Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference

Content: 
Forword
Page vii

Introduction to the Proceedings of the 8th International Flavor Conference
Page viii
C.V. Morr

List of contributors
Pages ix-xxvi

Grouping related chapters analysis of flavors
Pages xxvii-xxxi

George Charalambous (1922–1994)
Page xliii
Arthur Koedam

Enzyme reactions in reverse micelles Original Research Article
Pages 1-74
Anagha Gupte, R. Nagarajan, Arun Kilara

Food applications of biopolymer—theory and practice Original Research Article
Pages 75-109
Ioannis S. Chronakis, Stefan Kasapis

Sorghum grain and quality of its edible products Original Research Article
Pages 111-146
Y.G. Moharram, A.M.A. Youssef

GC-MS analysis of Artemisia herba alba Asso essential oils from Algeria Original Research Article
Pages 147-205
G. Vernin, O. Merad, G.M.F. Vernin, R.M. Zamkotsian, C. Párkányi

The volatile flavor of fresh Gentiana lutea L. Roots Original Research Article
Pages 207-234
I. Arberas, M.J. Leiton, J.B. Domínguez, J.M. Bueno, A. Ariño, E. de Diego, G. Renobales, M. de Renobales

Oriental natural flavor: Liquid and spray—dried flavor of “Jeruk purut” (Citrus hystrix DC) leaves Original Research Article
Pages 235-248
C. Hanny Wijaya

Simple analytical technique for the determination of raspberry flavor in a complex gelatin matrix, data and methodology Original Research Article
Pages 249-263
Refka K. Saleeb

Stir-fried/sauté flavors, recent flavor developments in the U.S.A. Original Research Article
Pages 265-288
Arthur S. Kiratsous, Masashi Ishikawa

Formation of sulfur-containing flavor compounds from allylic alcohol precursors Original Research Article
Pages 289-302
G.P. Rizzi

Changes in chemical composition of the essential oil of Chios “mastic resin” from Pistacia lentiscus var. Chia tree during solidification and storage Original Research Article
Pages 303-310
D. Papanicolaou, M. Melanitou, K. Katsaboxakis

A new method for harvesting of Chios “Mastic resin” in a fluid form Original Research Article
Pages 311-329
D. Papanicolaou, M. Melanitou, K. Katsaboxakis, D. Bogis, K. Stamoula

The solubility and the phase equilibria of essential oil with carbon dioxide calculated using a cubic equation of state Original Research Article
Pages 331-354
Fernando A. Cabral, M. Angela de A. Meireles

Authentication of natural flavours using SNIF-NMR® new developments on mustard oil and safron Original Research Article
Pages 355-378
Gilles Martin, Gérald Remaud, Gérard J. Martin

Nitrogen-specific liquid chromatography detection of nucleotides and nucleosides by HPLC-CLND Original Research Article
Pages 379-396
Eugene M. Fujinari, J. Damon Manes

Optimization of virgin olive oil quality in relation to fruit ripening and storage Original Research Article
Pages 397-418
E. Monteleone, G. Caporale, L. Lencioni, F. Favati, M. Bertuccioli

Evaluation and quantification of potent odorants of greek virgin olive oils Original Research Article
Pages 419-427
G. Blekas, H. Guth

Rapid extraction and determination of phenols in extra virgin olive oil Original Research Article
Pages 429-452
F. Favati, G. Caporale, E. Monteleone, M. Bertuccioli

Effect of y-radiation on migration of dioctyl adipate plasticizer from food grade PVC film into olive oil Original Research Article
Pages 453-463
A.E. Goulas, M.G. Kontominas

Subjective odor evaluation of toasted canola oil Original Research Article
Pages 465-468
D. Park, J.A. Maga, D.L. Johnson

Effect of natural antioxidants on the stability of canola oil Original Research Article
Pages 469-479
Fereidoon Shahidi, Udaya Wanasundara

The aroma components of freshly boiled potatoes and freeze-dried potatoes Original Research Article
Pages 481-490
M.J. Xu

Influence of dips, modified atmospheric packaging, and storage time on the enzymatic discoloration of processed raw potatoes Original Research Article
Pages 491-495
J.A. Maga

