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37 results on '"Flavor--Congresses"'

1. Flavour Science : Proceedings From XIII Weurman Flavour Research Symposium

Author

Vicente Ferreira, Ricardo Lopez, Vicente Ferreira, and Ricardo Lopez

Subjects
Flavor--Congresses, Flavor--Biotechnology--Congresses
Abstract

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends

Published
2013

2. Recent Advances in the Analysis of Food and Flavors

Author

Cynthia J. Mussinan, Stephen Toth, M. J. Herderich, T. E. Siebert, M. Parker, Y. Hayasaka, C. Curtin, M. Mercurio, Roman Lang, Anika Wahl, Timo Stark, Thomas Hofmann, M. Wakabayashi, H. Wakabayashi, S. Nörenberg, B. Reichardt, K. Kubota, K.-H. Engel, J. Lin, Y. Wang, Mingchih Fang, Keith R. Cadwallader, Richard Hiserodt, Li Chen, Joost Broekhans, Hans Leijs, Thomas S. Collins, Anna Hjelmeland, Susan E. Ebeler, Alice Ewert, Michael Granvogl, Peter Schieberle, Deshou Jiang, Yuan Huang, Devin G. Peterson, Gerold Jerz, Josué A. Murillo-Velásquez, Irina Skrjabin, Recep Gök, Peter Winterhalter, Andreas Degenhardt, Margit Liebig, Birgit Kohlenberg, Beate Hartmann, Michael Roloff, Stefan Brennecke, Laurence Guibouret, Berthold Weber, Gerhard Krammer, Xiaofen Du, Russell Rouseff, Michael H. Tunick, Diane L. Van Hekken, Cynthia J. Mussinan, Stephen Toth, M. J. Herderich, T. E. Siebert, M. Parker, Y. Hayasaka, C. Curtin, M. Mercurio, Roman Lang, Anika Wahl, Timo Stark, Thomas Hofmann, M. Wakabayashi, H. Wakabayashi, S. Nörenberg, B. Reichardt, K. Kubota, K.-H. Engel, J. Lin, Y. Wang, Mingchih Fang, Keith R. Cadwallader, Richard Hiserodt, Li Chen, Joost Broekhans, Hans Leijs, Thomas S. Collins, Anna Hjelmeland, Susan E. Ebeler, Alice Ewert, Michael Granvogl, Peter Schieberle, Deshou Jiang, Yuan Huang, Devin G. Peterson, Gerold Jerz, Josué A. Murillo-Velásquez, Irina Skrjabin, Recep Gök, Peter Winterhalter, Andreas Degenhardt, Margit Liebig, Birgit Kohlenberg, Beate Hartmann, Michael Roloff, Stefan Brennecke, Laurence Guibouret, Berthold Weber, Gerhard Krammer, Xiaofen Du, Russell Rouseff, Michael H. Tunick, and Diane L. Van Hekken

Subjects
Food--Analysis--Congresses, Flavor--Congresses, Food--Analysis
Published
2012

3. Flavor Chemistry : Thirty Years of Progress

Author

Roy Teranishi, Emily L. Wick, Irwin Hornstein, Roy Teranishi, Emily L. Wick, and Irwin Hornstein

Subjects
Flavor--Congresses, Food--Odor--Congresses, Flavoring essences--Congresses
Abstract

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

Published
2012

4. Headspace Analysis of Foods and Flavors : Theory and Practice

Author

Russell L. Rouseff, Keith R. Cadwallader, Russell L. Rouseff, and Keith R. Cadwallader

Subjects
Food--Analysis--Congresses, Flavor--Congresses
Abstract

Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included.'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject, then buy this book immediately!'– Aubrey Parsons, governing council member, International Union for Food Science and Technology

Published
2012

5. Controlling Maillard Pathways To Generate Flavors

Author

Andrew J. Taylor, M. A. J. S. van Boekel, Dimitrios P. Balagiannis, Jack Howard, Jane K. Parker, Neil Desforges, Donald S. Mottram, Yu Wang, Chi-Tang Ho, M. A. Glomb, J. Gobert, M. Voigt, Tomas Davidek, Silke Illmann, Andreas Rytz, Hélène Chanvrier, Greet Vandeputte, Heike P. Schuchmann, Imre Blank, Josef Kerler, Marlene R. Moskowitz, Devin G. Peterson, David A. Baines, Sandra Bishara, S. I. F. S. Martins, A. Leussink, E. A. E. Rosing, G. A. Desclaux, C. Boucon, J. Stephen Elmore, Andrew T. Dodson, Adrian Briddon, Nigel G. Halford, Neil C. Da Costa, Michael Z. Chen, Debra Merritt, Laurence Trinnaman, George P. Rizzi, A. J. Taylor, L. Sivasundaram, L. Moreau, G. A. Channell, S. E. Hill, Andrew J. Taylor, M. A. J. S. van Boekel, Dimitrios P. Balagiannis, Jack Howard, Jane K. Parker, Neil Desforges, Donald S. Mottram, Yu Wang, Chi-Tang Ho, M. A. Glomb, J. Gobert, M. Voigt, Tomas Davidek, Silke Illmann, Andreas Rytz, Hélène Chanvrier, Greet Vandeputte, Heike P. Schuchmann, Imre Blank, Josef Kerler, Marlene R. Moskowitz, Devin G. Peterson, David A. Baines, Sandra Bishara, S. I. F. S. Martins, A. Leussink, E. A. E. Rosing, G. A. Desclaux, C. Boucon, J. Stephen Elmore, Andrew T. Dodson, Adrian Briddon, Nigel G. Halford, Neil C. Da Costa, Michael Z. Chen, Debra Merritt, Laurence Trinnaman, George P. Rizzi, A. J. Taylor, L. Sivasundaram, L. Moreau, G. A. Channell, and S. E. Hill

Subjects
Flavoring essences, Food--Analysis, Maillard reaction, Maillard reaction--Congresses, Flavor--Congresses, Food--Analysis--Congresses
Published
2010

6. Recent Advances in Food and Flavor Chemistry : Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Author

Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis, Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, and Ellene Tratras Contis

Subjects
Flavor--Congresses, Food--Analysis--Congresses, Food--Composition--Congresses
Abstract

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The 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 previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. This book covers several topical areas and includes: -A historical look at the use of isotopic analyses for flavour authentication -Computer-aided organic synthesis as a tool for generation of potentially new flavouring compounds from ascorbic acid -Butter flavors and microwave popcorn: A review of health issues and industry actions -The aroma of guavas - Key aroma compounds and influence of tissue disruption -Flavour release in lipid rich food matrices; in vitro and in vivo measurement using proton transfer reaction mass spectrometry -A study of the fate of aspartame and flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS -Study on the interaction of selected phenolic acids with bovine serum albumin.

