Flavour '81 : 3rd Weurman Symposium Proceedings of the International Conference, Munich April 28-30, 1981

Frontmatter -- PREFACE / Schreier, P. -- ACKNOWLEDGEMENTS -- CONTENTS -- SECTION I. SENSORY METHODOLOGY -- A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH / Pangborn, R. M. -- FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS / Piggott,...
Ausführliche Beschreibung

Frontmatter -- PREFACE / Schreier, P. -- ACKNOWLEDGEMENTS -- CONTENTS -- SECTION I. SENSORY METHODOLOGY -- A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH / Pangborn, R. M. -- FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS / Piggott, J. R. / Canaway, P. R. -- MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY / Herrmann, J. -- SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING / Tuorila, Hely -- COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY / Noble, A. C. / Schmidt, J. O. -- ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS / Frijters, J. E. R. -- EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES / Williams, A. A. / Baines, C. R. / Langron, S. P. / Collins, A. J. -- SENSORY EVALUATION IN A "NATURAL ENVIRONMENT" / Köster, E. P. -- SECTION II. APPLICATION OF SENSORY METHODS -- PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS / Powers, John J. -- SOME PROPERTIES OF ODORIFEROUS MOLECULES / Teranishi, R. / Buttery, R. G. / Guadagni, D. G. -- PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES / Jounela-Eriksson, Paula -- PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS / Gramshaw, J. W. / Williams, D. R. -- THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR / Dürr, P. / Schobinger, U. -- THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS / Fischer, K.-H. / Grosch, W. -- STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS / Rothe, M. / Specht, M. / Erhardt, V. -- IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER / Gemert, L. J. van / Nijssen, L. M. / Maarse, H. -- FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY / Lundgren, B. -- A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST / Selzer, Roland / Christoph, Norbert -- SECTION III. INSTRUMENTAL ANALYSIS -- RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY / Jennings, W. -- THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY / Brauw, M.C. ten Noever de -- MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES / Sugisawa, H. / Hirose, T. -- COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING / Schaefer, Drs J. -- QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS / Günther, W. / Meiertoberens, M. / Schlegelmilch, F. -- AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY / Ott, Ursula / Liardon, Rémy -- COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS / Huber, L. / Obbens, H. -- APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS / Kubeczka, K.-H. -- A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER / Leppanen, Olavi / Denslow, John / Koivisto, Tapio / Ronkainen, Pentti -- COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL / Huopalahti, R. / Kallio, H. / Kärppä, P. / Linko, R. -- ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES / Eberhardt, R. / Woidich, H. / Pfannhauser, W. -- ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY / Gatfield, Ian L. -- SECTION IV. FORMATION OF FLAVOUR -- FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR / Tressl, R. / Grünewald, K. G. / Helak, B. -- SHIGEMATSU VARIATION OF THE MAILLARD REACTION / Rijke, D. de / Dort, J. M. van / Boelens, H. -- MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES / Grosch, W. / Schieberle, P. / Laskawy, G. -- INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR / Enzell, C. R. -- FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS / Paillard, N. -- FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS / Schreier, P. / Lorenz, G. -- POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES / Drawert, F. / Berger, R. -- ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO / Ambid, Christian / Fallot, Jean -- MICROBIAL FORMATION OF FLAVOURS / Seitz, E. W. -- AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION / Hanssen, Hans-Peter / Sprecher, Ewald -- CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS / Lamparsky, D. / Klimes, I. -- FLAVOUR CONSTITUENTS OF MALT / Peppard, Terry L. / Halsey, Sheelagh A. / Laws, Derek R. J. -- CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS / Greenberg, Michael J. -- SUNLIGHT FLAVOURS IN CHAMPAGNE WINES / Charpentier, N. / Maujean, A. -- SECTION V. APPLICATION AND TECHNOLOGY -- ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS / Emberger, R. -- PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS / Bruhn, W. -- CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS / Drawert, F. / Schreier, P. / Bhiwapurkar, S. / Heindze, I. -- CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS / Pickenhagen, W. / Furrer, A. / Maurer, B. -- USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS / Tateo, F. -- AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK / Badings, H. T. / Pol, J. J. G. van der / Neeter, R. -- INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS / Wyler, R. / Solms, J. -- THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL / Land, D. G. / Reynolds, J. -- INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN / King, Bonnie M. / Solms, Jiirg -- STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK / Gubler, B. A. -- SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS / Gründel, R. / Muermann, H. E. -- SECTION VI. MOLECULAR ASPECTS OF FLAVOUR -- STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE / Belitz, H. -D. / Cben, W. / Jugel, H. / Stempfl, W. / Treleano, R. / Wieser, H. -- BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY / Ohloff, G. -- AUTHOR INDEX -- SUBJECT INDEX Ausführliche Beschreibung

Autor*in:	Schreier, Peter [herausgeberIn]

Format:	E-Book
Sprache:	Englisch

Erschienen:	Berlin Boston: De Gruyter ; 2019
Ausgabe:	Reprint 2019

Rechteinformationen:	Restricted Access

Schlagwörter:	SCIENCE / General

Anmerkung:	restricted access online access with authorization star
Umfang:	1 Online-Ressource (780 p) ; Num. figs
Beschreibung:	Mode of access: Internet via World Wide Web.

Reproduktion:	[Online-Ausgabe]

Links:	Link aufrufen Link aufrufen Link aufrufen Cover Cover Contents
ISBN:	978-3-11-084406-1

DOI / URN:	10.1515/9783110844061

Katalog-ID:	1685883729