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Flavour '81
3rd Weurman Symposium Proceedings of the International Conference, Munich April 28–30, 1981
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eBook - PDF
Flavour '81
3rd Weurman Symposium Proceedings of the International Conference, Munich April 28–30, 1981
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Table of contents
- PREFACE
- ACKNOWLEDGEMENTS
- CONTENTS
- SECTION I. SENSORY METHODOLOGY
- A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH
- FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS
- MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY
- SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING
- COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY
- ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS
- EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES
- SENSORY EVALUATION IN A "NATURAL ENVIRONMENT"
- SECTION II. APPLICATION OF SENSORY METHODS
- PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS
- SOME PROPERTIES OF ODORIFEROUS MOLECULES
- PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES
- PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS
- THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR
- THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS
- STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS
- IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER
- FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY
- A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST
- SECTION III. INSTRUMENTAL ANALYSIS
- RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY
- THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY
- MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES
- COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING
- QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS
- AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY
- COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS
- APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS
- A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER
- COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL
- ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES
- ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY
- SECTION IV. FORMATION OF FLAVOUR
- FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR
- SHIGEMATSU VARIATION OF THE MAILLARD REACTION
- MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES
- INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR
- FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS
- FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS
- POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES
- ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO
- MICROBIAL FORMATION OF FLAVOURS
- AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION
- CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS
- FLAVOUR CONSTITUENTS OF MALT
- CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS
- SUNLIGHT FLAVOURS IN CHAMPAGNE WINES
- SECTION V. APPLICATION AND TECHNOLOGY
- ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS
- PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS
- CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS
- CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS
- USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS
- AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK
- INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS
- THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL
- INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN
- STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK
- SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS
- SECTION VI. MOLECULAR ASPECTS OF FLAVOUR
- STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE
- BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY
- AUTHOR INDEX
- SUBJECT INDEX