Published
2010

7. Food Flavor

Author

Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, Gary R. Takeoka, M. D. R. Gomes da Silva, Z. Cardeal, P. J. Marriott, K.-H. Engel, M. Dregus, Ch. Becker, H. Reder, E. Takahisa, Hajime Komura, Mariko Sugimura, Kazuo Onaga, Hiroshi Koda, Qiaoxuan Zhou, Keith R. Cadwallader, Takashi Akioka, Katsumi Umano, Silke M. G. Stevens, Yoshiko Kurobayashi, Akira Fujita, Miharu Ogura, Tomomi Kinoshita, Bun-ichi Shimizu, Fumiharu Shirai, Kazuhiko Tokoro, Mu-Lien Lin, Kanzo Sakata, Gary Takeoka, Peter Felker, Dante Prokopiuk, Lan Dao, Antoine E. Gautier, Christian Starkenmann, Frédéric Begnaud, Myriam Troccaz, Terri D. Boylston, Loretta R. Crook, Cheryll A. Reitmeier, Fransiska Yulianti, Kenji Kumazawa, Yoshiyuki Wada, Hideki Masuda, Chih-Ying Lu, Richard Payne, Zhigang Hao, Chi-Tang Ho, Coralia Osorio, Carmenza Duque, W. Schwab, S. Lunkenbein, D. Klein, E. M. J. Salentijn, T. Raab, J. Muñoz-Blanco, Dimitrios Zabaras, Peter Varelis, Masahiro Chida, Yoko Hashimoto, Yuriko Ito, M. A. Sandell, K. M. Tiitinen, T. A. Pohjanheimo, H. P. Kallio, P. A. S. Breslin, Yuko Hata, Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, Gary R. Takeoka, M. D. R. Gomes da Silva, Z. Cardeal, P. J. Marriott, K.-H. Engel, M. Dregus, Ch. Becker, H. Reder, E. Takahisa, Hajime Komura, Mariko Sugimura, Kazuo Onaga, Hiroshi Koda, Qiaoxuan Zhou, Keith R. Cadwallader, Takashi Akioka, Katsumi Umano, Silke M. G. Stevens, Yoshiko Kurobayashi, Akira Fujita, Miharu Ogura, Tomomi Kinoshita, Bun-ichi Shimizu, Fumiharu Shirai, Kazuhiko Tokoro, Mu-Lien Lin, Kanzo Sakata, Gary Takeoka, Peter Felker, Dante Prokopiuk, Lan Dao, Antoine E. Gautier, Christian Starkenmann, Frédéric Begnaud, Myriam Troccaz, Terri D. Boylston, Loretta R. Crook, Cheryll A. Reitmeier, Fransiska Yulianti, Kenji Kumazawa, Yoshiyuki Wada, Hideki Masuda, Chih-Ying Lu, Richard Payne, Zhigang Hao, Chi-Tang Ho, Coralia Osorio, Carmenza Duque, W. Schwab, S. Lunkenbein, D. Klein, E. M. J. Salentijn, T. Raab, J. Muñoz-Blanco, Dimitrios Zabaras, Peter Varelis, Masahiro Chida, Yoko Hashimoto, Yuriko Ito, M. A. Sandell, K. M. Tiitinen, T. A. Pohjanheimo, H. P. Kallio, P. A. S. Breslin, and Yuko Hata

Subjects
Food--Biotechnology--Congresses, Food--Sensory evaluation--Congresses, Flavor--Congresses, Food--Analysis--Congresses, Food additives--Congresses
Published
2008

8. Flavor of Dairy Products

Author

Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorrin, W. James (Jim) Harper, Mary E. Carunchia Whetstine, Raymond T. Marsili, Jennifer Mei, Gary Reineccius, Tanoj. K. Singh, John P. Jerrell, Hedwig Schlichtherle-Cerny, Miroslava I. Imhof, Estrella Fernández García, Jacques O. Bosset, Michael C. Qian, Helen M. Burbank, Michael H. Tunick, Jeffery R. Broadbent, James L. Steele, Scott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, Joanne E. Hughes, Devin G. Peterson, Paula M. Colahan-Sederstrom, Rajesh V. Potineni, Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorrin, W. James (Jim) Harper, Mary E. Carunchia Whetstine, Raymond T. Marsili, Jennifer Mei, Gary Reineccius, Tanoj. K. Singh, John P. Jerrell, Hedwig Schlichtherle-Cerny, Miroslava I. Imhof, Estrella Fernández García, Jacques O. Bosset, Michael C. Qian, Helen M. Burbank, Michael H. Tunick, Jeffery R. Broadbent, James L. Steele, Scott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, Joanne E. Hughes, Devin G. Peterson, Paula M. Colahan-Sederstrom, and Rajesh V. Potineni

Subjects
Dairy products--Flavor and odor--Congresses, Milk--Flavor and odor--Congresses, Dairy products--Composition--Congresses, Cheese--Composition--Congresses, Milk--Composition--Congresses, Flavor--Congresses
Published
2007

9. Flavour Science : Recent Advances and Trends

Author

Wender L.P. Bredie, Mikael Agerlin Petersen, Wender L.P. Bredie, and Mikael Agerlin Petersen

Subjects
Flavoring essences, Flavoring essences--Congresses, Flavor--Congresses, Odors
Abstract

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.• Efficiently summarises the current front line research within food flavor• Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology • The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Published
2006

10. Process and Reaction Flavors

Author

Deepthi K Weerasinghe, Mathias A. Sucan, Mathias K. Sucan, Deepthi K. Weerasinghe, John B. Hallagan, Kimberly Janiec, Charles H. Manley, Edith Cullen-Innis, Ana I. Carrapiso, M. Rosa Carrapiso, Arporn Jarunrattanasri, Keith R. Cadwallader, Chockchai Theerakulkait, Brian Byrne, Junwu (Eric) Xi, Chi-Tang Ho, Kris B. de Roos, Kees Wolswinkel, Gerben Sipma, Christoph Winterhalter, Peter Schieberle, Thomas Hofmann, Frank Deters, Cathy Davies, George P. Rizzi, F. Robert, H. Simian, J. Héritier, J. Quiquerez, I. Blank, G. A. Channell, A. J. Taylor, C. Salles, E. Engel, S. Nicklaus, J. L. Le Quéré, Xuetong Fan, Deepthi K Weerasinghe, Mathias A. Sucan, Mathias K. Sucan, Deepthi K. Weerasinghe, John B. Hallagan, Kimberly Janiec, Charles H. Manley, Edith Cullen-Innis, Ana I. Carrapiso, M. Rosa Carrapiso, Arporn Jarunrattanasri, Keith R. Cadwallader, Chockchai Theerakulkait, Brian Byrne, Junwu (Eric) Xi, Chi-Tang Ho, Kris B. de Roos, Kees Wolswinkel, Gerben Sipma, Christoph Winterhalter, Peter Schieberle, Thomas Hofmann, Frank Deters, Cathy Davies, George P. Rizzi, F. Robert, H. Simian, J. Héritier, J. Quiquerez, I. Blank, G. A. Channell, A. J. Taylor, C. Salles, E. Engel, S. Nicklaus, J. L. Le Quéré, and Xuetong Fan

