The Quality of Foods and Beverages: Chemistry and Technology Vol. 1

Front Cover......Page 1
The Quality of Foods and Beverages: Chemistry and Technology......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Contributors......Page 10
Contents of Volume 2......Page 14
Preface......Page 18
CHAPTER 1. INTRODUCTION
THE FUTURE OF THE FLAVOR INDUSTRY......Page 20
I. INTRODUCTION......Page 26
II. EXPERIMENTAL TECHNIQUES......Page 27
III. WATER......Page 28
IV. PROTEINS AND RELATED COMPOUNDS......Page 29
V. POLYSACCHARIDES AND RELATED COMPOUNDS......Page 34
VI. CONCLUSIONS......Page 35
REFERENCES......Page 37
I. INTRODUCTION......Page 38
II. PRELIMINARY INVESTIGATIONS (13)......Page 39
III. TASTE OF β-CYCLODEXTRIN (13)......Page 43
IV. SUCROSE SWEETNESS AND β-CYCLODEXTRIN SWEETNESS (13)......Page 45
V. NEOHESPERIDIN DIHYDROCHALCONE SWEETNESS AND β-CYCLODEXTRIN (13)......Page 46
VI. NARINGIN BITTERNESS AND β-CYCLODEXTRIN (13, 23)......Page 49
VII. TASTE MODIFICATION OF CITRUS FRUIT JUICE BY β-CYCLODEXTRIN (13, 23)......Page 50
REFERENCES......Page 52
II. IDENTIFICATION OF PYRAZINES IN NATURE AND ITS ENVIRONMENT......Page 54
III. A NEW AND EFFICIENT METHOD OF SYNTHESIS BASED ON THE REACTIVITY OF DIHYDROPYRAZINES......Page 61
IV. THE CHEMISTRY OF FURANYLPYRAZINES......Page 67
REFERENCES......Page 72
I. INTRODUCTION......Page 80
II. TYPES OF HYDROLYSATES......Page 81
III. GENERAL PROCESS......Page 82
IV. BASIC COMPOSITION OF HYDROLYSATES......Page 86
V. COMPONENTS OF FLAVOR SIGNIFICANCE IN HYDROLYSATES......Page 87
VI. THIAMINE......Page 95
CONCLUSIONS......Page 96
References......Page 99
CHAPTER 6. MOLECULAR APPROACHES
TO SWEETNESS QUANTITATION......Page 102
I. INTRODUCTION......Page 110
II. SENSORY PROPERTIES OF TALIN SWEETENER......Page 112
III. TASTE OF TALIN SWEETENER IN FOOD AND DRINK......Page 117
IV. FLAVOUR ENHANCEMENT BY THAUMATIN......Page 120
V. THE EFFECT OF TALIN SWEETENER ON FLAVOUR VOLATILES......Page 126
VI. USE OF TALIN SWEETENER IN MEDICINES......Page 127
VII. THE COMBINATION OF TALIN SWEETENER WITH OTHER FLAVOUR ENHANCERS......Page 128
ACKNOWLEDGMENTS......Page 129
REFERENCES......Page 130
I. INTRODUCTION......Page 132
II. MODIFICATION BY COMPLEXING WITH ANIONIC POLYSACCHARIDES......Page 133
III. SELECTIVE CHEMICAL MODIFICATION......Page 134
IV. CONCLUSION......Page 136
REFERENCES......Page 137
I. INTRODUCTION......Page 138
II. EXPERIMENTAL SECTION......Page 139
III. RESULTS AND DISCUSSION......Page 140
REFERENCES......Page 149
I. INTRODUCTION......Page 152
II. EXPERIMENTAL SECTION......Page 153
III. RESULTS AND DISCUSSION......Page 156
REFERENCES......Page 164
I. INTRODUCTION......Page 166
II. EXPERIMENTAL......Page 167
III. STUDY OF THE RESULTS......Page 169
IV. CONCLUSION......Page 184
REFERENCES......Page 185
I. INTRODUCTION......Page 186
II. EXPERIMENTAL......Page 187
III. RESULTS AND DISCUSSION......Page 188
IV. CONCLUSIONS......Page 198
REFERENCES......Page 199
