Flavor of Foods and Beverages

List of ContributorsPreface - Flavor Modification - New Developments in Meat Aroma Research - Flavor Problems in the Application of Soy Protein Materials as Meat Substitutes - Flavoring Vegetable Protein Meat Analogs - Flavor Development of White and Provincial Greek Bread Traditional and Rural Breadmaking Process - Some Recent Advances in the Knowledge of Cheese Flavor - Flavor Aspects of Chocolate - Cocoa Substitution - Biomolecular Studies of a Class of Sweet Compounds - Intense Sweetness of Natural Origin - Flavor Interactions with Food Ingredients from Headspace Analysis Measurements - Occurrence of Amadori and Heyns Rearrangement Products in Processed Food and Their Role in Flavor Formation - Formation of Lactones and Terpenoids by Microorganisms - The Chemistry of the Black-Caramel Color Substance s of Several Human Foods - Characterization of Synthetic Substances in Food Flavors by Isotopic Analysis - Analysis of Air Odorants in the Environment of a Confections Manufacturing Plant - Cat and Human Taste Responses to L-a-Amino Acid Solutions - Aroma Analysis of Virgin Olive Oil by Head Space (Volatiles) and Extraction (Polyphenols ) Techniques - The Volatile Fraction of Orange Juice . Methods for Extraction and Study of Composition - The Aroma of Various Teas - Relationship between Physical and Chemical Analysis and Taste-Testing Results with Beers - The Aroma Composition of Distilled Beverages and Perceived Aroma of Whisky - Wine Flavor - Alteration in a Wine Distillate during Ageing - Possibilities of Characterizing Wine Quality and Vine Varieties by Means of Capillary Chromatography Index