Subjects
Maillard reaction--Congresses, Flavor--Congresses, Food industry and trade--Safety measures
Published
2005

11. Challenges in Taste Chemistry and Biology

Author

Thomas Hofmann, Chi-Tang Ho, Wilhelm Pickenhagen, Robert F. Margolskee, Bernd Bufe, Ellen Schöley-Pohl, Dietmar Krautwurst, Wolfgang Meyerhof, Beverly J. Tepper, Kathleen L. Keller, Natalia V. Ullrich, A. A. Bachmanov, D. R. Reed, X. Li, G. K. Beauchamp, Stephen A. Gravina, Richard A. McGregor, Rita Nossoughi, John Kherlopian, Harald Ottinger, Oliver Frank, Shengmin Sang, Jin Woo Jhoo, Christophe C. Galopin, Stefan M. Furrer, Andreas Goeke, Tomislav Soldo, Christoph Cerny, Fabien Robert, Renaud Villard, Hanifah Nuryani Lioe, Anton Apriyantono, Dedi Fardiaz, Budiatman Satiawihardja, Jennifer M. Ames, Elizabeth L. Inns, F. Robert, I. Blank, L. B. Fay, E. Beksan, T. Hofmann, P. Schieberle, Hedwig Schlichtherle-Cerny, Michael Affolter, Hideyuki Suzuki, Hidehiko Kumagai, David J. Cook, Tracey A. Hollowood, Elodie Pettelot, Andrew J. Taylor, Thomas N. Asquith, Robert L. Swaine, Olusola Lamikanra, Thomas Hofmann, Chi-Tang Ho, Wilhelm Pickenhagen, Robert F. Margolskee, Bernd Bufe, Ellen Schöley-Pohl, Dietmar Krautwurst, Wolfgang Meyerhof, Beverly J. Tepper, Kathleen L. Keller, Natalia V. Ullrich, A. A. Bachmanov, D. R. Reed, X. Li, G. K. Beauchamp, Stephen A. Gravina, Richard A. McGregor, Rita Nossoughi, John Kherlopian, Harald Ottinger, Oliver Frank, Shengmin Sang, Jin Woo Jhoo, Christophe C. Galopin, Stefan M. Furrer, Andreas Goeke, Tomislav Soldo, Christoph Cerny, Fabien Robert, Renaud Villard, Hanifah Nuryani Lioe, Anton Apriyantono, Dedi Fardiaz, Budiatman Satiawihardja, Jennifer M. Ames, Elizabeth L. Inns, F. Robert, I. Blank, L. B. Fay, E. Beksan, T. Hofmann, P. Schieberle, Hedwig Schlichtherle-Cerny, Michael Affolter, Hideyuki Suzuki, Hidehiko Kumagai, David J. Cook, Tracey A. Hollowood, Elodie Pettelot, Andrew J. Taylor, Thomas N. Asquith, Robert L. Swaine, and Olusola Lamikanra

Subjects
Flavor--Congresses, Flavoring essences--Congresses, Food--Odor--Congresses, Taste--Congresses
Published
2003

12. Food Flavors and Chemistry : Advances of the New Millennium

Author

Arthur M Spanier, Fereidoon Shahidi, Thomas H Parliment, Cynthia Mussinan, Chi-Tang Ho, Ellene Tratras Contis, Arthur M Spanier, Fereidoon Shahidi, Thomas H Parliment, Cynthia Mussinan, Chi-Tang Ho, and Ellene Tratras Contis

Subjects
Flavor--Congresses
Abstract

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.

Published
2001

13. Aroma Active Compounds in Foods

Author

Gary R. Takeoka, Matthias Güntert, Karl-Heinz Engel, I. Blank, S. Devaud, L. B. Fay, C. Cerny, M. Steiner, B. Zurbriggen, Peter Winterhalter, Bernd Bonnländer, Gary Takeoka, Susan E. Ebeler, Gay M. Sun, Allen K. Vickers, Phil Stremple, Xiaogen Yang, Jeanne M. Davidsen, Robert N. Antenucci, Robert G. Eilerman, R. J. McGorrin, L. Gimelfarb, Helmut Guth, Katja Buhr, Roberto Fritzler, P. Schieberle, A. Buettner, Gerhard Krammer, Stefan Lambrecht, Horst Sommer, Horst Surburg, Peter Werkhoff, K.-H. Engel, A. Schellenberg, H.-G. Schmarr, Wilhelm Pickenhagen, Akio Kobayashi, Kikue Kubota, Dongmei Wang, Takako Yoshimura, L.-A. Garbe, H. Lange, R. Tressl, H. Weenen, J. G. M. van der Ven, John Didzbalis, Chi-Tang Ho, M. Nozaki, M. Ikeuchi, N. Suzuki, W. Schwab, T. König, B. Gutsche, M. Hartl, R. Hübscher, P. Schreier, Hideki Masuda, Yasuhiro Harada, Noriaki Kishimoto, Tatsuo Tano, Yu-Wen Feng, Terry E. Acree, Edward H. Lavin, Gary R. Takeoka, Matthias Güntert, Karl-Heinz Engel, I. Blank, S. Devaud, L. B. Fay, C. Cerny, M. Steiner, B. Zurbriggen, Peter Winterhalter, Bernd Bonnländer, Gary Takeoka, Susan E. Ebeler, Gay M. Sun, Allen K. Vickers, Phil Stremple, Xiaogen Yang, Jeanne M. Davidsen, Robert N. Antenucci, Robert G. Eilerman, R. J. McGorrin, L. Gimelfarb, Helmut Guth, Katja Buhr, Roberto Fritzler, P. Schieberle, A. Buettner, Gerhard Krammer, Stefan Lambrecht, Horst Sommer, Horst Surburg, Peter Werkhoff, K.-H. Engel, A. Schellenberg, H.-G. Schmarr, Wilhelm Pickenhagen, Akio Kobayashi, Kikue Kubota, Dongmei Wang, Takako Yoshimura, L.-A. Garbe, H. Lange, R. Tressl, H. Weenen, J. G. M. van der Ven, John Didzbalis, Chi-Tang Ho, M. Nozaki, M. Ikeuchi, N. Suzuki, W. Schwab, T. König, B. Gutsche, M. Hartl, R. Hübscher, P. Schreier, Hideki Masuda, Yasuhiro Harada, Noriaki Kishimoto, Tatsuo Tano, Yu-Wen Feng, Terry E. Acree, and Edward H. Lavin

