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1.

図書
図書
1. Flavor and lipid chemistry of seafoods
Fereidoon Shahidi, editor, Keith R. Cadwallader, editor
出版情報: Washington, DC : American Chemical Society, c1997  ix, 285 p. ; 24 cm
シリーズ名: ACS symposium series ; 674
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Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1：
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2：
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3：
Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples / Reda Triqui ; Helmut Guth4：
Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) / C. Alasalvar ; P. C. Quantick ; J. M. Grigor5：
Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality / Hui-Zhen Zhang ; Tung-Ching Lee6：
Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation / B. S. Pan ; J. R. Tsai ; L. M. Chen ; C. M. Wu7：
Thermally Generated Flavors from Seal Protein Hydrolysate / Chin-Fa Hwang ; A. C. Onodenalore ; Chi-Tang Ho8：
Character-Impact Aroma Compounds of Crustaceans / H. H. Baek9：
Flavor Characteristics and Lipid Composition of Atlantic Salmon / Linda J. Farmer ; Janice M. McConnell ; and William D. Graham10：
Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material / C. Milo ; W. Grosch11：
Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation / H.-J. Weng ; L. R. D'Abramo ; J. A. Sullivan12：
Aroma-Active Compounds in Salt-Fermented Anchovy / Y. J. Cha ; G. H. Lee13：
Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon / R. G. Ackman ; M. P. M. Parazo ; S. P. Lall14：
Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) / Frank A. Chapman ; Susan L. Lucas ; Sean F. O'Keefe15：
Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids / Marilyn C. Erickson ; Ramani V. Sista16：
Marine Lipids and Their Stabilization with Green Tea and Catechins / Udaya N. Wanasundara ; Y. He ; V. K. S. Shukla17：
Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection / Toshiaki Ohshima ; Hideki Ushio ; Chiaki Koizumi18：
Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance / H. Saito19：
Structural Characteristics of Marine Lipids and Preparation of w 3 Concentrates / 20：
Separation of w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation / Daeseok Han ; Hyun-Kyung Shin ; Suk Hoo Yoon21：
Microencapsulation and Oxidative Stability of Docosahexaenoic Acid / Pahn Shick Changv22：
Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1：
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2：
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3：
2.

図書
図書
2. Flavor analysis : developments in isolation and characterization
Cynthia J. Mussinan, editor, Michael J. Morello, editor
出版情報: Washington, DC : American Chemical Society, c1998  xii, 389 p. ; 24 cm
シリーズ名: ACS symposium series ; 705
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Challenges in flavor chemistry: an overview / Roy Teranishi1：
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2：
Evaluation of purge-and-trap parameters: optimization using a statistical design / Mathias K. Sucan ; Cathryn Fritz-Jung ; Joan Ballam3：
The importance of the vacuum headspace method for the analysis of fruit flavors / Matthias Guntert et al.4：
Relationship between aroma compounds' partitioning constants and release during microwave heating / Deborah D. Roberts ; Philippe Pollien5：
Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef / J. Stephen Elmore ; Donald S. Mottram6：
Extraction of thiol and disulfide aroma compounds from food systems / Ian C.C. Nobrega ; Andrew T. Dodson7：
Isolation of flavor compounds from protein material / O.E. Mills ; A.J. Broome8：
Sampling carbonyl compounds with solid phase microextraction utilizing on-fiber derivatization / Perry A. Martos ; Janusz Pawliszyn9：
Comparison of volitile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction / Janet M. Synder ; Jerry W. King ; Zhouyao Zhang10：
Thermo desorption as sample preparation technique for food and flavor analysis by gas chromatography / M. Rothaupt11：
Analytical characterization
Analysis of volatile maillard reaction products by different methods / K. Eichner ; M. Lange-Aperdannier ; U. Vossmann12：
y- and o-Thiolactones: an interesting class of sulfur-containing flavor compounds / Karl-Heinz Engel ; Irmgard Roling ; Hans-Georg-Schmarr13：
Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate / Chung-Wen Chen ; Robert T. Rosen ; Chi-Tnag Ho14：
Biosythesis of optically active o-decalactone and 0-jasmin lactone by 13-lipoxygenase pathways in the yeast sporobolomyces odorus / R. Tressl et al.15：
Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers / Peter Winterhalter et al.16：
Mass spectrometry of the acetal derivatives of selected generally recognized as safe listed aldehydes with ethanol, 1,2-propylene glycol and glycerol / Keith Woelfel ; Thomas G. Hartman17：
Comparison of HPLC and GC-MS analysis of furans and furanones in citrus juices / R. Rouseff et al.18：
Application of microwave-assisted process and py-GC-MS to the analysis of maillard reaction products / V.A. Yaylayan ; A. Keyhani19：
Characterization of coumarin and psoralen levels in California and Arizona citrus oils / Valerie L. Barrett ; Denny B. Nelson20：
Profiling of bioactive and flavor-active natural products by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry / Kenneth J. Strassburger21：
Quantification of impact odorants in food by isotope dilution assay: strength and limitations / Christian Milo ; Imre Blank22：
Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer / R.A. Culp ; J.M. Legato ; E. Otero23：
Sensory characterization
Validation of gas chromatography olfactometry results for ""gala"" apples by evaluation of aroma-active compound mixtures / Anne Plotto et al.24：
Chemical and sensory analysis of off-flavors in citrus products / M. Naim et al.25：
Characterization of key odorants in dry-heated cysteine-carbohydrate mixtures: comparison with aqueous reaction systems / P. Schieberle ; T. Hoffmann26：
Aroma profile of the Australian truffle-like fungus Mesophellia glauca / S. Millington et al.27：
Analysis of aroma-active components of light-activated milk / Keith R. Cadwallader ; Cameron L. Howard28：
High resolution gas chromatography-selective odorant measurement by multisensor array-a useful technique to develop tailor-made chemosensor arrays for food flavor analysis / P. Schieberle et al.29：
Challenges in flavor chemistry: an overview / Roy Teranishi1：
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2：
3.

図書
図書
3. Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
Chi-Tang Ho, editor, Thomas G. Hartman, editor
出版情報: Washington, DC : American Chemical Society, 1994  ix, 333 p. ; 24 cm
シリーズ名: ACS symposium series ; 558
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Lipids in Food Flavors: An Overview / C.-T. Ho ; Q. Chen
Chemistry of Singlet Oxygen Oxidation of Foods / W.T. Yang ; D.B. Min
Contribution of Lipoxygenase Pathway to Food Flavors / R.J. Hsieh
Volatile Formationby Lipid-Mediated Maillard Reaction in Model Systems / Y. Zhang ; W.J. Ritter ; C.C. Barker ; P.A. Traci
Volatile Compounds Generated fromThermal Interaction of 2,4-Decadienal and the Flavor Precursors of Garlic / T.-H. Yu ; M.-H. Lee ; C.-M. Wu
Relationship ofTemperature to the Production of Lipid Volatiles from Beef / A.M. Spanier ; A.J. St. Angelo ; C.C. Grimm ; A. Miller
Changes of Headspace Volatile Compounds Due to Oxidationof Milk Fat During Storage of Dried Dairy Products / Y.B. Lee ; C.V. Morr
Lipid-DerivedAroma Compounds in Cooked Potatoes and Reconstituted Dehydrated Potato Granules / J.P. Salinas ; T.G. Hartman ; K. Karmas ; J. Lech ; R.T. Rosen
Lipid-DerivedFlavor Compounds in Fresh and Dehydrated Tomato Products
Aroma Generationin Extruded and Heated Wheat Flour / H.-I. Hwang ; M.V. Karwe ; H.V. Izzo
Effectof Packaging on the Lipid Oxidation Storage Stability of Dehydrated Pinto Beans / R. Ruiz ; and R.T. Rosen
Influenceof Finishing Diets on Lamb Flavor / M.E. Bailey ; J. Suzuki ; L.N. Fermando ; H.A. Swartz ; R.W. Purchas
Contribution ofLipid-Derived Components to the Flavor of Alligator Meat / K.R. Cadwallader ; H.H. Baek ; H.Y. Chung ; M.W. Moody
Flavor Chemistry of Dairy Lipids: Review of Free Fatty Acids / I.J. Leon
Flavor Chemistry of Fish Oil / C.F. Lin
Omega-3 Fatty AcidComposition and Stability of Seal Lipids / F. Shahidi ; J. Synowiecki ; R. Amarowicz ; U. Wanasundara
Volatile Compounds of Lards from Different Treatments / L.S. Hwang ; C.-W. Chen
Hexanal as an Indicator of the Flavor Deteriorationof Meat and Meat Products / R. B. Pegg
Control of the Production of cis-3-Hexenal:Lipid-Derived Flavor Compounds by Plant Cell Culture / S. Chou ; C.-K. Chin
Canola Oil Flavor Quality Evaluationby Dynamic Headspace Gas Chromatography / S.K. Raghavan ; D.R. Connell ; A. Khayat
Stabilization of Canola Oil by NaturalAntioxidants
Capillary Gas ChromatographyProcedure for Determining Olive Oil Flavor / D. R. Connell
Lipids in Food Flavors: An Overview / C.-T. Ho ; Q. Chen
Chemistry of Singlet Oxygen Oxidation of Foods / W.T. Yang ; D.B. Min
Contribution of Lipoxygenase Pathway to Food Flavors / R.J. Hsieh
4.