The application of deuterated sex pheromone mimics of the american cockroach (Periplaneta americana, L.), to the study of wright's vibrational theory of olfaction Original Research Article
Pages 497-524
Barry R. Havens, Clifton E. Meloan

Testing Wright's theory of olfaction with selectively deuterated (E)-2-hexen-1-al compounds Original Research Article
Pages 525-548
Donald F. DeCou III, Clifton E. Meloan

Properties of extruded rice flour and acorn squash (Cucubita pepo) blends Original Research Article
Pages 549-555
G. Morini, J.A. Maga

Chestnut (Castanea molissima) flour extrusion Original Research Article
Pages 557-562
G. Morini, J.A. Maga

Changes in the fatty acid composition of roasted and boiled Chinese (Castanea molissima) and Italian (C. sativa) chestnuts grown at the same location Original Research Article
Pages 563-568
G. Morini, J.A. Maga

Roles of formulation and extrusion variables on the properties of potato-based half snacks Original Research Article
Pages 569-574
C.H. Kim, J.A. Maga

Cereal protein and carbohydrate digestibility as affected by extrusion Original Research Article
Pages 575-594
K. Dahlin, K. Lorenz

Zinc availability in low- and high-phytic acid extruded and non-extruded rat diets Original Research Article
Pages 595-623
D.E. Best, J.A. Maga

Nutrition in the critically ill infant Original Research Article
Pages 625-631
D.E. Withington

Nutritional benefit of edible oil processing to decrease cardiac risk factors: In vivo studies with Mustard, Rape Seed Oils Low & High in Erucic Acid & Corn Oil Original Research Article
Pages 633-647
T. Watkins, P. Lenz, R. Siderits, M. Struck, M. Bierenbaum

Improving atherogenic risk factors with flax seed bread Original Research Article
Pages 649-658
T.R. Watkins, A.C. Tomeo, M.L. Struck, L. Palumbo, M.L. Bierenbaum

Cadmium in cereal products — Nutritional importance Original Research Article
Pages 659-664
K. Lorenz, A. Winata, L. Eoff

The red microalga Rhodella reticulata as a source of a dietary ω-3 highly unsaturated fatty acid— Eicosapentaenoic acid Original Research Article
Pages 665-674
A. Yaron, I. Dvir, M. Maislos, S. Mokady, S. (Malis) Arad

Study of emulsifying properties of low-in-cholesterol egg yolk prepared with the use of polysorbate-80 Original Research Article
Pages 675-684
A. Paraskevopoulou, V. Kiosseoglou

Volatile nitrosamines in foods-an update Original Research Article
Pages 685-704
Richard A. Scanlan

A consumer survey on food additives Original Research Article
Pages 705-719
T. Altu, Y. Elmaci

Acceleration of flavour formation during cheese ripening Original Research Article
Pages 721-746
M. El Soda

Soy bean cheese Original Research Article
Pages 747-752
L.G. Siapantas

Proteolytic enzymes of lactic acid bacteria Original Research Article
Pages 753-767
S. Takafuji, T. Iwasaki, M. Sasaki, P.S.T. Tan

Chemical and volatile organic compounds composition of whey protein concentrate Original Research Article
Pages 769-784
I. Laye, D. Karleskind, C.V. Morr

Aroma compounds in green coffee Original Research Article
Pages 785-803
Wilhardi Holscher, Hans Steinhart

Formation of furfuryl mercaptan in coffee model systems Original Research Article
Pages 805-813
Thomas H. Parliment, Howard D. Stahl

Effect of oxidation products of scented tea aroma componds on flavor of tea infusion Original Research Article
Pages 815-825
J. Pokorný, F. Pudil, K. Ulmannová, E. Ficová

The study on aluminum state in tea-water by 27Al NMR spectroscopy method Original Research Article
Pages 827-832
Daquan Qi, Jian Tong, Yufang Sun, Suming Chen, Shaojun Luo

Flavour composition of some lemon-like aroma herbs from Lithuania Original Research Article
Pages 833-847
P.R. Venskutonis, A. Dapkevičius, M. Baranauskienė