Subjects
Food--Odor--Congresses, Flavoring essences--Congresses, Flavor--Congresses
Published
2001

14. Flavor Release

Author

DEBORAH D. ROBERTS, ANDREW J. TAYLOR, Rob S. T. Linforth, B. A. Harvey, M. S. Brauss, Willi Grab, Hans Gfeller, P. Dunphy, F. Boukobza, S. Chengappa, A. Lanot, J. Wilkins, C. Yeretzian, A. Jordan, H. Brevard, W. Lindinger, Richard K. Payne, John N. Labows, Xiaoyan Liu, A. Buettner, P. Schieberle, J. M. Davidson, T. A. Hollowood, Kris B. de Roos, A. Voilley, M. A. Espinosa Diaz, C. Druaux, P. Landy, Michèle Marin, I. Baek, E. N. Friel, Marcus Harrison, Alan Parker, Guoping Lian, Mark E. Malone, Ingrid A. M. Appelqvist, Terry C. Goff, Jenny E. Homan, John P. G. Wilkins, F. E. Escher, J. Nuessli, B. Conde-Petit, Isabelle Goubet, Jean-Luc Le Quéré, E. Sémon, A.-M. Seuvre, Maria G. Semenova, Anna S. Antipova, Larisa E. Belyakova, Yurii N. Polikarpov, Tamara A. Misharina, Margarita B. Terenina, Rimma V. Golovnya, Donald S. Mottram, Ian C. C. Nobrega, Markus Lübke, Elisabeth Guichard, Saskia M. van Ruth, Jacques P. Roozen, Philippe Pollien, K. D. Deibler, T. E. Acree, Marielle Charles, Sandrine Lambert, Philippe Brondeur, Jean-Luc Courthaudon, Elizabeth A, DEBORAH D. ROBERTS, ANDREW J. TAYLOR, Rob S. T. Linforth, B. A. Harvey, M. S. Brauss, Willi Grab, Hans Gfeller, P. Dunphy, F. Boukobza, S. Chengappa, A. Lanot, J. Wilkins, C. Yeretzian, A. Jordan, H. Brevard, W. Lindinger, Richard K. Payne, John N. Labows, Xiaoyan Liu, A. Buettner, P. Schieberle, J. M. Davidson, T. A. Hollowood, Kris B. de Roos, A. Voilley, M. A. Espinosa Diaz, C. Druaux, P. Landy, Michèle Marin, I. Baek, E. N. Friel, Marcus Harrison, Alan Parker, Guoping Lian, Mark E. Malone, Ingrid A. M. Appelqvist, Terry C. Goff, Jenny E. Homan, John P. G. Wilkins, F. E. Escher, J. Nuessli, B. Conde-Petit, Isabelle Goubet, Jean-Luc Le Quéré, E. Sémon, A.-M. Seuvre, Maria G. Semenova, Anna S. Antipova, Larisa E. Belyakova, Yurii N. Polikarpov, Tamara A. Misharina, Margarita B. Terenina, Rimma V. Golovnya, Donald S. Mottram, Ian C. C. Nobrega, Markus Lübke, Elisabeth Guichard, Saskia M. van Ruth, Jacques P. Roozen, Philippe Pollien, K. D. Deibler, T. E. Acree, Marielle Charles, Sandrine Lambert, Philippe Brondeur, Jean-Luc Courthaudon, and Elizabeth A

Subjects
Food--Sensory evaluation--Congresses, Flavor--Congresses
Published
2000

15. Flavor Chemistry

Author

SARA J. RISCH, CHI-TANG HO, Charles H. Manley, Gary A. Reineccius, Fereidoon Shahidi, T. H. Parliment, R. J. McGorrin, Wilfried Schwab, Thomas A. Konar, Russell Rouseff, Michael Naim, Jane E. Friedrich, Terry E. Acree, Peter Schieberle, Thomas Hofmann, Petra Münch, A. J. Taylor, R. S. T. Linforth, I. Baek, M. Brauss, J. Davidson, D. A. Gray, SARA J. RISCH, CHI-TANG HO, Charles H. Manley, Gary A. Reineccius, Fereidoon Shahidi, T. H. Parliment, R. J. McGorrin, Wilfried Schwab, Thomas A. Konar, Russell Rouseff, Michael Naim, Jane E. Friedrich, Terry E. Acree, Peter Schieberle, Thomas Hofmann, Petra Münch, A. J. Taylor, R. S. T. Linforth, I. Baek, M. Brauss, J. Davidson, and D. A. Gray

Subjects
Flavor--Congresses, Flavoring essences--Congresses, Food--Odor--Congresses
Published
2000

17. Food Taste Chemistry

Author

JAMES C. BOUDREAU, JOSEPH ORAVEC, NGA KIEU HOANG, THOMAS D. WHITE, SHIZUKO YAMAGUCHI, V. S. GOVINDARAJAN, H.-D. BELITZ, W. CHEN, H. JUGEL, R. TRELEANO, H. WIESER, J. GASTEIGER, M. MARSILI, YASUO ARIYOSHI, KARL HEINZ NEY, J. SOLMS, R. WYLER, SHOJI KONOSU, AHMED FAHMY MABROUK, MITSUO NAMIKI, JAMES C. BOUDREAU, JOSEPH ORAVEC, NGA KIEU HOANG, THOMAS D. WHITE, SHIZUKO YAMAGUCHI, V. S. GOVINDARAJAN, H.-D. BELITZ, W. CHEN, H. JUGEL, R. TRELEANO, H. WIESER, J. GASTEIGER, M. MARSILI, YASUO ARIYOSHI, KARL HEINZ NEY, J. SOLMS, R. WYLER, SHOJI KONOSU, AHMED FAHMY MABROUK, and MITSUO NAMIKI