図書
図書
4. Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC. August 21-25, 1994
/Robert J. McGorrin, editor, Jane V. Leland, editor
出版情報: Washington, D.C. : American Chemical Society, 1996  xii, 235 p. ; 24 cm
シリーズ名: ACS symposium series ; 633
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D.G. Land: Perspectives on the Effects of Interactions on Flavor Perception: An Overview / L.C. Hatchwell
Implications of Fat on Flavor / E. Graf ; K.B. De Roos
Performance of Vanilla Flavor in Low-Fat Ice Cream / J. Bakker ; D.J. Mela
Effect of Emulsion Structure on Flavor Release andTaste Perception / L.J. Farmer
Interactions Between Lipids and the Maillard Reaction / T. E. O'Neill
Flavor Binding
Food Proteins: An Overview / A.P. Hansen ; D.C. Booker
Flavor Interactions with Casein and Whey Protein / N. Boudaud ; J.-P. Dumont
Interaction Between Flavor Components andb-Lactoglobulin / J. Carr ; D. Baloga ; J.-X. Guinard ; L. Lawter ; C. Marty ; C. Squire
The Effect of Gelling Agent
Type and Concentration on Flavor Release in Model Systems / M.Y.M. Hau ; D.A. Gray ; A.J. Taylor
Binding of Volatiles to Starch / E. Guichard
Interactions Between Pectins and Flavor Compounds in Strawberry Jam / D.E. Walters ; G. Roy
Taste Interactions of Sweet and Bitter Compounds / J.-P. Schirle-Keller ; G.A. Reineccius
The Loss of AspartameDuring the Storage of Chewing Gum / P.T. DeLassus
Sorption and Diffusion of Flavors in Plastic Packaging / N. Fischer ; T. van Eijk
Gas Chromatography-Olfactometry as a Tool for Measuring Flavor-Food
Ingredient Interactions in Model Systems / D.D. Roberts ; T.E. Acree
Retronasal Flavor Release in Oil and Water ModelSystems with an Evaluation of Volatility Predictors / J. Brahms ; J. Masters ; J. Labows ; M. Prencipe
Investigation of the Interaction
Between Dentifrice Flavor and Product
Base by Principal Component Analysis of Headspace
Gas Chromatography / C. M. Delahunty ; J.R. Piggott ; J.M. Conner ; A. Paterson
Flavor Evaluationof Cheddar Cheese / C. Dubois ; M. Sergent ; A. Voilley
Flavoring of Complex Media: A ModelCheese Example
D.G. Land: Perspectives on the Effects of Interactions on Flavor Perception: An Overview / L.C. Hatchwell
Implications of Fat on Flavor / E. Graf ; K.B. De Roos
Performance of Vanilla Flavor in Low-Fat Ice Cream / J. Bakker ; D.J. Mela
5.

