Research Catalog

Title

Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium / sponsored by the Division of Agricultural and Food Chemistry at the 170th meeting of the American Chemical Society, Chicago, Ill., August 25-26, 1975 ; George Charalambous, editor, Ira Katz, editor.

Publication

Washington : American Chemical Society, 1976.

Items in the Library & Off-site

Details

Additional Authors

• Charalambous, George, 1922-1994.
• Katz, Ira, 1933-
• American Chemical Society. Division of Agricultural and Food Chemistry.
• American Chemical Society. Meeting (170th : 1975 : Chicago, Ill.)

Description

vii, 215 pages : illustrations; 24 cm.

Series Statement

ACS symposium series ; 26, 0097-6156

Uniform Title

ACS symposium series ; 26.

Subject

• Flavoring essences > Congresses
• Phenols > Congresses
• Flavonoids > Congresses
• Flavoring essences
• Food additives
• Nitrogen
• Phenols
• Sulfur
• Flavoring Agents
• Food Additives
• Nitrogen
• Phenols
• Sulfur
• sulfur (mineral)
• Food additives
• Flavonoids
• Flavoring essences
• Aromatisants > Congrès

Genre/Form

• Congress
• proceedings (reports)
• Conference papers and proceedings
• Conference papers and proceedings.
• Actes de congrès.

Bibliography (note)

• Includes bibliographical references and index.

Contents

Role of flavones and related compounds in retarding lipid-oxidative flavor changes in foods / Dan E. Pratt -- Contribution of polyphenolic compounds to the taste of tea / Gary W. Sanderson, Arvind S. Ranadive, Larry S. Eisenberg, Francis J. Farrell, Robert Simons, Charles H. Manley, and Philip Coggon -- Wine flavor and phenolic substances / V.L. Singleton and A.C. Noble -- Surveillance and control of phenolic tastes and odors in water to prevent their effects on taste and flavor of foods / B.F. Willey -- Simultaneous detection of nitrogen and sulfur containing flavor volatiles / Donald A. Withycombe, John P. Walradt, and Anne Hruza -- Flavor precursors in food stuffs / Leonard Schutte -- Reaction products of [alpha]-dicarbonyl compounds, aldehydes, hydrogen sulfide, and ammonia / Henk J. Takken, Leendert M. Van Der Linde, Pieter J. De Valois, Hans M. Van Dort, and Mans Boelens -- Non-enzymic transamination of unsaturated carbonyls : a general source of nitrogenous flavor compounds in foods / George P. Rizzi -- Identification and flavor properties of some 3-oxazolines and 3-thiazolines isolated from cooked beef / Cynthia J. Mussinan, Richard A. Wilson, Ira Katz, Anne Hruza, and Manfred H. Vock -- Nonvolatile nitrogen and sulfur compounds in red meats and their relation to flavor and taste / Ahmed Fahmy Mabrouk -- Furans substituted at the three position with sulfur / William J. Evers, Howard H. Heinsohn, Jr., Bernard J. Mayers, and Anne Sanderson -- Cat neural taste responses to nitrogen compounds / James C. Boudreau, Joseph Oravec, William Anderson, Virginia Collings, and Thomas E. Nelson.

ISBN

• 084120330X
• 9780841203303
• 9780841202672 (canceled/invalid)
• 0841202672 (canceled/invalid)

LCCN

76016544

OCLC

• ocm02213341
• 2213341
• SCSB-288585

Owning Institutions

Princeton University Library