CHAPTER 13. FLAVOR CONSTITUENTS IN RUM......Page 202
II. EXPERIMENTAL......Page 203
III. RESULTS AND DISCUSSION......Page 205
REFERENCES......Page 216
I INTRODUCTION......Page 220
II SENSORY EVALUATION OF SCOTCH WHISKIES......Page 222
Ill INSTRUMENTAL STUDIES......Page 226
IV THE ORIGIN OF SOME FLAVOUR ASPECTS......Page 234
V CONCLUSION......Page 240
REFERENCES......Page 241
CHAPTER 15. SOME ADVANCES IN ALCOHOLIC BEVERAGES AND
VINEGAR FLAVOR RESEARCH......Page 244
PART I......Page 246
I. MATERIALS AND METHODS......Page 248
II. RESULTS AND DISCUSSION......Page 249
PART II......Page 252
II. RESULTS AND DISCUSSION......Page 254
REFERENCES......Page 258
I. HISTORY OF CYPRUS WINES......Page 260
II. CYPRUS VITICULTURE AND PRODUCTION......Page 264
III. ORGANIZATION OF THE GRAPES AND WINE MARKET AND LEGISLATION......Page 267
REFERENCES......Page 275
I. INTRODUCTION......Page 276
II. THE CONCEPT OF INTRINSIC COOKING QUALITY OF A VARIETY......Page 277
III. VISCOELASTIC PROPERTIES OF DURUM WHEAT GLUTEN......Page 279
IV. GLIADIN ELECTROPHORETIC PATTERNS......Page 283
V. GLUTENIN ELECTROPHORETIC PATTERNS......Page 286
VI. CONCLUSION......Page 289
REFERENCES......Page 290
I. INTRODUCTION......Page 294
II. MATERIALS AND METHODS......Page 295
III. RESULTS AND DISCUSSION......Page 297
IV. CONCLUSIONS......Page 303
REFERENCES......Page 305
II. DIFFERENCES IN WHEAT GLUTENS......Page 308
III. COMPARATIVE ANALYSES OF DIFFERENT GLUTENS......Page 310
IV. SUMMARY......Page 321
REFERENCES......Page 322
A. What is quality?......Page 324
B. Nutritional situationin Norway......Page 325
C. The Norwegian nutritional aim......Page 326
D. Content of dietary fiber in food......Page 328
E. Influence on the baking quality......Page 330
F. The consumer......Page 332
Conclution......Page 334
REFERENCES......Page 335
II. INTRODUCTION......Page 338
III. MATERIALS AND METHODS......Page 339
IV. RESULTS AND DISCUSSION......Page 342
REFERENCES......Page 344
I. INTRODUCTION......Page 346
II. DIRECT ACIDIFICATION......Page 347
III. TASTE AND FLAVOR OF QUESO BLANCO......Page 350
IV. MODIFIED FORMS OF QUESO BLANCO......Page 351
V. ADDITION OF FLAVORINGS IN QUESO BLANCO......Page 356
VI. SUMMARY......Page 358
REFERENCES......Page 359
1. INTRODUCTION......Page 360
CHARACTERIZATION OF DECHAUNAC GRAPE SKIN TISSUE......Page 361
ISOLATION OF VACUOLES FROM DECHAUNAC GRAPE SKIN TISSUE......Page 370
REFERENCES......Page 377
CHAPTER 24. ANALYSIS AND FLAVOR EFFECTS OF
VOLATILE SULFUR COMPOUNDS IN CITRUS JUICES......Page 380
I. INTRODUCTION......Page 381
II. MATERIALS AND METHODS......Page 383
III. RESULTS AND DISCUSSION......Page 386
REFERENCES......Page 394
II. TANNINS AND NUTRITION......Page 396
III. TANNINS AND FRUIT MATURATION......Page 397
IV. CONDENSED TANNIN CHEMISTRY......Page 400
V. BANANA TANNIN TRANSFORMATION......Page 401
REFERENCES......Page 403
CHPTER 26. RECENT ADVANCES IN CHEESE FLAVOR RESEARCH......Page 408
REFERENCES......Page 452
Index......Page 456