Table Of ContentFood Flavors and Chemistry
Advances of the New Millennium
These proceedings are dedicated to the memory of Mary Ho, wife of Professor
Chi-Tang Ho, who was a gracious supporter of these conferences.
Food Flavors and Chemistry
Advances of the New Millennium
Edited by
A.M. Spanier
US Department of Agriculture, Beltsville, Maryland, USA
F. Shahidi
Memorial University of Newfoundland, St Johns, Newfoundland,
Canada
T.H. Parliment
Consultant, New City, New York, USA
C. Mussinan
International Flavors and Fragrances, Union Beach, New Jersey, USA
C.-T. HO
Rutgers University, New Brunswick, New Jersey, USA
E. Tratras Contis
Eastern Michigan University, Ypsilanti, Michigan, USA
RSmC
ROYAL SOCIETY OF CHEMISTRY
The proceedings of the 10th International Flavor Conference, held 4-7 July 2000 in Paros,
Greece
Special Publication No. 274
ISBN 0-85404-875-8
A catalogue record for this book is available from the British Library
0 The Royal Society of Chemistry 2001
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Preface
The second annual George Charalambous Memorial Symposium was the 10th in
the series of International Flavor Conferences held in the venue of the Greek
islands. This meeting was sponsored by the Agricultural and Food Chemistry
Division (AGFD) of the American Chemical Society and was attended by leaders in
the field of flavor and food chemistry. These International Flavor Conferences have
been held as a global forum for leaders in the field of flavor and food chemistry to
present their results covering recent research activities. As in 1997, this symposium
was held as a memorial to George Charalambous, who was the driving force in the
first eight symposia. His work is being carried on by the organizing committee who
were so inspired by George Charalambous’ creation of this International
Conference that we enthusiastically continue his mission.
This Flavor Conference was held 2-7 July 2000 on the Greek Island of Paros,
which is part of the Cyclades group. Participants represented the North American,
European, Asian and South American continents.
As in previous years, this conference stresses flavors as its main theme but also
includes important topics in food chemistry (analytical methods, packaging,
storage, etc.) and production (safety, patents). Food may be nutritious, visually
appealing, easy to prepare, yet if it does not possess desirable flavors it will not be
consumed. These proceedings include papers presented at the conference describing
positive flavor notes and how to enhance them in foods. In addition, the
proceedings describe undesirable flavors and propose methods to eliminate or
reduce these unwanted notes. The chemistry of foods and packaging aspects of
foods were discussed in detail, since packaging controls scnsory attributes,
appearance and microbiological safety. Information gained by researchers in food
chemistry has found numerous practical applications for improving foods, and
symposia such as this have a goal of transferring basic knowledge to finished
products.
Two extraordinary events were held during this international conference. In
cooperation with the FZavor and Fragrance Journal, the first ever Firmenich Flavor
and Fragrance Science Award was presented at the conference. The first recipient
of this award is Dr. Paul Breslin of the Monell Chemical Senses Center. This
prestigious award is presented to an outstanding younger scientist. His award
address is included in these proceedings.
In addition, AGFD sponsored a mini-symposium entitled Modern Advances in
Dairy Flavor Chemistry arranged by Prof. Robert McGorrin. This section
emphasizes the most recent developments in dairy flavor chemistry and comprises
the following segments:
Cheese and cultured dairy flavors
Flavor biogeneration pathways
Isolation and identification methods
vi Contents
Chemical changes and stability
Sensory measurements
The organizers wish to acknowledge generous contributions towards the
conference’s expenses from International Flavors and Fragrances, Firmenich and
Kraft. We also wish to acknowledge Eastern Michigan University for the
production and printing of the conference abstract book.
We hope that the 11t h International Flavor Conference, scheduled for the summer
of 2003, will be as successful.
