Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

Content: 
Foreword
Page vii

Acknowledgements
Page ix

Thirty years of the AH-B theory Original Research Article
Pages 1-13
T.E. Acree, R.S. Shallenberger, S. Ebeling

The GATT-TRIPS agreement—What it is and how it has changed the playing field for all applicants for United States patents Original Research Article
Pages 15-26
S. Peter Ludwig, Adda C. Gogoris

Flavornet: A database of aroma compounds based on odor potency in natural products Original Research Article
Page 27
H. Arn, T.E. Acree

Beverage flavor emulsion—A form of emulsion liquid membrane microencapsulation Original Research Article
Pages 29-42
Chee-Teck Tan

New beverages: Flavored coffee Original Research Article
Pages 43-53
M. Bononi, E. Lubian, S. Martello, F. Tateo

Indicators for evaluation of lipid oxidation and off-flavor development in food Original Research Article
Pages 55-68
F. Shahidi

Aroma analysis of coffee brew by gas chromatography-olfactometry Original Research Article
Pages 69-78
K.D. Deibler, T.E. Acree, E.H. Lavin

Electronic nose versus multicapillary gas chromatography: Application for rapid differentiation of essential oils Original Research Article
Pages 79-86
T. Talou, S. Maurel, A. Gaset

Quantitation of potent food aroma compounds by using stable isotope labeled and unlabeled internal standard methods Original Research Article
Pages 87-97
M. Preininger

Simplification of complex flavor mixtures via micro extraction class separation Original Research Article
Pages 99-110
Thomas H. Parliment

A simulated mouth to study flavor release from alcoholic beverages Original Research Article
Pages 111-116
S.J. Withers, J.M. Conner, J.R. Piggott, A. Paterson

Comparisons of volatile compounds released during consumption of cheddar cheeses by different consumers Original Research Article
Pages 117-124
C.M. Delahunty, P.J. O\'Riordan, E.M. Sheehan, P.A. Morrissey

Effect of adsorbent particle size on the water-ethanol separation by cellulosic substrates Original Research Article
Pages 125-132
G. Vareli, P.G. Demertzis, K. Akrida-Demertzi

Influence of extraction procedure on the aroma composition of Thymus zygis L. and Mentha pulegium L Original Research Article
Pages 133-141
M. Moldão-Martins, R. Trigo, M.A. Nolasco, M.G. Bernardo Gil, M.L. Beirão da Costa

Hypericin and hypericin-like substances: Analytical problems Original Research Article
Pages 143-157
F. Tateo, S. Martello, E. Lubian, M. Bononi

Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis Original Research Article
Pages 159-171
R.T. Marsili, N. Miller

Sensory properties of musty compounds in food Original Research Article
Pages 173-180
E. Chambers IV, E.C. Smith, L.M. Seitz, D.B. Sauer

Evaluation in score of the intensity of salty and umami tastes Original Research Article
Pages 181-185
Rie Kuramitsu

Sensory characteristics of chemical compounds potentially associated with smoky aroma in foods Original Research Article
Pages 187-194
D.H. Chambers, E. Chambers IV, L.M. Seitz, D.B. Sauer, K. Robinson, A.A. Allison

Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches Original Research Article
Pages 195-205
J. Valentin, A.S. Guillard, C. Septier, C. Salles, J.L. Le Quéré

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies Original Research Article
Pages 207-217
N. Sommerer, A. Garem, D. Mollé, C. Septier, J.L. Le Quéré, C. Salles

Effect of distillation process factors on ouzo flavor examined by sensory evaluation Original Research Article
Pages 219-226
A. Geronti, C. Spiliotis, G.N. Liadakis, C. Tzia

Formation of inosinic acid as the taste compound in the fermentation of Japanese sake Original Research Article
Pages 227-231
K. Fujisawa, M. Yoshino

Volatile composition of Southern European dry-cured hams Original Research Article
Pages 233-243
P. Dirinck, F. Van Opstaele

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor Original Research Article
Pages 245-253
A.S. Guillard, I. Goubet, C. Salles, J.L. Le Quéré, J.L. Vendeuvre

