Weerasinghe, D. K. & Sucan, M.K. ed.
Process and Reaction Flavors
Recent Developments
(ACS Symposium Ser 905)
ACS 2005.6
256 pp.(H)
ISBN 0-8412-3905-3
20,200円
Contents
1. Process and Reaction Flavors: An Overview/ 2. The Safety Assessment of Process Flavors/ 3. Regulating Process Flavor/ 4. An Introduction to Kosher and Halal Issues in Process and Reaction Flavors/ 5. Precursors for Dry-Cured Ham Flavor/ 6. Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran/ 7. Reaction Flavors: The Next Generation/ 8. Formation of Flavor Compounds by the Reactions of Carbonyls and Ammonium Sulfide under Low Temperature/ 9. Amadori Compounds of Cysteine and Their Role in the Development of Meat Flavor/ 10. Cystine and Cysteine: Now Available via Vegetarian Fermentation/ 11. Influence of High Hydorstatic Pressure on Aroma Compound Formation in Thermally Processed Proline-Glucose Mixtures/ 12. Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems/ 13. Role of Phosphate and Carboxlate Ions in Maillard Browning/ 14. Synthesis and Sensorial Description of New Sulfur-Containing Odorants/ 15. On-Line Monitoring of the Maillard Reaction Using a Film Reactor Coupled to Ion Trap Mass Spectrometry / 16. Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties/ 17. Nature, Cause, and Control of Irradiation-Induced Off-Odor in Ready-to-Eat Meat Products / *
Breitmaier, E.
Terpenes
Flavors, Fragrances, Pharmaca, Pheromones
Wiley -VCH 2006.10
223 pp. (H)
ISBN 3-527-31786-4
8,600円
Contents
Preface/ 1. Terpenes: Importance, General Structure, and Biosynthesis./ 2. Hemi- and Monoterpenes./ 3. Sesquiterpenes./ 4. Diterpenes./ 5. Sesterterpenes./ 6. Triterpenes./ 7. Tetraterpenes./ 8. Polyterpenes and Prenylquinones./ 9. Selected Syntheses of Terpenes./ 10. Isolation and Structure Elucidation. Bibliography./ Survey of Important Parent Skeletons of Terpenes. Subject Index.
* This concise overview of the structures of terpenes and their applications covers both the structure, natural sources, biological and pharmacological effects, as well as selected total syntheses. This book includes a chapter on structure determination, as well as added information on biogenesis, polycyclic terpenes, gingkoloids and neo-hopanes. *
Kaiser, R.
Meaningful Scents Around the World
世界の香り - 嗅覚の科学
Wiley -VCH 2006.10
304 pp.(H)
ISBN 3-906390-37-3
15,900円
Contents
* In recent years, our knowledge of the anatomy and physiology of olfaction has grown enormously, accompanied by a growing appreciation of scent. This is reflected in the fact that the 2004 Nobel Prize in Medicine was awarded for discoveries of 'Odorant Receptors and the Organization of the Olfactory System'.
* This book naturally supports such developments, and takes the reader on a fascinating fragrant journey around the world to some of the exciting places the author has visited during his 30 years of olfactory research. Following an introductory section to the world of natural scents, including their biological meaning and history, the fragrance and flavor chemist, Roman Kaiser, who is renowned for his 'headspace' analytical technique, revisits some memorable scents. In doing so, he leads us to such exotic places as Lower Amazonia, Papua New Guinea, India, and many rain-forest biotopes in his quest for new molecules and new scent concepts, showing us along the way how a scent like tatami can be linked to culture. The third and final section describes the analysis of the compositions of the presented scents. *
153-14 登録日 07.05.14