The Editors
April 2001
Contents
Overview
The New U.S. Patent Law: What Impact on Chemical Inventions? 3
Adda C. Gogoris, S. Peter Ludwig and Jason M. Schivent
Olestra versus Natural Lipids: A Critical Review 17
F.M. Fouad, O.A. Mamer, F. Sauriol, F. Shahidi and G. Ruhenstroth-Bauer
Firmenich Award Address
Human Gustation and Flavor 33
P.A.S. Breslin
Dairy
Advances in Dairy Flavor Chemistry 67
Robert J. McGorrin
Perceivable Odorants in Fresh and Heated Sweet Cream Butters 85
.IT . Budin, C. Milo and G.A. Reineccius
The Effect of Manipulating Ripening Temperatures on Cheddar Cheese Flavor 97
LA. Hannon, T.P. Beresford, M. Wilkinson, C.M. Delahunty and
P.A . Morrissey
Relationships between the Odor and Flavor Attributes and the Volatile
Composition and Gross Composition of Cheese 108
J.B. Lawlor, C.M. Delahuny, M. Wilkinson and G. Sheehan
Determination of the Cause of Off-Flavors in Milk by Dynamic Headspace
GC/MS and Multivariate Data Analysis 118
R. T. Marsili and N. Miller
Determination of Taste-Active Compounds in a Bitter Camembert Cheese
and Evolution of Their Impact on Taste during Ripening 130
E. Engel, C. Septier, I? Feyen, S. Nicklaus, C. Salles and J.L. Le Queri
Characterization of Volatile Flavors in Enzyme-Modified and Natural
Cheddar Cheese 141
B.H. Lee, S. Hailelassie, I? Yaylayan and B. Stewart
vii
V1l.l. l Food Flavors and Chemistry: Advances of the New Millennium
Development of Characteristic Flavor in Idiazabal Cheese Adding
Commercial Lipases 151
I. Hernandez, M. Virto, F. Chavari-i, G. Ceballos, A. Santisteban,
F.J. Pirez Elortondo, M. Albisu, L.J.R. Barrh and M. de Renobales
Effect of Milk Composition and Heating on Flavor and Aroma of Yogurt 160
P. Panagiotidis and C. Tzia
Composition
Flavor Characteristics of Tempe 171
A. Apriyantono, Nurkori, S. Nurjanah and B. Satiawihardja
Compositions and Contents of Catechins in Various Kinds of Fresh Tea
Leaves-Comparisons between Assam Variety and China Variety 183
Ryoyasu Saijo, Miyuki Kato and Yoshiyuki Takeda
Quantitative Change of Glycosides as Aroma Precursors during the Oolong
Tea Manufacturing Process 197
D. Wang, E. Kurasawa, K. Kubota, A. Kobayashi and I.-M. Juan
The Application of HPLC Analysis of Anthocyanins to Differentiate Red
Grapes and Wines 203
E. Revilla, G. Martin-Ortega and J.M. Ryan
Enantiomeric Distribution of a-Pinene, P-Pinene, Sabinene and Limonene
in Various Citrus Essential Oils 216
S.B. Mitiku. H. Ukeda and M. Sawamura
GC/O Studies on the Volatile Components of Shadberry (Anzelunchier
Arborea Nutt.)F ruit 232
T.H. Parlinzent
Headspace Cornposition of Virgin Olive Oil Evaluated by Solid Phase
Microextraction: Relationships with the Oil Sensory Characteristics 236
M. Servili, R. Selvaggini, A. Taticchi and G.F . Montedoro
Headspace Analysis of Volatile Flavor Compounds of Olive Oils from
Lianolia Variety 248
h? T. Skizas, M. Tasioula-Margari and M.M. Komaitis
The Olive Biophenols: Hedonic-Sensory Descriptors of EVOO and WOTOs
in The Mediterranean Aliment Culture 253
Nicola A. Uccella
Contents ix
Headspace Aroma of “Wild Onion” Trees 266
Xiaogen Yang, Dave Josephson, JeffPeppet, Robert Eilerman, Willi Grab
and Klaus Gassenmeier
