Flavour '81

Name: Flavour '81 | 3rd Weurman Symposium Proceedings of the International Conference, Munich April 28-30, 1981
Brand: De Gruyter
Price: 224.95 EUR
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3rd Weurman Symposium Proceedings of the International Conference, Munich April 28-30, 1981

Peter Schreier(Herausgeber*in)

De Gruyter (Verlag)

1. Auflage

Erschienen am 5. November 2019

XIV, 780 Seiten

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978-3-11-084406-1 (ISBN)

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Inhalt

Intro
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

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