787

SUBJECT INDEX

Acetaldehyde, 276,277 phenyl alanine, 427

Acetic acid, 673, 682 pochung tea, 435
Acetone, 424,670,671,673,682,713,714 proline, 360,361
Acetonitrile,145 serine,360,361,427
Actinomycetes, 174 threonine, 427
Activity coefficients tyrosine, 360,361,427
ethanol concentration,115 valine, 360,361
temperature effect, 114 Aminopeptidases, 547,548,551
Adhyperforin, 144 Ammonia, 509
Adsorption, 542 Ammonium ion, 231
ethanol on wheat straw, 125 Anethole, 220,222
water on wheat straw, 125 Anise, 80
AH-B theory, 1,4-11 Anise seeds, 220
Alcohol, 615,616 p-Anisidine value, 56
analytical determination of, 221 Anthocyanins, wine, 585, 590
Aldehydes, 173,353,365,616 Antimicrobial, 659
branched, 235 Antioxidants, 55,529
Allicin, 660,662,664 effect on microwave cooking,760
Allium sativum ,659 endogenous, 695
Allyl isothiocyanate, 663 mammalian, 698
Amine oxidase, 639 oil preservation, 689
Amino acids, 286, 424,639 risk of cardiovascular disease, 695,
addition to Cheddar cheese, 561,566 698-703
alanine, 360,361 urate's importance as, 695
analysis in cheese, 563 use of vitamins as, 695
analysis of, 550,552 Antrachinons, 144
arginine, 427 Arachidonic acid, 55
aspartame, 7,8 Armoracia lapathifolia, 664
aspartic acid, 360,361,426,427 Aroma, 173,271,276,573
chocolate precursors, 544,545 coffee flavor, 44,50
cocoa bean, 539 contribution of amino acids to, 547
concentration in meat products, 553 oatmeal, 415
contribution to flavor, 547 potent food components, 87
cured cooked ham, 201 stability, 576
free, 72,359,564,565 Aroma analysis, 69
glutamic acid, 360,361,426,427 acidic, 671,672,676,684,715,716
glycine, 360,361 anise, 671,676,684,715,716
goat cheese, 216 burnt, 274
histidine, 427 buttery, 274
isoleucine, 360,361,427 citral, 670
leucine, 360,361,427 crabby, 274
lysine, 360,361,427,530 dark chocolate, 274
788

Aroma analysis cont. earthy, 274,275 Aspartame, 632

fatty, 274 Aspergillus niger, 659,662,664
fecal, 275 Aspirin, 699
fishy, 274 Autooxidation, 667,707,711,714
floral, 671,676,684,715,716
fresh, 671,672.676,684,715,716 B
fruity, 671,676,684,715,716
heavy, 671,672,676,684,715,716 Bacillus cereus, 659,664
lemon, 672 Bacterial flora, 642
lemon juice, 671,676,684,715,716 Bales rose de bourbon, 407
lemon peel, 671,676,684,715,716 Baker's yeast, 231
malty, 274 Balsamic, 80
meat, 272,274,276 Bananas, 377
melon, 274 delayed ripening, 383
menthol, 684,715,716 total volatiles in, 380
musty, 274 Benzemethanol, 365
nutty, 274 Benzoic acid, 599
orange juice, 671,676,684,715,716 Benzyl disulfide, 187
orange peel, 671,676,684,715,716 Bergamot oil, 679-681, 683, 685
plastic, 274 Beverage, 29
popcorn, 274 packaging material for, 719
pork, 256,264,265 sorption measurements on bottles,
pototato, 274 724-728, 729-732
pungent, 275,671,676,684,715,716 Bilayer bottles, 735
rancid, 274 Bioflavonoids, 144
rubbery, 262 Bitter, 388
sniffing port, 272,273 Bitterness, cooked cured ham, 204
spicy, 671,676,684,715,716 Black tea, 423-425,427
stable, 275 Bologna, 188
stale, 274 Borneol, 173
sticky skin, 262 Brine cured, 233
terpenic, 684 Broiler, 279
woody, 671,672,676,684,715,716 Buccal headspace analysis, 111,
Aroma compounds, 573,746 112-113, 117
database of, 27 Butanol, 424
milk, 393 Butter oil, 647
reactivity of, 743,747-749
sorption of, 743
Aroma extract dilution analysis
(AEDA), 272 Caffeine, 45
Aromatic note, 83 California bay oil 405
Aromatic samples, 80 Camphor, 82
Arrhenius parameter, 541 Canola meal, 599
Artificial, 388 Caramelization, 354,359,365
 789

