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Full Description
The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994. It brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.
Contents
Thirty years of the AH-B theory (T.E. Acree et al. ). The Gatt-Trips agreement - what it is and how has it changed the playing field for all applicants for United States patents (S.P. Ludwig, A.C. Gogoris). Flavornet: a database of aroma compounds based on odor potency in natural products (H. Arn, T.E. Acree). Beverage flavor emulsion - a form of emulsion liquid membrane microencapsulation (C.-T. Tan). New beverages: the flavored coffee (M. Bononi et al.). Indicators for evaluation of lipid oxidation and off-flavor development in food (F. Shahidi). Analysis of Flavors. Aroma analysis of coffee brew by gas chromatography-olfactometry (K.D. Deibler et al.). Electronic nose versus multicapillary gas chromatography: application of rapid differentiation of essential oils (T. Talou et al.). Quantitation of potent food aroma compounds by using stable isotope labeled and unlabeled internal standard methods (M. Preininger). Simplification of complex flavor mixtures via micro extraction class separation (T.H. Parliment). A simulated mouth to study flavor release from alcoholic beverages (S.J. Withers et al.). Comparisons of volatile compounds released during consumption of Cheddar cheeses by different consumers (C.M. Delahunty et al.). Effect of adsorbent particle size on the water-ethanol separation by cellulosic substrates (G. Vareli et al.). Influence of extraction procedure on the aroma composition of Thymus Zygis L.; and Mentha Pulegium L. (M. Moldao-Martins et al.). Hypericin and Hypericin-like substance analytical problems (F. Tateo et al.). Sensory Evaluation. Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis (R.T. Marsili, N. Miller). Sensory properties of musty compounds in food (E. Chambers et al.). Evaluation in score of the intensity of salty and umami tastes (R. Kuramitsu). Sensory characteristics of chemical compounds potentially associated with smoky aroma in foods (D.H. Chambers et al.). Identification of tasty compounds of cooked cured ham: physico-chemical and sensory approaches (J. Valentin et al.). Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies (N. Sommerer et al.). Effect of distillation process factors on ouzo flavor examined by sensory evaluation (A. Geronti et al.). Formation of inosinic acid as the taste compound in the fermentation of Japanese Sake (K. Fujisawa, M. Yoshino). Aroma, Meat. Volatile composition of Southern European dry-cured hams (P.J. Dirinck, F. van Opstaele). Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor (A.S. Guillard et al.). Influence of fat on the flavor of an emulsified meat product (F.F.V. Chevance, L.J. Farmer). Aroma-impact components in cooked tail meat of freshwater crayfish ( Procambarus clarkii ) (K.R. Cadwallader, H.H. Baek).