Subjects
Food--Analysis--Congresses, Flavor--Congresses, Taste--Congresses
Published
1979

18. Flavor Chemistry

Author

RON G. BUTTERY, FEREIDOON SHAHIDI, ROY TERANISHI, K.-H. Engel, J. Heidlas, W. Albrecht, R. Tressl, P. Dirinck, H. De Pooter, N. Schamp, Patrick J. Williams, Mark A. Sefton, Bevan Wilson, Akio Kobayashi, C. Karahadian, R. C. Lindsay, M. M. Leahy, G. A. Reineccius, Chi-Tang Ho, James T. Carlin, David W. Armstrong, Bruce Gillies, Hiroshi Yamazaki, James C. Boudreau, P. Overbosch, W. J. Soeting, W. Pickenhagen, Hiromichi Kato, Mee Ra Rhue, Toshihide Nishimura, Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, Keith P. Sands, T. Talou, M. Delmas, A. Gaset, Robert A. Flath, Louisa C. Ling, G. Takeoka, E. L. Wheeler, R. L. Wieczorek, M. Guentert, RON G. BUTTERY, FEREIDOON SHAHIDI, ROY TERANISHI, K.-H. Engel, J. Heidlas, W. Albrecht, R. Tressl, P. Dirinck, H. De Pooter, N. Schamp, Patrick J. Williams, Mark A. Sefton, Bevan Wilson, Akio Kobayashi, C. Karahadian, R. C. Lindsay, M. M. Leahy, G. A. Reineccius, Chi-Tang Ho, James T. Carlin, David W. Armstrong, Bruce Gillies, Hiroshi Yamazaki, James C. Boudreau, P. Overbosch, W. J. Soeting, W. Pickenhagen, Hiromichi Kato, Mee Ra Rhue, Toshihide Nishimura, Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, Keith P. Sands, T. Talou, M. Delmas, A. Gaset, Robert A. Flath, Louisa C. Ling, G. Takeoka, E. L. Wheeler, R. L. Wieczorek, and M. Guentert

Subjects
Flavor--Congresses, Flavoring essences--Congresses
Published
1989

19. Sulfur Compounds in Foods

Author

CYNTHIA J. MUSSINAN, MARY E. KEELAN, B. S. Mistry, G. A. Reineccius, B. L. Jasper, Jeffrey S. Steely, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Arthur M. Spanier, Casey C. Grimm, James A. Miller, Eric Block, Elizabeth M. Calvey, M. Naim, U. Zehavi, I. Zuker, R. L. Rouseff, S. Nagy, Hsi-Wen Chin, Robert C. Lindsay, Fereidoon Shahidi, F. Chan, Yan Zheng, Chi-Tang Ho, Jennifer M. Ames, Thomas H. Parliment, Howard D. Stahl, Akhile C. Onodenalore, Jozef Synowiecki, Donald S. Mottram, Marta S. Madruga, Tung-Hsi Yu, Chung-May Wu, Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, P. Werkhoff, R. Tressl, E. Kersten, C. Nittka, D. Rewicki, Kikue Kubota, Akio Kobayashi, Jason P. Eiserich, Takayuki Shibamoto, Mendel Friedman, Luke K. T. Lam, Jilun Zhang, Fuguo Zhang, Boling Zhang, CYNTHIA J. MUSSINAN, MARY E. KEELAN, B. S. Mistry, G. A. Reineccius, B. L. Jasper, Jeffrey S. Steely, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Arthur M. Spanier, Casey C. Grimm, James A. Miller, Eric Block, Elizabeth M. Calvey, M. Naim, U. Zehavi, I. Zuker, R. L. Rouseff, S. Nagy, Hsi-Wen Chin, Robert C. Lindsay, Fereidoon Shahidi, F. Chan, Yan Zheng, Chi-Tang Ho, Jennifer M. Ames, Thomas H. Parliment, Howard D. Stahl, Akhile C. Onodenalore, Jozef Synowiecki, Donald S. Mottram, Marta S. Madruga, Tung-Hsi Yu, Chung-May Wu, Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, P. Werkhoff, R. Tressl, E. Kersten, C. Nittka, D. Rewicki, Kikue Kubota, Akio Kobayashi, Jason P. Eiserich, Takayuki Shibamoto, Mendel Friedman, Luke K. T. Lam, Jilun Zhang, Fuguo Zhang, and Boling Zhang

Subjects
Food--Composition--Congresses, Sulfur compounds--Congresses, Flavor--Congresses
Published
1994

20. Lipids in Food Flavors

Author

CHI-TANG HO, THOMAS G. HARTMAN, Qinyun Chen, Wesley T. Yang, David B. Min, Rudolf Juuping Hsieh, Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, A. M. Spanier, A. J. St. Angelo, C. C. Grimm, J. A. Miller, Y. B. Lee, C. V. Morr, Juan P. Salinas, Karl Karmas, Joseph Lech, Robert T. Rosen, Hui-Ing Hwang, Mukund V. Karwe, Henry V. Izzo, Reginald Ruiz, M. E. Bailey, J. Suzuki, L. N. Fernando, H. A. Swartz, R. W. Purchas, K. R. Cadwallader, H. H. Baek, H. Y. Chung, M. W. Moody, I. J. Jeon, Charles F. Lin, Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, Udaya Wanasundara, Lucy Sun Hwang, Chung-Wen Chen, Ronald B. Pegg, Shan-rong Chou, Chee-Kok Chin, S. K. Raghavan, D. R. Connell, A. Khayat, CHI-TANG HO, THOMAS G. HARTMAN, Qinyun Chen, Wesley T. Yang, David B. Min, Rudolf Juuping Hsieh, Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, A. M. Spanier, A. J. St. Angelo, C. C. Grimm, J. A. Miller, Y. B. Lee, C. V. Morr, Juan P. Salinas, Karl Karmas, Joseph Lech, Robert T. Rosen, Hui-Ing Hwang, Mukund V. Karwe, Henry V. Izzo, Reginald Ruiz, M. E. Bailey, J. Suzuki, L. N. Fernando, H. A. Swartz, R. W. Purchas, K. R. Cadwallader, H. H. Baek, H. Y. Chung, M. W. Moody, I. J. Jeon, Charles F. Lin, Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, Udaya Wanasundara, Lucy Sun Hwang, Chung-Wen Chen, Ronald B. Pegg, Shan-rong Chou, Chee-Kok Chin, S. K. Raghavan, D. R. Connell, and A. Khayat

