3rd Weurman Symposium Proceedings of the International Conference, Munich April 28-30, 1981
Verlag:
DE GRUYTER
Erschienen:
05.11.2019
Seitenanzahl:
794
EAN:
9783110844061
Sprache:
Englisch
Format:
PDF
Schutz:
Adobe-DRM
Teilen Sie dieses Produkt im Social Web
Flavour '81
Frontmatter -- PREFACE -- ACKNOWLEDGEMENTS -- CONTENTS -- SECTION I. SENSORY METHODOLOGY -- A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH -- FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS -- MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY -- SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING -- COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY -- ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS -- EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES -- SENSORY EVALUATION IN A "NATURAL ENVIRONMENT" -- SECTION II. APPLICATION OF SENSORY METHODS -- PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS -- SOME PROPERTIES OF ODORIFEROUS MOLECULES -- PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES -- PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS -- THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR -- THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS -- STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS -- IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER -- FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY -- A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST -- SECTION III. INSTRUMENTAL ANALYSIS -- RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY -- THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY -- MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES -- COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING -- QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS -- AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY -- COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS -- APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS -- A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER -- COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL -- ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES -- ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY -- SECTION IV. FORMATION OF FLAVOUR -- FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR -- SHIGEMATSU VARIATION OF THE MAILLARD REACTION -- MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES -- INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR -- FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS -- FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS -- POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES -- ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO -- MICROBIAL FORMATION OF FLAVOURS -- AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION -- CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS -- FLAVOUR CONSTITUENTS OF MALT -- CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS -- SUNLIGHT FLAVOURS IN CHAMPAGNE WINES -- SECTION V. APPLICATION AND TECHNOLOGY -- ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS -- PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS -- CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS -- CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS -- USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS -- AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK -- INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS -- THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL -- INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN -- STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK -- SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS -- SECTION VI. MOLECULAR ASPECTS OF FLAVOUR -- STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE -- BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY -- AUTHOR INDEX -- SUBJECT INDEX