Carbon dioxide, 134 Cocoa bean, 69

production in bananas, 379 Coffee, 43
Carvacrol, 187 aromatization solvents, 43,45,47,48
Carvone, 671 beans, 69
Catechins, 424,433 cherry, 70
Catfish, 274 conventional brew, 72
Cellulose, 573 flavor, 69
Charm analysis, 69 ion chromatogram, 50
Cheese, 385 propylene glycol solvent, 45,47
Cheddar cheese, 117,559,560 quick brew, 72
addition of amino acids, 561 separation, 102
goat, 207 Color
mold-ripened, 174 banana, 378
Chenopodium, 408,409 measurement, Chios mastic resin,
Chicken 689, 691
aroma, 285 wine, 587,592
breasts, 280 Composition
domestic, 279 banana, 381
Chios, chewing gum, 689 durian, 345
Chios mastic resin, 689 oatmeal, 419
color influence of vitamin E, 693 wines, 588,589
hardness, 693 Condensed tannins, 603
harvesting, 690 Conjugated double bonds, 58
packaging, 689 Consumer preference, 281
storage studies, 689 Contaminants, plastics, 720,721
Chloroanisoles, 173 Copper, effect on milk flavor, 167
Chloroform, 713 Corn, 187
Chloromethanes, role in sweetness, 3 Crayfish, 271,272,276
Chocolate, 535 Creaming, 30
Cinnamic acid, 599 Cresol, 188
Cinnamon, 188 Crustaceans, 275
Citral, 682 Cyclohexanone, off odor, 756
Citronellal, 707,713,714 Cyclopseudohypericin, 148
Citronellol, 707,713,717 Cysteamine, 519
Citronellyl acetate, 713 Cysteine reactions, 488,489
Citronellyl formate, 713
Citrus hystrix, 679,683,707-711.714,
715-717
Citrus oils, 679 Database, Flavornet, 27
Clevenger distillation Date of invention, 21
Chios mastic resin, 689,691 Deaminase activity, 227
Cloves, 188 Decanal, 618
Cluster population, 82 n-Decane, 713
Coalescence, 31 Description, 386
790

Description, analysis, 281 Chios mastic resin, 689

Descriptive panel, 179,193 Mentha pulegium L, 136,137
Desirability, 315 stability of, 689
Dessert, dehydrated fruity, 627,632 Thymus zygis L , 136,137
Deuterated compounds, synthesis, 89 Esters, 353,365
Dicarbonyls, 511 apple, 369,371
Dichloromethane, 355 ethyl, 615,617
Diethyldisulfide, 580 Ethanol, 146,615-617,619,620,682,713
Dihydropyridine, 685 as fuel, 125
Diludine, 679,708 distillation of seeds, 225
2,4-Dinitrophenyl hydrazine, 63,102 2-Ethyl-3,5-dimethylpyrazine, 581
Di-n-propyl disulfide, 445 Ethyl hexadecanoate, 365
Diode array detector, 145,147 Ethyl-2-mercaptopropionate, 573
Distillates Ethylene production, in bananas, 379
aroma compounds in, 219,222 Eucalyptol, 82
aroma compounds in durian, 346 Eugenol, 188
aroma compounds in, Mentha Euphoria longana, Lamarck, 353
pulegiumL,^ze, 137
aroma compounds in. Thymus
zygisL, 136, 137
Disulfides, 488 Fast atom bombardment, 654
Diterpenoids, 144 Fat content, 245
Docosahexaenoic acid, 55 Fatty, 388
Dodecanal, 618,619 Fatty acids
Durian, 345,347,351 pouchung tea, 434
short chain, 386
Fenchyl alcohol, 176
Fermentation, 227,639
Eicosapentaenoic acid, 55 Fish sauce, 639
Electromyography, 119 Flavor, 173, 188,279,597
Electron paramagnetic resonance, 64 aged, 233
Electronic nose, 79 agents, 447, 448
Emulsion, flavor, 29 analysis, Cheddar cheese, 567
Encapsulation, liquid membrane, 41 apple jams and jellies, 369,371
Enzymes banana, 378
catalase, 696 characteristics in \A^iskey, 111
glutathione peroxide, 696 chocolate, 535
in fruit flavor, 369 coffee and tea, 43,44,45,431
measurement of activity, 549 development of, 547
superoxide dismutase, 696 durian, 345
Enzymology, dry-cured meat products, 550 effect, addition of amino acids to
Epazote, 408 cheese, 559
Escherichia coli, 659,664 milk, 393
Essential oil, 79 oatmeal compounds, 419,420
 791