図書
図書
5. Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
Chi-Tang Ho, editor, Chee-Teck Tan, editor, Chao-Hsiang Tong, editor
出版情報: Washington, DC : American Chemical Society, 1995  xi, 266 p. ; 23 cm
シリーズ名: ACS symposium series ; 610
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Physical Chemistry in Flavor Products Preparation: An Overview / C.-T. Tan
Kinetics of Formation and Degradation of Morpholino-1-deoxy-D-fructose / A. Huyghues-Despointes ; V. A. Yaylayan
Kinetics of the Formation ofOxygen-Containing Heterocyclic Compounds via the Maillard Reaction / B.S Mistry ; P.D. Wilson ; G.A. Reineccius
Effect of Water Content andAmino Acids on Maillard Browning Kinetics in Propylene Glycol Based ModelSystems During Microwave Heating / G. Lu ; C.-H. Tong ; B.I. Peterson ; C.-T. Ho
Kinetics of Tetramethylpyrazine Formationunder High Hydrostatic Pressure / T.-C. Huang ; H.-Y. Fu ; and C.-T. Ho
Modeling Maillard Browning in Dehydrated Food Systems asa Function of Temperature, Moisture Content, and Glass Transition Temperature / R. Karmas ; M. Karel
Modeling the Maillard Reaction: A Computer Simulation and a Discussionof Its Application to Maillard Reaction Analysis and Design / P.S. Lee
Implementation of Process Kinetics To Scale Up Automated ThermallyReacted Flavor Processes / C.K. King
Production of NaturalFlavors Using a Cold Extrusion Process / M.H. Cho ; X. Zheng ; S.S. Wang ; Y. Kim
A Novel Membrane Process for Folding Essential Oils / M.H. Auerbach
Oxidative Stability of Encapsulated SealBlubber Oil / F. Shahidi ; U.N. Wanasundara
The Location of Vanillin in a FoodEmulsion System / I. Kayali ; C.C. Heisig ; S.E. Friberg
Methods To Predict the Physical Stability ofFlavor-Cloud Emulsion / K.Y. Tse
Surface Dilational Rheological Properties ofProtein-Adsorbed Interfaces: Relationship to Stability of Food Foams andEmulsions / Q. Jiang ; Y.C. Chiew
The Role of Specialty Food Starches in Flavor Emulsions / P.C. Trubiano
Phospholipid Liposomes: Properties and Potential Usein Flavor Encapsulation / R. Mathur ; P. Capasso
Use of Cyclodextrins for Flavors
The Role of Specialty Food Starches in Flavor Encapsulation
Physical Chemistry in Flavor Products Preparation: An Overview / C.-T. Tan
Kinetics of Formation and Degradation of Morpholino-1-deoxy-D-fructose / A. Huyghues-Despointes ; V. A. Yaylayan
Kinetics of the Formation ofOxygen-Containing Heterocyclic Compounds via the Maillard Reaction / B.S Mistry ; P.D. Wilson ; G.A. Reineccius
6.

図書
図書
6. Flavor precursors : thermal and enzymatic conversions
Roy Teranishi, Gary R. Takeoka, Matthias Güntert, editor
出版情報: Washington, DC : American Chemical Society, 1992  ix, 269 p. ; 24 cm
シリーズ名: ACS symposium series ; 490
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Thermal and Enzymatic
Conversions of Precursors to Flavor
Compounds: An Overview Monoterpene
Biosynthesis: The Cyclization of Geranyl
Pyrophosphate to (+)-Sabinene Lipases: Useful Biocatalysts for Enantioselective
Reactions of Chiral Flavor Compounds
Carboxylester-Lipase Mediated Reactions: A Versatile Route to Target the Chiral
Molecules Biosynthesis and Studies on the Biotechnological
Production of Aliphatic g- and d-Lactones Precursor Atmospheric
Technology: Efficient Aroma Enrichment in Fruit Cells Glycosidic
Precursors of Varietal Grape and Wine
Flavor Glucosides of Limonoids
Oxytenated C13-Norisoprenoids: Important Flavor
Precursors Free and Bound Flavor
Constituents of White-Fleshed Nectarine
Thermally Degraded Thiamin: A Potent Source of Interesting
Flavor Compounds Studies on the Formation of Furaneol in Heat-Processed
Foods Flavor Compounds Formed from Lipids by Heat Treatment
Formation of Meat-like Flavor
Compounds Peptides as Flavor
Precursors in Model Maillard
Reactions Meat Flavor Generation from Cysteine and Sugars
Analysis and Reactivity of Glucosones
Formation of Smoke Flavor
Compounds by Thermal Lignin Degradation
Reaction Kinetics for the Formation of Heterocyclic
Compounds in a Temperature and Pressure Controlled Experiment
Thermal and Enzymatic
Conversions of Precursors to Flavor
Compounds: An Overview Monoterpene
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