The Analysis and control of less-desirable flavors in foods and beverages

Front Cover......Page 1
The Analysis and Control of Less Desirable Flavors in Foods and Beverages......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Contributors......Page 8
Preface......Page 10
CHAPTER 1. INTRODUCTION......Page 12
REFERENCES......Page 13
I. INTRODUCTION......Page 14
II. TWO DIMENSIONAL GC......Page 15
III. SECAT GC......Page 21
IV. MULTIPLE–PASS GC......Page 22
REFERENCES......Page 26
I. INTRODUCTION......Page 28
II. HISTORY......Page 29
III. APPROACHES TO CONTROL OR ELIMINATE OFF-FLAVORS AND OFF-ODORS......Page 32
IV. CONCLUSION......Page 35
REFERENCES......Page 37
I. INTRODUCTION......Page 42
II. ANIMAL FEED......Page 43
III. LIPID OXIDATION......Page 48
IV. ANIMAL SPECIES......Page 54
V. ANIMAL SEX......Page 56
VI. PROCESSING AND STORAGE......Page 57
VI. SUMMARY......Page 59
REFERENCES......Page 60
I. CHEESE RIPENING......Page 64
II. IMPORTANT COMPOUNDS IN CHEESE FLAVOR......Page 66
REFERENCES......Page 79
I. INTRODUCTION......Page 82
II. EXPERIMENTAL......Page 86
III. RESULTS AND DISCUSSION......Page 90
REFERENCES......Page 103
I. INTRODUCTION......Page 106
II. OFF–FLAVORS IN SOY PROTEINS......Page 107
III. LIPOXYGENASE AND OFF–FLAVORS......Page 111
IV. CONTROL OF OFF–FLAVORS......Page 116
V. FLAVOR PROTEIN INTERACTIONS......Page 123
VI. CONCLUSIONS......Page 137
References......Page 139
I. INTRODUCTION......Page 144
II. BITTER PEPTIDES: OCCURRENCE, ISOLATION AND IDENTIFICATION......Page 145
IV. DEGRADATION OR REMOVAL OF BITTER PEPTIDES......Page 147
V. ACIDIC OLIGOPEPTIDES: STRUCTURE AND FLAVOR......Page 149
VI. BITTERNESS–MASKING WITH ACIDIC OLIGOPEPTIDES......Page 152
VII. FURTHER APPLICATIONS......Page 154
VIII. CONCLUSIONS......Page 155
REFERENCES......Page 157
I. INTRODUCTION......Page 160
II. IDENTIFYING TASTES AND ODORS......Page 163
III. CAUSES OF OFF TASTES AND ODORS......Page 166
IV. MANAGEMENT OF RAW WATER PROBLEMS......Page 169
V. CONTROL OF TASTES AND ODORS IN THE TREATMENT PROCESS......Page 171
VI. TASTES AND ODORS ASSOCIATED WITH DISTRIBUTION AND STORAGE......Page 174
VII. LOCALIZED PROBLEMS......Page 177
VIII. CONCLUSION......Page 179
REFERENCES......Page 180
I. INTRODUCTION......Page 182
III. LIPID CONSTITUENTS......Page 183
IV. PEEL OIL CONSTITUENTS......Page 185
V. DEGRADATION COMPOUNDS AFFECTING FLAVOR CHANGE......Page 186
VI. COMPOUNDS USEFUL IN MONITORING STORAGE ABUSE......Page 189
VII. COMPOUNDS RESPONSIBLE FOR JUICE BITTERNESS......Page 195
VIII. METHODS OF ANALYSIS......Page 196
IX. TASTE THRESHOLDS AND RELATIVE BITTERNESS......Page 198
X. EFFECTS OF MATURITY AND VARIETY......Page 202
XI. PROCESSING TECHNIQUES AND JUICE BITTERNESS......Page 203
XII. POST EXTRACTION METHODS TO REDUCE BITTERNESS......Page 204
XIII . EFFECTS OF ABSCISSION CHEMICALS ON FLAVOR QUALITY OF PROCESSED JUICES......Page 206
REFERENCES......Page 207
SENSORY STANDARDS AND PROCEDURES......Page 212
CAUSES AND MEASUREMENT OF UNDESIRABLE FLAVORS......Page 215
CONCLUSIONS......Page 243
REFERENCES......Page 244
SUMMARY......Page 252
II. EXPERIMENTAL......Page 253
III. RESULTS AND DISCUSSION......Page 256
REFERENCES......Page 274
I. INTRODUCTION......Page 278
INFANT TASTE SENSITIVITY......Page 279
INFANT ODOR SENSITIVITY......Page 281
EARLY EXPOSURE – FOOD PREFERENCE......Page 282
TASTE AVERSION TO MOTHER\'S MILK......Page 284
CHEMICALS IN HUMAN MILK......Page 286
DIET RELATED INSTRUCTIONS TO NURSING MOTHERS......Page 288
FLAVOR OF HUMAN MILK......Page 289
OFF–FLAVORS IN HUMAN MILK......Page 292
OFF–FLAVORS IN FROZEN HUMAN MILK......Page 294
CONCLUSIONS......Page 297
REFERENCES......Page 298
1. INTRODUCTION......Page 304
2. FORMATION OF OFF–FLAVOR COMPONENTS DURING FERMENTATION AND MATURATION......Page 305
3. FORMATION OF OFF–FLAVOR COMPONENTS DURING BEER AGING......Page 313
ACKNOWLEDGMENTS......Page 327
REFERENCES......Page 328
Introductio......Page 330
Sources of Off-Odors and Tastes......Page 332
Color......Page 336
Appearance......Page 337
Tastes......Page 338
Odors......Page 340
Tactile......Page 354
Difficult to Classify......Page 356
Literature Cited......Page 359
Index......Page 364