GLC analysis and comparison of the flavor of different populations of basil Original Research Article
Pages 849-855
G. Petropoulos, A-M. Vlachou

Microwave extraction of basil aroma compounds Original Research Article
Pages 857-868
L.F. Di Cesare, M. Riva, A. Schiraldi

Screening for antioxidant activity of essential oils obtained from spices Original Research Article
Pages 869-879
V. Lagouri, D. Boskou

Influence of selected additives on the stability of saffron pigments in aqueous extracts Original Research Article
Pages 881-894
Olga Orfanou, Maria Tsimidou

The effect of drying kinetics on peppermint quality Original Research Article
Pages 895-907
A. Akbaba, t. Çakaloz

Contributions of nonvolatile flavor precursors of garlic to thermal flavor generation Original Research Article
Pages 909-918
Chi-Tang Ho, Tung-Hsi Yu, Li-Yun Lin

Volatile compounds from dried Jimbu (Allium wallichii) Original Research Article
Pages 919-928
A. Kattel, J.A. Maga

Size exclusion chromatography with nitrogen detection of peptides and food grade protein hydrolysates by HPLC-CLND Original Research Article
Pages 929-949
Eugene M. Fujinari, J. Damon Manes

Application of GC-MS analysis for studies on biosynthesis of lower terpenes incorporating deuterated precursors in plant cultured cells Original Research Article
Pages 951-970
K. Nabeta

Gas chromatographic/mass spectrometry analytical characterisation of smoke-liquid flavourings to evaluate the opportunity of their use as antibacterial agents Original Research Article
Pages 971-979
F. Tateo, G. Caserio, A. Orlandi, S. Giovanditto

Determination of low levels of aziridine in food-simulating liquids by capillary gas chromatography Original Research Article
Pages 981-993
P.G. Demertzis, R. Franz, O. Piringer

Effect of heat treatment on moisture sorption behavior of wheat flours using a hygrometric technique Original Research Article
Pages 995-1005
K.A. Riganakos, M.G. Kontominas

Isolation and identification of off-flavor components from soy milk Original Research Article
Pages 1007-1019
L. Hashim, H. Chaveron

Carbohydrate composition of raw vegetable soybeans grown at the same location Original Research Article
Pages 1021-1024
O.O. Fapojuwo, J.A. Maga

Pyrazine composition as influenced by the smoking conditions of hickory sawdust Original Research Article
Pages 1025-1029
Z. Chen, J.A. Maga

Functional and sensory characteristics of quinoa in foods Original Research Article
Pages 1031-1041
K. Lorenz, L. Coulter, D. Johnson

Processing equipment and food quality Original Research Article
Pages 1043-1055
A.E. Kostaropoulos, G.D. Saravacos

Non enzymatic browning in air-drying of washed raisins Original Research Article
Pages 1057-1064
V.T. Karathanos, T. Karanikolas, A.E. Kostaropoulos, G.D. Saravacos

Microwave heating of water-ethanol mixtures Original Research Article
Pages 1065-1072
A. Paoli, A. Schiraldi

Changes in volatile composition of Kluyveromyces lactis broth during fermentation Original Research Article
Pages 1073-1086
J. Jiang

Isolation and partial characterization of oilseed phenolics and evaluation of their antioxidant activity Original Research Article
Pages 1087-1099
Fereidoon Shahidi, Udaya Wanasundara, Ryszard Amarowicz

The effect of polymers on the vapor pressure of an O/W microemulsion system Original Research Article
Pages 1101-1117
J.L. Cavallo, H.L. Rosano

Prediction of moisture barrier requirements for an effervescent single serve aspartame sweetened tablet Original Research Article
Pages 1119-1132
D. Apostolopoulos, R. Fusi

Comparing the rates of development of temperature distributions in foods shaped as spheres, cylinders and thick films Original Research Article
Pages 1133-1140
Arthur E. Grosser

Effect of oxygen on the ethyl acetate production from continuous ethanol stream byCandida utilis in submerged cultures Original Research Article
Pages 1141-1154
G. Corzo, S. Revah, P. Christen

