 Prinses Lydialaan,
B-3030 Heverlee, Belgium
Yvonne Chow (91), California State University, Los Angeles, California
90032
G. M. J. De Paepe (169), Katholieke Universiteit Leuven, Laboratory of
Applied Carbohydrate and Cereal Chemistry, 36 Prinses Lydialaan,
B-3030 Heverlee, Belgium
ix