Influence of fat on the flavour of an emulsified meat product Original Research Article
Pages 255-270
F.F.V. Chevance, L.J. Farmer

Aroma-impact compounds in cooked tail meat of freshwater crayfish (Procambarus clarkii) Original Research Article
Pages 271-278
K.R. Cadwallader, H.H. Baek

Comparison of flavor characteristic of domestic chicken and broiler as affected by different processing methods Original Research Article
Pages 279-294
A. Apriyantono, Indrawaty

Comparison of flavor components in fresh and cooked tomatillo with red plum tomato Original Research Article
Pages 295-313
Robert J. McGorrin, Ludmila Gimelfarb

Effect of thermal treatment in the headspace volatile compounds of tomato juice Original Research Article
Pages 315-330
M. Servili, R. Selvaggini, A.L. Begliomini, G.F. Montedoro

Fresh-cut pineapple (Ananas sp.) flavor. Effect of storage Original Research Article
Pages 331-343
A.M. Spanier, M. Flores, C. James, J. Lasater, S. Lloyd, J.A. Miller

GC-MS analysis of volatile compounds in durian (Durio zibethinus Murr.) Original Research Article
Pages 345-352
J. Jiang, S.Y. Choo, N. Omar, N. Ahamad

The effect of drying treatment on the flavor and quality of Longan fruit Original Research Article
Pages 353-367
C.Y. Chang, C.H. Chang, T.H. Yu, L.Y. Lin, Y.H. Yen

Effect of processing conditions on volatile composition of apple jellies and jams Original Research Article
Pages 369-374
M. Moldão-Martins, N. Moreira, I. Sousa, M.L. Beirão da Costa

The relationship between ethylene and aroma volatiles production in ripening climacteric fruit Original Research Article
Pages 375-384
S. Grant Wyllie, J.B. Golding, W.B. McGlasson, M. Williams

Sensory characterization of Halloumi cheese and relationship with headspace composition Original Research Article
Pages 385-391
J.R. Piggott, A. Margomenou, S.J. Withers, J.M. Conner

Comparison study of UHT milk aroma Original Research Article
Pages 393-400
L. Hashim, H. Chaveron

Some toxic culinary herbs in North America Original Research Article
Pages 401-414
Arthur O. Tucker, Michael J. Maciarello

Influence of preparation on the aroma compounds of oatmeal porridge Original Research Article
Pages 415-422
Michael J. Morello

Characterization of flavor of tea produced different tea area Original Research Article
Pages 423-430
Miyuki Kato, Masashi Omori

Studies on the formation of special aroma compounds of Pouchung tea made from different varieties Original Research Article
Pages 431-442
Y.S. Chen, H.R. Tasy, T.H. Yu

Egyptian onion oil Original Research Article
Pages 443-453
Nadim A. Shaath, Frederick B. Flores

Melanoidins in the Maillard reaction Original Research Article
Pages 455-482
T. Obretenov, G. Vernin

Formation of volatile sulfur compounds in reaction mixtures containing cysteine and three different ribose compounds Original Research Article
Pages 483-492
Donald S. Mottram, Ian C.C. Nobrega

Flavor formation from the interactions of sugars and amino acids under microwave heating Original Research Article
Pages 493-508
T.H. Yu, B.R. Chen, L.Y. Lin, C.-T. Ho

Characterization of intermediate 3-oxazolines and 3-thiazolines from the reaction of 3-hydroxy-2-butanone and ammonium sulfide Original Research Article
Pages 509-517
Chi-Tang Ho, Junwu Xi, Hui-Yin Fu, Tzou-Chi Huang

Mechanistic studies on the formation of thiazolidine and structurely related volatiles in cysteamine/carbonyls model system Original Research Article
Pages 519-527
Tzou-Chi Huang, Y-M. Su, L.Z. Huang, Chi-Tang Ho

Effect of antioxidants on the formation of volatiles from the Maillard reaction Original Research Article
Pages 529-534
A. Arnoldi, M. Negroni, A. D\'Agostina