Subjects
Flavor--Congresses, Lipids--Congresses
Published
1994

21. The Analysis and Control of Less Desirable Flavors in Foods and Beverages

Author

George Charalambous and George Charalambous

Subjects
Flavor--Congresses, Food--Analysis--Congresses
Abstract

The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Congress of the North American Continent under the auspices of the Agricultural and Food Chemistry Division of American Chemical Society. The papers explore advances in the analysis and control or prevention of less desirable taste and aroma factors in foods and beverages such as fish and shellfish, meat, cheese, soy proteins, corn syrup, water, citrus juices, milk, and beer. This book is comprised of 15 chapters and begins with a review of advances in the separation of volatile components, particularly with respect to gas chromatography. The reader is then introduced to methods and procedures for analysis and control of less desirable flavors in fish and shellfish, meat, cheese, corn syrup, soy proteins, citrus juices, milk, beer, and wine. The analysis and control of taste and odor of public water supplies which are used commonly for food processing and manufacture are also considered. Furthermore, the techniques used to minimize, remove, or mask the bitter flavor that arises unintentionally during enzymatic hydrolysis of proteins are described. This monograph will be a useful resource for students, chemists, and food technologists, as well as growers, processors, fabricated food and beverage manufacturers, brewers, wine makers, distillers, and consumers.

Published
1980

22. Flavor Quality: Objective Measurement

Author

Robert F. Gould, RICHARD A. SCANLAN, WALTER G. JENNINGS, ANDREW DRAVNIEKS, HOWARD R. MOSKOWITZ, CYNTHIA N. DUBOSE, MARY JO REUBEN, ZATA VICKERS, JOHN J. POWERS, DAVID R. GODWIN, ROLF E. BARGMANN, A. A. WILLIAMS, A. G. H. LEA, C. F. TIMBERLAKE, R. C. LINDSAY, ROBERT D. CARTER, JOHN A. CORNELL, Robert F. Gould, RICHARD A. SCANLAN, WALTER G. JENNINGS, ANDREW DRAVNIEKS, HOWARD R. MOSKOWITZ, CYNTHIA N. DUBOSE, MARY JO REUBEN, ZATA VICKERS, JOHN J. POWERS, DAVID R. GODWIN, ROLF E. BARGMANN, A. A. WILLIAMS, A. G. H. LEA, C. F. TIMBERLAKE, R. C. LINDSAY, ROBERT D. CARTER, and JOHN A. CORNELL

Subjects
Food--Analysis--Congresses, Flavor--Congresses, Food--Quality--Congresses
Published
1977

23. Lipids As a Source of Flavor

Author

MICHAEL K. SUPRAN, IRA LITMAN, SCHELLY NUMRYCH, STEPHEN S. CHANG, ROBERT J. PETERSON, CHI-TANG HO, W. W. NAWAR, S. J. BRADLEY, S. S. LOMANNO, G. G. RICHARDSON, R. C. WHITEMAN, BRAJA D. MOOKHERJEE, ROBERT W. TRENKLE, HAROLD P. DUPUY, MONA L. BROWN, MICHAEL G. LEGENDRE, JAMES I. WADSWORTH, ERIC T. RAYNER, D. A. LILLARD, H. J. DUTTON, L. WENDELL HAYMON, JAMES C. ACTON, MICHAEL K. SUPRAN, IRA LITMAN, SCHELLY NUMRYCH, STEPHEN S. CHANG, ROBERT J. PETERSON, CHI-TANG HO, W. W. NAWAR, S. J. BRADLEY, S. S. LOMANNO, G. G. RICHARDSON, R. C. WHITEMAN, BRAJA D. MOOKHERJEE, ROBERT W. TRENKLE, HAROLD P. DUPUY, MONA L. BROWN, MICHAEL G. LEGENDRE, JAMES I. WADSWORTH, ERIC T. RAYNER, D. A. LILLARD, H. J. DUTTON, L. WENDELL HAYMON, and JAMES C. ACTON

Subjects
Lipids--Congresses, Flavor--Congresses
Published
1978

24. Flavor Technology

Author

CHI-TANG HO, CHEE-TECK TAN, CHAO-HSIANG TONG, Alexis Huyghues-Despointes, Varoujan A. Yaylayan, B. S. Mistry, P. D. Wilson, G. A. Reineccius, Guangyuan Lu, Bruce I. Peterson, Tzou-Chi Huang, Hui-Yin Fu, Raivo Karmas, Marcus Karel, Patrick S. Lee, Chwan Kong King, M. H. Cho, X. Zheng, S. S. Wang, Y. Kim, M. H. Auerbach, Fereidoon Shahidi, Udaya N. Wanasundara, Ibrahim Kayali, Christopher C. Heisig, Stig E. Friberg, K. Y. Tse, Q. Jiang, Y. C. Chiew, Paolo C. Trubiano, Norman Weiner, Rajiv Mathur, Phil Capasso, Z. Helena Qi, Allan R. Hedges, CHI-TANG HO, CHEE-TECK TAN, CHAO-HSIANG TONG, Alexis Huyghues-Despointes, Varoujan A. Yaylayan, B. S. Mistry, P. D. Wilson, G. A. Reineccius, Guangyuan Lu, Bruce I. Peterson, Tzou-Chi Huang, Hui-Yin Fu, Raivo Karmas, Marcus Karel, Patrick S. Lee, Chwan Kong King, M. H. Cho, X. Zheng, S. S. Wang, Y. Kim, M. H. Auerbach, Fereidoon Shahidi, Udaya N. Wanasundara, Ibrahim Kayali, Christopher C. Heisig, Stig E. Friberg, K. Y. Tse, Q. Jiang, Y. C. Chiew, Paolo C. Trubiano, Norman Weiner, Rajiv Mathur, Phil Capasso, Z. Helena Qi, and Allan R. Hedges