Flavor cont. onion oil, 446 milk, 161,393,395

perception, 111,121,369 model system, 104
pineapple, 331 oatmeal, 418
profile, tomatillos, 312 packaging materials, 722,767,770-771
release, 114,117 pineapple, 331-332,337-338,340
role of sodium nitrite, 245 tomatillos, 302,303
sulfur compounds, 483 tomato juice, 320
synthetic, 262 tomatoes, 302,304
tomato juice, 315 Gas chromatography - mass
Flocculation spectrometry 76, 235, 273, 335,
Mentha pulegium L., 133 530, 667, 668
Thymus zygis L., 133 coffee, 45,46-48
Food jellies and jams, 369,371
canolaoil, 695,701-703 packaging material, 767,773-779
contamination, 739 pineapple, 331-332,337,340
dehydrated, 627 Gas chromatography - olfactometry, 27,
melanoidins in, 455,459-461 69,-331-332,337,340
milled flax seed, 695,701-703 Gas sensors, 79
packaging, 737,743 GATT-TRIP, 15
preservation, irradiation in,767,768 provisional application, 20,21
quality, 628 provisions of, 17,18-19
sensory attributes, 627 Gel filtration, 199,210
shelf life, 627 Geosmin, 179
Fourier transform infrared, 64 Geraniol, 365,A761428
Free radicals, 696,697-703 Geranyl acetate, 685
formation from fatty acid, 697 Glucosinolates, 597
initiator, 534 Glutamate, 227
Fruit, 331,353, 357 Glutamate, dehydroginase, 229
Furans, 353,365 Glycine ethyl ester hydrochloride, 182
2-Furfurylthiol, 75 Glycolysis, 231
Furylmercaptan, 573,579 Guaiacol, 188
Gum arabic, 34