The use of roasting kinetics data to characterize natural and artificial chocolate aroma precursors Original Research Article
Pages 535-546
G.P. Rizzi, P.R. Bunke

Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products Original Research Article
Pages 547-557
M. Flores, Y. Sanz, A.M. Spanier, M-C. Aristoy, F. Toldrá

Effect of adding free amino acids to Cheddar cheese curd on flavor development Original Research Article
Pages 559-572
J.M. Wallace, P.F. Fox

The influence of fat on the deterioration of food aroma in model systems during storage Original Research Article
Pages 573-582
M. Che, G.A. Reineccius

The effect of the addition of supplementary seeds and skins during fermentation on the chemical and sensory characteristics of red wines Original Research Article
Pages 583-596
E. Revilla, J.M. Ryan, V. Kovac, J. Nemanic

Role of phenolics in flavor of rapeseed protein products Original Research Article
Pages 597-613
M. Naczk, R. Amarowicz, F. Shahidi

Effect of ethanol strength on the release of higher alcohols and aldehydes in model solutions Original Research Article
Pages 615-620
H. Escalona-Buendia, J.R. Piggott, J.M. Conner, A. Paterson

Ultrasonic inactivation of soybean trypsin inhibitors Original Research Article
Pages 621-626
H.H. Liang, R.D. Yang, K.C. Kwok

Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull Hazard sensory analysis Original Research Article
Pages 627-637
M. Bili, P.S. Taoukis

Behavior of histamine during fermentation of fish sauce determined by an oxygen sensor using a purified amine oxidase Original Research Article
Pages 639-646
N.G. Sanceda, E. Suzuki, T. Kurata

Effect of crystallization time on composition of butter oil in acetone Original Research Article
Pages 647-657
F.M. Fouad, O.A. Mamer, F. Sauriol, F. Shahidi

Antimicrobial effect of volatile oils of garlic and horse-radish Original Research Article
Pages 659-665
Gy. Pátkai, J. Monspart-Sényi, J. Barta

Changes in the flavour of monoterpenes during their autoxidation under storage conditions Original Research Article
Pages 667-677
J. Pokorný, F. Pudil, J. Volfová, H. Valentová

Effect of rosemary and 1,4-dihydropyridines on oxidative and flavour changes of bergamot oil Original Research Article
Pages 679-687
F. Pudil, J. Volfová, V. Janda, H. Valentová, J. Pokorný

Effect of α-tocopherol (vitamin E) on the retention of essential oil, color and texture of Chios mastic resin during storage Original Research Article
Pages 689-694
D. Papanicolaou, M. Melanitou, K. Katsaboxakis

Dietary oil and endogenous antioxidants in hyperlipemia: Uric acid Original Research Article
Pages 695-705
T.R. Watkins, D.K. Kooyenga, M.L. Bierenbaum

Changes in Citrus hystrix oil during autooxidation Original Research Article
Pages 707-718
F. Pudil, H. Wijaya, V. Janda, J. Volfová, H. Valentová, J. Pokorný

Studies on the development of a quick test for predicting the sorption properties of refillable polycarbonate bottles Original Research Article
Pages 719-733
P.G. Demertzis, R. Franz

Recycling old polymers in bi-layer bottles. Effect of the volume of the solid food on the contaminant transfer Original Research Article
Pages 735-741
I.D. Rosca, J.M. Vergnaud

Polypropylene as active packaging material for aroma sorption from model orange juice Original Research Article
Pages 743-751
A. Feigenbaum, R. Lebossé, V. Ducruet

Identification of the source of an off-odor in premiums intended for use with dry mix beverages Original Research Article
Pages 753-757
Dimitrios Apostolopoulos

Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into ground meat Original Research Article
Pages 759-765
A.B. Badeka, M.G. Kontominas

Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials Original Research Article
Pages 767-781
K.A. Riganakos, W.D. Koller, D.A.E. Ehlermann, B. Bauer, M.G. Kontominas

Author index
Pages 783-785

Subject index
Pages 787-797