Subjects
Flavor--Congresses
Published
1997

26. Flavor Precursors

Author

ROY TERANISHI, GARY R. TAKEOKA, MATTHIAS GÜNTERT, Robert E. Erickson, R. B. Croteau, Karl-Heinz Engel, Detlef Lutz, Manfred Huffer, Doris Gerlach, Peter Schreier, W. Albrecht, J. Heidlas, M. Schwarz, R. Tressl, Ralf G. Berger, Gerd R. Dettweiler, Gabriele M. R. Krempler, Friedrich Drawert, Patrick J. Williams, Mark A. Sefton, I. Leigh Francis, Shin Hasegawa, Chi H. Fong, Zareb Herman, Masaki Miyake, Peter Winterhalter, Robert A. Flath, Ron G. Buttery, David W. Ramming, J. Brüning, R. Emberger, R. Hopp, M. Köpsel, H. Surburg, P. Werkhoff, Peter Schieberle, T. Shibamoto, H. Yeo, Werner Grosch, Gabriele Zeiler-Hilgart, Chi-Tang Ho, Yu-Chiang Oh, Yuangang Zhang, Chi-Kuen Shu, K. B. de Roos, H. Weenen, S. B. Tjan, Reiner Wittkowski, Joachim Ruther, Heike Drinda, Foroozan Rafiei-Taghanaki, J. P. Schirle-Keller, G. A. Reineccius, ROY TERANISHI, GARY R. TAKEOKA, MATTHIAS GÜNTERT, Robert E. Erickson, R. B. Croteau, Karl-Heinz Engel, Detlef Lutz, Manfred Huffer, Doris Gerlach, Peter Schreier, W. Albrecht, J. Heidlas, M. Schwarz, R. Tressl, Ralf G. Berger, Gerd R. Dettweiler, Gabriele M. R. Krempler, Friedrich Drawert, Patrick J. Williams, Mark A. Sefton, I. Leigh Francis, Shin Hasegawa, Chi H. Fong, Zareb Herman, Masaki Miyake, Peter Winterhalter, Robert A. Flath, Ron G. Buttery, David W. Ramming, J. Brüning, R. Emberger, R. Hopp, M. Köpsel, H. Surburg, P. Werkhoff, Peter Schieberle, T. Shibamoto, H. Yeo, Werner Grosch, Gabriele Zeiler-Hilgart, Chi-Tang Ho, Yu-Chiang Oh, Yuangang Zhang, Chi-Kuen Shu, K. B. de Roos, H. Weenen, S. B. Tjan, Reiner Wittkowski, Joachim Ruther, Heike Drinda, Foroozan Rafiei-Taghanaki, J. P. Schirle-Keller, and G. A. Reineccius

Subjects
Flavor--Congresses, Biochemistry--Congresses, Food--Composition--Congresses, Metabolism--Congresses
Published
1992

27. The Quality of Foods and Beverages V2 : Chemistry and Technology

Author

George Charalambous and George Charalambous

Subjects
Flavor--Congresses, Food--Analysis--Congresses, Beverages--Analysis--Congresses, Food industry and trade--Congresses
Abstract

The Quality of Foods and Beverages, Volume II: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It covers topics on ingredients of smoke and smoke flavor preparations; enzymatic flavor development in foods; enhancement of fruit flavors in dessert; practical applications of new forms of dried fruits; and quality evaluation of macadamia nuts. It also explains moisture relations of food microorganisms; pollution of liquid food by PVC container; views on food developments in Sweden and Italy; and advances in Shoyu research. Additionally, the advances in legume processing; changes in the organoleptic quality of spices and their oleoresinsin stored food products; and flavoring of extrusion cooked and textured meat extenders and analog are explained. This reference also discusses the determination of cocoa butter substitutes in chocolate; application of HPLC for evaluation of coffee flavor quality; and certain elements in Greek wines. This book is useful to all food industry practitioners, as it provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages.

Published
1981

28. The Quality of Foods and Beverages V1 : Chemistry and Technology

Author

George Charalambous and George Charalambous

Subjects
Flavor--Congresses, Food--Analysis--Congresses, Beverages--Analysis--Congresses, Food industry and trade--Congresses
Abstract

The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It encompasses topics on the future of the flavor industry; interactions of flavor compounds with food components; interaction of cyclodextrins with taste substances; some aspects of the chemistry of naturally occurring pyrazines; and the taste and flavor enhancing properties of hydrolyzed protein. It also describes the molecular approaches to sweetness quantitation; flavor potentiating properties of thaumatin; flavor quality of ginger powders; and flavor recovery from mushroom blanching water. Additionally, this volume discusses quality, particularly, flavor of alcoholic beverages, wheat, bread, Queso Blanco, fruit, citrus juices, and cheese. This book provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages to all practitioners involved.

Published
1981

29. Food Flavors: Formation, Analysis and Packaging Influences

Author

E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, Fereidoon Shahidi, A.M. Spanier, E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, Fereidoon Shahidi, and A.M. Spanier

Subjects
Flavor--Congresses
Abstract

The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research'Demokritos'in Athens opened the meeting with a tribute to Dr. Charalambous.The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous'honor in recognition of his tremendous contributions to the Division over many years.

Published
1998

30. Flavor Analysis

Author

CYNTHIA J. MUSSINAN, MICHAEL J. MORELLO, Roy Teranishi, Thomas H. Parliment, Mathias K. Sucan, Cathryn Fritz-Jung, Joan Ballam, Matthias Güntert, Gerhard Krammer, Horst Sommer, Peter Werkhoff, Deborah D. Roberts, Philippe Pollien, J. Stephen Elmore, Donald S. Mottram, Ian C. C. Nobrega, Andrew T. Dodson, O. E. Mills, A. J. Broome, Perry A. Martos, Janusz Pawliszyn, Janet M. Snyder, Jerry W. King, Zhouyao Zhang, M. Rothaupt, K. Eichner, M. Lange-Aperdannier, U. Vossmann, Karl-Heinz Engel, Irmgard Roling, Hans-Georg Schmarr, Chung-Wen Chen, Robert T. Rosen, Chi-Tang Ho, R. Tressl, L.-A. Garbe, T. Haffner, H. Lange, Peter Winterhalter, Holger Knapp, Markus Straubinger, Selenia Fornari, Naoharu Watanabe, Keith Woelfel, Thomas G. Hartman, R. Rouseff, K. Goodner, H. Nordby, M. Naim, V. A. Yaylayan, A. Keyhani, Valerie L. Barrett, Denny B. Nelson, Kenneth J. Strassburger, Christian Milo, Imre Blank, R. A. Culp, J. M. Legato, E. Otero, Anne Plotto, James P. Mattheis, David S. Lundahl, Mina R. McDaniel, R. L. Rouseff, U. Zehavi, O. Schutz, E. Halvera-Toledo, P, CYNTHIA J. MUSSINAN, MICHAEL J. MORELLO, Roy Teranishi, Thomas H. Parliment, Mathias K. Sucan, Cathryn Fritz-Jung, Joan Ballam, Matthias Güntert, Gerhard Krammer, Horst Sommer, Peter Werkhoff, Deborah D. Roberts, Philippe Pollien, J. Stephen Elmore, Donald S. Mottram, Ian C. C. Nobrega, Andrew T. Dodson, O. E. Mills, A. J. Broome, Perry A. Martos, Janusz Pawliszyn, Janet M. Snyder, Jerry W. King, Zhouyao Zhang, M. Rothaupt, K. Eichner, M. Lange-Aperdannier, U. Vossmann, Karl-Heinz Engel, Irmgard Roling, Hans-Georg Schmarr, Chung-Wen Chen, Robert T. Rosen, Chi-Tang Ho, R. Tressl, L.-A. Garbe, T. Haffner, H. Lange, Peter Winterhalter, Holger Knapp, Markus Straubinger, Selenia Fornari, Naoharu Watanabe, Keith Woelfel, Thomas G. Hartman, R. Rouseff, K. Goodner, H. Nordby, M. Naim, V. A. Yaylayan, A. Keyhani, Valerie L. Barrett, Denny B. Nelson, Kenneth J. Strassburger, Christian Milo, Imre Blank, R. A. Culp, J. M. Legato, E. Otero, Anne Plotto, James P. Mattheis, David S. Lundahl, Mina R. McDaniel, R. L. Rouseff, U. Zehavi, O. Schutz, E. Halvera-Toledo, and P