Changes in microstructure and thermal properties of thermally processed cornstarch/soy protein isolate model food systems Original Research Article
Pages 1155-1164
F.A. Nyanzi, J.A. Maga, C. Evans

Evaluation ofCookeina sulcipes as an edible mushroom: Determination of its biomass composition Original Research Article
Pages 1165-1172
José E. Sánchez, Antonio M. Martin, Angel D. Sánchez

Interactions between polysaccharides and aroma compounds Original Research Article
Pages 1173-1186
S. Langourieux, J. Crouzet

Water and ethanol adsorption on starchy substrates as biomass separation systems Original Research Article
Pages 1187-1199
G. Vareli, P.G. Demertzis, K. Akrida-Demertzi

Some multivariate perspectives on shelf life research Original Research Article
Pages 1201-1222
R.H. Albert, C. Zervos

Nitrite alternatives for processed meats Original Research Article
Pages 1223-1241
F. Shahidi, R.B. Pegg

Potential for growth and inhibition ofListeria monocytogenes in meat and poultry products Original Research Article
Pages 1243-1264
J.N. Sofos, W.B. Barbosa, H.J. Wederquist, G.R. Schmidt, G.C. Smith

Quality of extrusion-cooked poultry meat products Original Research Article
Pages 1265-1280
J.N. Sofos, A.S. Ba-Jaber, G.R. Schmidt, J.A. Maga

Use of starch for water binding in restructured beef products Original Research Article
Pages 1281-1301
J.N. Sofos, J.A. Perejda, G.R. Schmidt

Enzyme generation of free amino acids and its nutritional significance in processed pork meats Original Research Article
Pages 1303-1322
Fidel Toldrá, Mónica Flores, M-Concepción Aristoy

Isolation of flavor peptides from raw pork meat and dry-cured ham Original Research Article
Pages 1323-1344
M-Concepción Aristoy, Fidel Toldrá

The effect of fat content on the quality of ground beef patties Original Research Article
Pages 1345-1351
N.H. Wong, J.A. Maga

Fractionation and characterization of extracts of chicken fat obtained with supercritical carbon dioxide Original Research Article
Pages 1353-1363
D.L. Taylor, D.K. Larick

BMP: a flavor enhancing peptide found naturally in beef. Its chemical synthesis, descriptive sensory analysis, and some factors affecting its usefulness Original Research Article
Pages 1365-1378
A.M. Spanier, J.M. Bland, J.A. Miller, J. Glinka, W. Wasz, T. Duggins

Effects of storage under CO2 atmosphere on the volatiles, phenylalanine ammonia — Lyase activity and water soluble constituents of strawberry fruits Original Research Article
Pages 1379-1394
V. Dourtoglou, A. Gally, V. Tychopoulos, N. Yannovits, F. Bois, M. Alexandri, S. Malliou, M. Rissakis, M. Bony

Studies on the hydrolysis of fish protein by enzymatic treatment Original Research Article
Pages 1395-1404
Antonio M. Martin, Darren Porter

Production of protein hydrolysate from Lobster (Panulirus spp.) Original Research Article
Pages 1405-1415
Gustavo H.F. Vieira, Antonio M. Martin, Silvana Saker-Sampaiao, Carlos A. Sobreira-Rocha, Raimunda C.F. Goncalves

Sensory acceptance and overall quality of a histidine added fish sauce Original Research Article
Pages 1417-1425
Norlita G. Sanceda, Tadao Kurata, Nobuhiko Arakawa

Extraction of value-added components from shellfish processing discards Original Research Article
Pages 1427-1439
F. Shahidi

Protein concentrates from underutilized aquatic species Original Research Article
Pages 1441-1451
F. Shahidi

Extending the shelf-life of seafood using a multiple barrier process Original Research Article
Pages 1453-1477
Spiros M. Constantinides, Sigurdur M. Einarsson, Yenchit Benja-arporn, Apostolos Pappas

Fresh orange juice flavor: A quantitative and qualitative determination of the volatile constitutents Original Research Article
Pages 1479-1492
Manuel G. Moshonas, Philip E. Shaw

Effect of microwave heating on roasted nut flavor Original Research Article
Pages 1493-1518
D.E. Zook, C. Macku, D. Deming