Garlic, 659,661
Gas chromatography, 425, 443,449,
450, 744
banana, 378,382
coffee, 44,46-48,49,106
ICG of wheat, 125,126-128
indirect method for plasticizers, 759,
761-762
jams and jellies, 369,371
maillard reactions, 485
H
Halloumi, 385
Ham
cooked cured, 195
dry cured, 233
fatty acid analysis, 245,246,247-250
phospholipid analysis, 245-248
role of sodium nitrate, 245
taste improvement, 547,548
Headspace, 80,187,234,271,385,575
792
headspace^Qont. analysis, 754
analysis, dynamic, 315
analysis, static, 315
Hepatopancreas, 271,272
Herbs, Mentha puJegium L, 133
2,4-Hexadienal, 573,578
H^canat, 55;578,620
Hexanol, 428
Histamine, 639
Histidine, 641
decarboxylase, 639
Hoja santa, 402
Horse-radish, 659,662,774
High performance liquid
chromatography, 424
cooked cured ham, 200
goat cheese, 213
Hunter L, B, a, 353,356,358
Hydrogen sulfide, 509
Hydroperoxides, 55,667,670
Hypericin, 143-M5,147
Hypericum perforatum L, 146.
Hyperlipemic subjects, 695,699-703
I
IMP reactions, 484
Infrafred
analysis, 767,769,780
spectrum of onion oil, 447
Inosic acid, 227
Intellectual property, 15,16,24,25
Interfacial film, 33
Iodine value, 56
Ionizing radiation, 767,768-769
Isoamyl alcohol, 365,615
Jams and jellies, 369,370,371,372
K
Ketchup, 659,661
Ketones, 240,353,365
Kinetics, 544,545
of transfer, 736
Lactobacillus brevis, 660,662,664
Lactobacillus plantarum, 659
Laurel, 82
Lavender, 82
Lavandin, 82
Lignin, 188
Limonene, 681,682,684,713
Linalool, 82,428,681,682,684,713,716
Linalool oxide, 365,682,685,713,714
Lipid oxidation, 55
Lipolysis, 233
Lysine hydrochloride, 182
M
Maillard reaction, 354,358-360,483,
529-530, 534, 547
amino acids, 497-506
glucose based, 499,501,504,505
Hunter "L", 495,503
in glycerol, 498,501,502
in propylene glycol, 497
lambda max, 495,497,498
melanoidins in, 455,459
steps in, 457
odor descriptions, 504,505,506,507
solubilities, 496,497
xylose based, 500,502,506,507
Malonaldehyde, 59
Marjoram, 188
Mass spectra, 513,514
ofonion oil, 450,451-452
Mastication, 119
 793

