Research Catalog

Title

Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 / James C. Boudreau, editor.

Publication

Washington, D.C. : American Chemical Society, 1979.

Items in the Library & Off-site

Details

Additional Authors

• Boudreau, James C., 1936-
• American Chemical Society. Division of Agricultural and Food Chemistry.
• ACS/CSJ Chemical Congress (1979 : Honolulu, Hawaii)

Description

ix, 262 pages : illustrations; 24 cm.

Summary

Abstract: A series of 9 symposium papers reviews various aspects of taste, including background information and recent developments. Taste is not to be confused with odors or flavors; originally taste was thought to be comprised of 4 basic sensations: sweet, sour, salty, and bitter. Taste isdefined as all the chemical sensory systems of the oral cavity and their sensations. Food taste chemistry is a distinct field that involves biological and chemical variables. Umami is a specific substance which increases palatability when added to foods by enhancing flavor characteristics such as mouth fullness, continuity, mildness, impact, and thickness. Pungency is defined and evaluated and procedures for obtaining reproducible results are outlined along with other standardized taste sensations.(kbc).

Series Statement

ACS symposium series, 0097-6156 ; 115

Uniform Title

ACS symposium series ; 115.

Subject

• Food > Analysis > Congresses
• Flavor > Congresses
• Taste > Congresses
• Taste
• Taste
• taste (senses)
• Flavor
• Food > Analysis
• Geschmacksstoff
• Lebensmittel
• Lebensmittelanalyse

Genre/Form

• Congress
• Conference papers and proceedings.
• Actes de congrès.

Bibliography (note)

• Includes bibliographies and index.

Contents

Taste and the taste of foods / James C. Boudreau, Joseph Oravec, Nga Kieu Hoang, and Thomas D. White -- The umami taste / Shizuko Yamaguchi -- Pungency : the stimuli and their evaluation / V.S. Govindarajan -- Sweet and bitter compounds: structure and taste relationship / H.-D. Belitz, W. Chen, H. Jugel, R. Treleano, H. Wieser, J. Gasteiger, and M. Marsili -- Chemistry of sweet peptides / Yasuo Ariyoshi -- Bitterness of peptides : amino acid composition and chain length / Karl Heinz Ney -- Taste components of potatoes / J. Solms and R. Wyler -- The taste of fish and shellfish / Shoji Konosu -- Flavor of browning reaction products / Ahmed Fahmy Mabrouk -- Concluding remarks / Mitsuo Namiki.

ISBN

• 0841205264
• 9780841205260
• 9780841206809 (canceled/invalid)
• 0841206805 (canceled/invalid)

LCCN

79026461

OCLC

• ocm05677873
• 5677873
• SCSB-7308

Owning Institutions

Princeton University Library