Flavour science : recent developments /
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
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| Other Authors: | , |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge, England :
The Royal Society of Chemistry,
1996.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Front Cover; Flavour Science: Recent Developments; Copyright Page; Preface; Table of Contents; SECTION 1: FLAVOUR OF BIOLOGICAL ORIGIN; CHAPTER 1. THE ROLE OF DIET AND ENVIRONMENT IN THE NATURAL FLAVOURS OF SEAFOODS; 1 INTRODUCTION; 2 COLLECTION OF SPECIMENS AND ANALYSIS FOR BROMOPHENOLS; 3 BROMOPHENOL CONTENT OF OCEAN FISH; 4 BROMOPHENOL CONTENT OF OCEAN PRAWNS; 5 NATURAL SOURCES OF BROMOPHENOLS IN THE ENVIRONMENT; 6 CONCLUSION; ACKNOWLEDGEMENT; REFERENCES; CHAPTER 2. VOLATILE ACIDS AND NITROGEN COMPOUNDS IN PRAWN POWDER; 1 INTRODUCTION; 2 FLAVOUR ISOLATION; 3 DISCUSSION OF RESULTS.
- Chapter 6. new sulfur-bearing compounds in buchu leaf oil1 introduction; 2 experimental section; 3 results and discussion; 4 conclusion; acknowledgement; references; chapter 7. composition of volatile constituents in tarragon (artemisia dracunculus l.) at different vegetative periods; 1 introduction; 2 materials and methods; 3 results and discussion; references; chapter 8. biochemical pathways for the formation of esters in ripening fruit; 1 introduction; 2 results and discussion; 3 conclusions; 4 experimental; references; chapter 9. volatile components of spoiled dry-cured hams.
- 1 introduction2 materials and methods; 3 results and discussion; acknowledgements; references; chapter 10. analysis of volatiles of kecap manis (a typical indonesian soy sauce); 1 introduction; 2 experimental; 3 results and discussion; acknowledgement; references; chapter 11. dynamic headspace gas chromatography of different botanical parts of lovage (levisticum officinale koch.); 1 introduction; 2 materials and methods; 3 results and discussion; references; chapter 12. new flavour compounds of cucumis melo l.; 1 introduction; 2 experimental; 3 results and discussion; references.
- Chapter 13. the volatile constituents of the flowers of the 'silk tree', a lbizzia julibrissin1 introduction; 2 experimental; 3 results; references; chapter 14. comparison of flavour volatiles in a somatic hybrid from west indian lime (citrus aurantifolia) and valencia orange (c. sinensis) with its parents; 1 introduction; 2. materials and methods; 3 results and discussion; 4 conclusions; references; chapter 15. changes in lemon flavouring components during uv-irradiation; 1 introduction; 2 experimental; 3 results and discussion; references.
- Chapter 16. exploration of an exotic tropical fruit flavour
- optimisation of cempedak (artocarpus integer (thunb.) merr.) flavour extraction.