Subjects
Flavor--Congresses
Published
1998

31. Interaction of The Chemical Senses With Nutrition

Author

Morley Kare and Morley Kare

Subjects
Smell, Nutrition, Taste, Nutrition--Congresses, Chemical senses--Congresses, Food preferences, Flavor--Congresses
Abstract

Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet–taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.

Published
1986

32. Analysis of Foods and Beverages : Headspace Techniques

Author

George Charalambous and George Charalambous

Subjects
Gas chromatography--Congresses, Food--Analysis--Congresses, Flavor--Congresses, Beverages--Analysis--Congresses
Abstract

Analysis of Foods and Beverages Headspace Techniques covers the proceedings of a symposium on the analysis of foods and beverages by headspace techniques. The symposium is organized by the Flavor Subdivision of the Agricultural and Food Chemistry Division of American Chemical Society at its 174th National Meeting held on August 29-September 2, 1977 in Chicago, Illinois. It highlights methods of headspace concentration and headspace sampling that are producing results on a variety of products and model systems. Composed of 14 chapters, this book discusses a productive combination of techniques leading to the enrichment of headspace vapor components with gas chromatographic resolution followed by mass spectrometric identification. Core chapters address the analysis by headspace techniques of mouth odors, vegetable flavors, lipoxygenase catalyzed reactions, the vanilla bean, coffee, tea, cocoa, beer, wine, and sake. Finally, the book examines the use and abuse of headspace sampling, statistical treatments of GLC headspace data, as well as quantitative aspects, new instrumentation, and techniques. Flavor chemists and researchers will find this book invaluable.

Published
1978

33. Instrumental Analysis of Food V2 : Recent Progress

Author

George Charalambous and George Charalambous

Subjects
Food--Analysis--Congresses, Instrumental analysis--Congresses, Flavor--Congresses
Abstract

Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.

Published
1983

34. Instrumental Analysis of Foods V1 : Recent Progress

Author

George Charalambous and George Charalambous

Subjects
Food--Analysis--Congresses, Instrumental analysis--Congresses, Flavor--Congresses
Abstract

Instrumental Analysis of Foods Recent Progress covers the proceedings of the Third International Flavor Conference held at Corfu, Greece, on July 27-30, 1983. The theme of the conference is''Instrumental Analysis of Foods and Beverages: Recent Developments''. This two-volume book highlights the developments in instrumental analysis of foods and beverages, including food flavor, food packaging, and food quality. Introductory chapters discuss European and international flavor regulations, chemical senses, and food flavor. Subsequent chapters describe gas chromatographic, mass spectrometric, and near-IR reflectance analysis of volatile components, aroma, and food flavors, along with the use of general purpose computers and integrators in the flavor laboratory. The book also examines the formation of flavor compounds, including esters, terpenoids, and glycols, and their importance to food quality evaluation, along with analysis of undesirable components in food. Lastly, it addresses quality assurance and validation of analytical data issues in food industry. With its comprehensive review features, this book will be useful to all who are interested in food and beverage analysis and food quality.

Published
1983

35. Analysis of Foods and Beverages : Modern Techniques

Author

George Charalambous and George Charalambous

Subjects
Gas chromatography--Congresses, Food--Analysis--Congresses, Flavor--Congresses, Beverages--Analysis--Congresses
Abstract

Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field. The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry.

Published
1984

36. Food Flavors: Generation, Analysis and Process Influence

Author

G. Charalambous and G. Charalambous

Subjects
Flavor--Congresses
Abstract

In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.

Published
1995

37. Flavor-Food Interactions

Author

ROBERT J. MCGORRIN, JANE V. LELAND, Derek G. Land, L. C. Hatchwell, Ernst Graf, Kris B. de Roos, J. Bakker, D. J. Mela, L. J. Farmer, Timothy E. O'Neill, A. P. Hansen, D. C. Booker, N. Boudaud, J.-P. Dumont, James Carr, David Baloga, Jean-Xavier Guinard, Louise Lawter, Cecile Marty, Cordelia Squire, M. Y. M. Hau, D. A. Gray, A. J. Taylor, Elisabeth Guichard, D. Eric Walters, Glenn Roy, J.-P. Schirle-Keller, G. A. Reineccius, Phillip T. DeLassus, Norbert Fischer, Tony van Eijk, Deborah D. Roberts, Terry E. Acree, John Brahms, James Masters, John Labows, Michael Prencipe, Conor M. Delahunty, John R. Piggott, John M. Conner, Alistair Paterson, C. Dubois, M. Sergent, A. Voilley, ROBERT J. MCGORRIN, JANE V. LELAND, Derek G. Land, L. C. Hatchwell, Ernst Graf, Kris B. de Roos, J. Bakker, D. J. Mela, L. J. Farmer, Timothy E. O'Neill, A. P. Hansen, D. C. Booker, N. Boudaud, J.-P. Dumont, James Carr, David Baloga, Jean-Xavier Guinard, Louise Lawter, Cecile Marty, Cordelia Squire, M. Y. M. Hau, D. A. Gray, A. J. Taylor, Elisabeth Guichard, D. Eric Walters, Glenn Roy, J.-P. Schirle-Keller, G. A. Reineccius, Phillip T. DeLassus, Norbert Fischer, Tony van Eijk, Deborah D. Roberts, Terry E. Acree, John Brahms, James Masters, John Labows, Michael Prencipe, Conor M. Delahunty, John R. Piggott, John M. Conner, Alistair Paterson, C. Dubois, M. Sergent, and A. Voilley

Subjects
Flavor--Congresses
Published
1996

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