Flavor Profiling of 12 Edible European Truffles 274
T. Talou, M. Doumenc-Faure and A. Gaset
SDE-GC-MS Profiling of Short- and Long-Tem Ripened Fermented Sausages 28 1
P. Dirinck and F. Van Opstaele
Formation of Flavors
Chemistry of Fried Food Flavors 29 1
Kathleen Warner and William E. Neff
Formation of Geraniol-Related Compounds in Ginger 305
Y. Sekiwa, N. Mikami, K. Kubota and A. Kobayashi
Role of L-Serine and L-Threonine in the Generation of Sugar-Specific
Rebctive Intermediates during the Maillard Reaction 313
KA. Yuylayan and A. Wnorowski
Production of Short Chain Fatty Acid Esters by Pseudomonas Fragi
CRDA 037 Grown on a Synthetic Medium 318
E. Fonchy, P. Chalier, A. Houde, A. Morin andJ. Crouzet
Production of Representative Cooked Mussel Extracts and Evaluation by
GC/O of the Aroma Characteristics of Mussels during Their Storage 328
S. Le Gum, C. Prost and M. Demaimay
Determination of Seasonal and Thermal Processing Changes in Grapefruit
Juice Aroma Active Components Using GC-Olfactometry 336
R. Rouse8 P. Jella and J. Lin
Quality and Sensory Acceptance of a Potassium Chloride Added Fish Sauce 346
NG. Sanceda, E. Suzuki and T. Kurata
Analysis
Optimization for the Analysis of Pyrazines in Aqueous Solution by Direct 36 1
Immersion-Solid Phase Microextraction
Yuxuan Cai and Chi-Tang Ho
X Food Flavors and Chemistry: Advances of the New Millennium
Development of' a Trapping System for Isolation of Volatile Flavor
Compounds from Different Food Matrices 373
R. Przybylski
Optimization of Vacuum Distillation Methods for the Extraction of Volatile
Compounds of Oysters Crassostrea Gigas 3 80
A.-L. Pennarun, C. Prost and M. Demaimay
Preparative Separations of a-Ionone and a-Damascone Enantiomers
with Simulated Moving Bed Chromatography 3 86
G. Zenoni, F. Quattrini, M. Mazzotti, C. Fuganti and M. Morbidelli
Gas ChromatographylOlfactometry Panel Training: A Time-Intensity
Approach for Odor Evaluation 394
S. Hulin-Bertaud, P.J. 0 'Riordan and C.M. Delahunty
Identification of Alcoholic Beverages by Coupling Gas Chromatography and
Electronic Nose 404
J.A. Ragazzo, P. Chalier, J. Crouzet and C. Ghommidh
Application of Electronic Nose for Coffee and Ready to Drink Beverage 412
R.K. Saleeb, L.M. Press, K. Cale and R. Skrobanskr
Use of Nuclear 'Techniques for the Measurement of Trace Elements in Food -
Part I1 420
E, Tratras Contis
The Suitability of Fourier Transform Infrared Methodology for the Prediction
Of Dimethylamine Content in Frozen Minced Hake 424
J. Pink, M. Naczk and D. Pink
Application of Fast Atom Bombardment (FAB) and Atmospheric Pressure
Chemical Ionization (APCI) Mass Spectrometry for the Identification of
Lipids and Their Oxidation Products 433
O.A.M amer, D. Boismenu, F.M. Fouad, F. Shahidi and
G. Ruhenstroth-Bauer
A Two-Method Comparative Analytical Approach for the Spcctrophotometric
Determination of Total Iron Content in Various Greek Red and White Wines 449
K.A. Riganakos, A. C. Pappas, I.N. Savvaidis, F. G. Mane and
P. G. Veltsistas
Confirmation of Synthetic (Fossil Fuel) Origin of Individual Components in a
Complex Flavor by GC/C/IRMS 613Ca nd Accelerator Mass Spectrometry 14C
Measurement 462
R.A. Culp, J.M. Legato and D.R. Smith