Meat, 233 Monosaccharides, predictor of

cooked cured, 245 sweetness, 3
curing, 195,547-549 Monosodium glutamate, 183
Medicinal, 177 Multicapillary gas chromatography, 79
Melanoidins Multivariate classification methods, 162
biological activity of, 468 Musa sp, 376
chemical properties of, 466,467
in vivo, 473 N
mass spectra of, 455,469-472
methods of analysis, 455,463-465 NAFTA, 22
study of, 455 Nanofiltration 197,207
synthesis of, 462 Natural products, odor potency of, 27
Memory, attention and behavior, 27 Nerol, 707
Mentha pulegium L., 133 Nerolidol, 428
p-Mentha-1,4(8)-diene, 711,713,714 Nitrites, 60
p-Menth-8-en-3-ol, 711,713-714 effect on curing, 554
Methanol, 145,147,713 Non-volatiles, tomatillos, 299
1 -Methylcyclopropene, 376-377 Non-volatiles, tomatoes, 299
2-Methylisoborneol, 173 Nuclear magnetic resonance, 64
Methyt-n-propyl disulfide, 445 Nutmeg, 188
1-Methylpyrrole, 573
Methyl salicylate, 428
2-Methylthiophene, 579
Microflora, 174,385 Oak lactones, 672
Microwave, 493 Oatmeal, 415,421
processing, 759,760 Ocimene, cis, 681,682,685,713
Milk, 385 Ocimene, trans, 681-683,685,713
analysis of, 393,395-399 Octahydro-3A-methyl-cis-2H-inden-
effect of light on flavor, 167 2-one, 713
off-flavors in, 159 Octanal, 615,618
sensory analysis, 393-394,396-399 Odor
UHT processed, 393,394 descriptor, 176
Mint terpene, 389 evaluation, 755
Minty, 80,179,388 profile, 179
Mixxor separatory device, 102,103 odor unit, 310
Model systems, 102,455,458 Odorants, 75,245
cysteine/IMP based, 488 identification of, 27
cysteine/ribose based, 488,490 Off-flavors, 55, 573,743,768
cysteine/ribose phosphate based, Off-odors, 174,753,756
488-490 Oleoresin, 79
study of whiskey, 112 Onion
thiazolidine formation, 520 oil, 443,445,446,449
thiazoline formation, 509 types, 443,444-445
794
Orange juice, 32,743,744
Ornithyltaurine hydrochloride, 182
OSI 7284, 667,684,708,710
Ouzo, 225
preparation of, 220,221
profile diagram of, 220,224
soaking of seeds, 220,224
Oxazolines, 509
Oxidation, 233, 682
in apple, 369,371
Oxidative stability instrument, 64
Oxidative state, 56
Oxido-redox reaction, 523
2-Oxoglutarate, 231
Oxygen
elevated levels, 695,699
free radicals, 695,699
reduction of, 696
sensors, 639
Packaging, Chios mastic resin, 574,689
Packaging materials, 173,768
analysis of, 720,721,722,723
effect on microwave heating, 759
polycarbonate bottles, 719
polypropylene, 743,744
recycled beverage materials, 719
sorption measurements, 724-732
types of pofymers, 768,769
Palm oil, 280
Panelists, 172,281
Parma, 234
Partial least squares regression, 386
Particle size distribution, 37,38
Patent, 15
proof of \A/ritten record, 22,23-24
provisional application, 17,18-19
termofGATT-TRIP, 16
Pectin, as gelling agent, 370
Penicillum oxalicum, 660,662
Pepper, 188
Peppercorns, 407
Peppery, 255,261-264,268
Peptides, goat cheese, 207
Per/7/a frutescens, 406
Perilla oil, 406
Peroxide value, 56
Phenolic acids, 597,599,601
Phenols, 255,267,269.353,365
Phosphate buffer, 520
Phosphoric acid, 145
Phytotherapy, 143
Pineapple, 332,339,340
Piper auritum, 403,404
Plasticizers, 759,760,761,762-765
Polycarbonate, use as beverage
containers, 719
Polycyclic aromatic hydrocarbons, 189
Polymers, plastic, 735
Polyols, taste of, 5
Polyphenols, 423,424,426,587,589
Polypropylene, juice packaging
material, 743, 746-750
Potassium chloride, 185
Preclimacteric application, of
1-MCP, 379-380
Precursors, chocolate flavor, 538
Precursors, tea flavor, 436,440
Principal component analysis,
118.284,317,386
Proanthocyanidins, 606
Procambarus clarkii, 271,272
Profiling, 256
Pro-oxidant, 529,530
Propanal, 55
Proteolysis, 233
Protohypericin, 148
Pseudohypericin, 148
Pseudomicelles. 616
Pseudomonas aeruginosa, 659,662,664
Purine nucleoside phosphorylase, 229
Pyrazines, 173,292,419
Pyrolysis, 188

