Aroma Active Compounds in Foods

PREFACE 1. Chemical and Sensory Characterization of Food Volatiles: An Overview PART 1: INSTRUMENTAL ANALYSIS OF FOOD FLAVORS 2. Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham 3. Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formation 4. Volatile Constituents of Asafoetida 5. Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextraction 6. Sensing Systems for Flavor Analysis and Evaluation 7. Novel Aspects of Tomatillo Flavour PART 2: CORRELATION BETWEEN SENSORY PROPERTIES AND CHEMICAL STRUCTURES OF FLAVOR COMPONENTS 8. Descriptors for Structure-Property Correlation Studies of Odorants 9. Influence of the Chain Length on the Aroma Properties of Homologous Epoxy-Aldehydes, Ketones, and Alcohols 10. Flavor Chemistry of Peppermint Oil (Mentha piperita L.) 11. Chemical and Sensory Properties of Thiolactones PART 3: SYNTHETIC, THERMAL REACTION, AND ENZYMATIC APPROACHES TO FLAVOR COMPONENTS 12. Synthetic Approaches to Chiral Flavor Components 13. Specifity of Glycosidases from Tea Leaves toward Glycosidic Tea Aroma Precursors 14. Biosynthesis of *g-Nonalactone in Yeast 15. The Formation of Strecker Aldehydes 16. Analysis of Low Molecular Weight Aldehydes Formed during the Maillard Reaction 17. Chiral 1,3-Octanediol Synthetic Studies Using Enzymatic Methods as Key Steps 18. Formation Pathways of 3-Hydroxy-4,5-dimethyl-2[5H]-furanone (Sotolone) in Citrus Soft Drinks PART 4: ADDITIONAL PROPERTIES OF FLAVOR COMPONENTS AND FLAVORS 19. Antimicrobial Activities of Isothiocyanates 20. Processing Modulation of Soymilk Flavor Chemistry INDEXES Author Index Subject Index