Cover image for Aroma active compounds in foods : chemistry and sensory properties
Aroma active compounds in foods : chemistry and sensory properties
Takeoka, Gary R.
Publication Information:
Washington, DC : American Chemical Society : Distributed by Oxford University Press, [2001]

Physical Description:
xiv, 289 pages : illustrations ; 24 cm.
Format :


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TP372.5 .A76 2001 Adult Non-Fiction Central Closed Stacks-Non circulating

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This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.

Author Notes

Gary Takeoka is at USDA Western Regional Research Center. Matthias Guntert is at Haarmaan and Reimer GMBH.

Table of Contents

Karl-Heinz EngelI. Blank and S. Devaud and L. B. Fay and C. Cerny and M. Steiner and B. ZurbriggenPeter Winterhalter and Bernd BonnlanderGary TakeokaSusan E. Ebeler and Gay M. Sun and Allen K. Vickers and Phil StrempleXiaogen Yang and Jeanne M. Davidsen and Robert N. Antenucci and Robert G. EilermanR. J. McGorrin and L. GimelfarbHelmut Guth and Katja Buhr and Roberto FritzlerP. Schieberle and A. BuettnerMatthias Guntert and Gerhard Krammer and Stefan Lambrecht and Horst Sommer and Horst Surburg and Peter WerkhoffK.-H. Engel and A. Schellenberg and H.-G. SchmarrWilhelm PickenhagenAkio Kobayashi and Kikue Kubota and Dongmei Wang and Takako YoshimuraL.-A. Garbe and H. Lange and R. TresslH. Weenen and J. G. M. van der VenJohn Didzbalis and Chi-Tang HoM. Nozaki and M. Ikeuchi and N. SuzukiW. Schwab and T. Konig and B. Gutsche and M. Hartl and R. Hubscher and P. SchreierHideki Masuda and Yasuhiro Harada and Noriaki Kishimoto and Tatsuo TanoYu-Wen Feng and Terry E. Acree and Edward H. Lavin
Prefacep. xiii
1. Chemical and Sensory Characterization of Food Volatiles: An Overviewp. 1
Instrumental Analysis of Food Flavors
2. Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Hamp. 9
3. Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formationp. 21
4. Volatile Constituents of Asafoetidap. 33
5. Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextractionp. 45
6. Sensing Systems for Flavor Analysis and Evaluationp. 57
7. Novel Aspects of Tomatillo Flavorp. 73
Correlation between Sensory Properties and Chemical Structures of Flavor Components
8. Descriptors for Structure--Property Correlation Studies of Odorantsp. 93
9. Influence of the Chain Length on the Aroma Properties of Homologous Epoxy--Aldehydes, Ketones, and Alcoholsp. 109
10. Flavor Chemistry of Peppermint Oil (Mentha piperita L.)p. 119
11. Chemical and Sensory Properties of Thiolactonesp. 138
Synthetic, Thermal Reaction, and Enzymatic Approaches to Flavor Components
12. Synthetic Approaches to Chiral Flavor Componentsp. 151
13. Specificity of Glycosidases from Tea Leaves toward Glycosidic Tea Aroma Precursorsp. 167
14. Biosynthesis of [gamma]-Nonalactone in Yeastp. 176
15. The Formation of Strecker Aldehydesp. 183
16. Analysis of Low Molecular Weight Aldehydes Formed during the Maillard Reactionp. 196
17. Chiral 1,3-Octanediol Synthetic Studies Using Enzymatic Methods as Key Stepsp. 208
18. Formation Pathways of 3-Hydroxy-4,5-dimethyl-2[5H]-furanone (Sotolon) in Citrus Soft Drinksp. 218
Additional Properties of Flavor Components and Flavors
19. Antimicrobial Activities of Isothiocyanatesp. 229
20. Processing Modulation of Soymilk Flavor Chemistryp. 251
Author Indexp. 267
Subject Indexp. 269