Quantitation, food aromas, 87,88
Rancid flavor, 234
Rancimat, 64
Rapeseed protein. 597
Rate constants, 541
Recycling polymers, 735
Reductive aminatlon, 231
Rennet, 385
Residual flavor, 263
Resinous, 80
Response surface modeling, 137,
139-140,318
Rice, 228
Roasted note, 292
Rosemary, 529,674,675,679,
683-684,708,710
Saccharomyces cerevisiae, 660,662,664
Saint John's Wort, 143
Sake, 227
Saliva, 121,267,268
Salt, 181,183,197,216,265
Sample preparation techniques, 100
Sample simplification, 101
Sanitizer, effect on milk flavor, 167
Saporlfic group, sweetness
functional group 1,4-11
Sassafras albidum, 402
Sassafras oil, 402
Sausages, 256,265
Schiff base, 519
Scotch malt whiskey, 111
Seal blubber oil, 57
Sensory, 255,385
analysis, 281,627-628,
632-635, 668, 680
characteristics, 173
795
description, 282
evaluation, 756
evaluation, ouzo, 221,223-225
evaluation, cheddar cheese, 562,
568, 569, 570
evaluation, coffee, 103,108
evaluation, cooked cured ham, 203
evaluation of goat cheese, 215
evaluation, tomatlllo, 298
evaluation, tomato, 298
evaluation, wines, 593
flavor research of whiskey, 111
panelists, 187
proflle, 710
quality, 187
Seranno, 234
Serum cholesterol, 700
Sesquiterpenes, 713
Shelf Jife, 627,628.629-631,633
Simulated mouth, 111,112-113
Simultaneous steam distillation
extraction, 235
SInapic acid, 599
Sinaplnes, 597
SInlgrIn, 663
Smoke, smokiness, 187,255,256,
261,264,268
Solid phase microextraction, 315,
668, 680, 709
Sorghum, 187
Sorption, measurements on packaging
materials, 719,723,724-728,729-732
Sotolon, 75
Soy
bean trypsin Inhibitors, 621
beans, 187
milk, 622,623,624
sauce, 181
Spices, 188
Spicy, 80,255.263,264,268
Stable Isotope Dilution Assay, 88
Staphylococcus aureus, 660
Starch, modified, 34
Steam distillation, 271
796
Stokes', 31
Storage studies
Chios mastic resin, 689,690
pineapple, 332,333
Strecker aldehydes, 277
Structure-active research, 1
Sugars, 359
content, jams and jellies, 370
fructose, 359,360
glucose, 359,360
maltose, 359.360
pouchung tea, 434
ribose reactions, 483
sucrose, 359,360
xylose, 369,360
Sulfanilamide, 60
Sulfur volatiles, 483
Sulfur-containing compounds, 240
Supercritical fluids
extraction of oatmeal, 417,421
Mentha pulegium L , 133
Thymus zygis L., 133
Sweet and sour, 388
Sweet flavor, 262
Sweeteners, 1,2
Syringol, 188
Tannin-protein interactions, 607
Taste
compound, 227
description, 284
transduction, 8,9-11
cooked, cured ham, 203
Tea, 431,432
Temperature
affect on adsorption in wheat 125
affect on milk, 393
Temperature controlled partial
crystallization, 547
Terpenes, 255,265,267,269,427
terpenic, 656,671,715,716
in apple, 369,371
Terpinen-4-ol, 713
Texture, 386
Theaflavin, 423,424,426
theaflavin-3-3'-digallate, 426
theaflavin-3'-monogallate, 426
Thearubigin, 423
Theoretical profile equations, 739,740
Theoretical profiles transfer, 737,738,739
Thiazines, 520
Thiazolines, 509,519
2-Thiobarbituric acid, 56
2-Thiobarbituric reactive substances, 61
Thiols, 488
Thymus zygis L., 133
Tomatillo, 295
Tomato, 295
Tomato juice, 321
TOTOX value, 56
Toxic herbs, 365
Triacylglycerol, 647
Triglyceride, 255
1,2,4-Trithiolane, 240
Trypsin inhibitors, assay, 623
U
Umami, cooked cured ham, 203
Umami, goat cheese, 216
Umbellularia californica, 405
Uric acid, 228
UV absorption spectrophotometry, 458
Vicinyl hydroxyl groups, 2
Vitamins
beta-carotene, 695,697
C, 695,697
E, 695,697,698
E, effect on Chios mastic resin,
689, 693
Volatiles, 79,117,280,385
affect on ham flavor, 245
alcoholic beverages, 114
 797

volatiies cont. aldehydes, 234

analysis in ham, 247,251,252
carbonyl compounds, 56
determination of in packaging, 770
extract from coffee, 44
jellies and jam, 369,372,374
milk, 393,394
\A/hiskey, model systems, 112
packaging material, 767,768
pineapples, 331-332,335,336
tomatillos, 306
tomatoes, 306

Water activity, 353,356,358

Weibull hazard analysis, 627,630-631
Weighting agents, 32
Wheat
adsorption in of ethanol, 125,129
adsorption of water, 125,129
enthalpy of adsorption, 125,131
Gibb's free energy, 125,130
use as fuel, 125
Whey, 385
Whiskey, 615
Wine, 615,586
addition of seeds and skin, 583
Frankinja, 587
Merlot, 587
red, 583
Wormseed, 408,409
WWW site, 27

Xanthine oxidase, 229

Yeast, 331
Verba santa acuyo, 403,404