Flavor research

R. Teranishi and co-workers. Flavor Research, Principles and Techniques, Marcel Dekker, Inc., New York, 1971. 

R. Teranishi, R. Flath and H. Sugisawa, "Flavor Research Recent Advances", Delcker, New York, NY, 1981. 

Yaminishi, T., Tea, coffee, cocoa and other beverages. In Teranishi, R., Flath, R. A., and Sugisawa, H., Eds., Flavor Research Recent Advances. New York Dekker, 1981, p. 231. 

Werkhoff P, Brennecke S, Bretschneider W, Giintert M, Hopp R, Surburg H, Chirospecific analysis in essential oil, fragrance and flavor research, Z Lebensm Unters Forsch 196 307-328, 1993. 

Land D. In Progress in Flavor Research, Land D., Nursten H., Eds., Applied Science Publishers London, 1979, pp. 53. 

Progress in Flavor Research Land, D. G. Nursten, H. E., Eds. Applied Science London, 1979. 

Analytical Data Analysis. The development and commercialization of the gas chromatograph in the mid 1950 s had a dramatic effect on flavor research because the technique made it possible to obtain objective measurements of the numerous compounds which made up the flavor of the product under investigation. Data analysis was reasonably simple and straightforward, as the number of resolved peaks was small. However, as chromatographic techniques were refined and high resolution capillary columns and microprocessor controlled GC s were introduced, the use of computers and multivariate analysis techniques have become essential for data analysis and reduction. 

Kenney. B.F. "Applications nf High-Performance Liquid Chromatography for the Flavor Research and Quality Control Laboratories in the 1990s." Ptsotl Technolags, 76 (September 1990). 

The ultimate objective of flavor research is to understand the biological pathways leading to the formation of the compound, as well as the chemical mechanisms responsible for the development of objectionable flavors in agricultural and ocean produce. 

Flavor research owes much to the science of chromatography, which made its appearance a relatively few decades ago. Stofbcrg observes that more than 5000 compounds have been identified as flavor components of foods. The Fischetti reference listed contains exhaustive listings of these compounds and their properties. 

Table G1.3.1 Important Aroma Compounds, Their Labeled Analogs, and Literature References That Use The Technique in Flavor Research... 

Flavor Research Principles and Techniques, R. Teranishi, I. Homstein, P. Is-senberg, and E. L. Wick... 

Flavor Research Recent Advances, edited by R. Teranishi, Robert A. Flath, and Hiroshi Sugisawa... 

In addition, a comprehensive sensory evaluation program involving citrus and citrus-based products is being conducted by the author. Many facets of citrus flavor research may be ongoing at any particular time utilizing an assortment of sensory evaluation methods. 

JG Keppler. Twenty-five years of flavor research in a food industry. J Am Oil Chem Soc 54 474-477, 1977. 

Teranishi, R. Flath, R. Sugisawa, H. In Flavor Research -Recent Advances Marcel Dekker, Inc. New York, 1981 p. 11-51. 

GC/IR has previously been utilized in flavor research to analyze aroma components in tropical fruits (5) and apples (6). While a linked GC/IR/MS system was proposed earlier (5), the principal limitation at that time resulted from the inherent lack of IR sensitivity in older light pipe systems. 

Katz, I. In Flavor Research Recent Advances Teranishi, R. Flath, R. 

Remarkable progress has been made in meat flavor research over the past ten years. Chemical compounds occurring in natural meat volatiles are listed in a recent review article by F. Shahidi et al. ( ). ... 

L. B. Fay, A. Newton, H. Simian, F. Robert, D. Douce, P. Hancock, M. Green, and I. Blank, Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research, J. Agric. Food Chem., 2003, 51, 2708-2713. 

We are examining those commonly used baits, the protein hydrolysates. Initial studies have used the corn gluten hydrolysate commonly known as PIB-7 or, now, as Nu-Lure Insect Bait (NLIB). This material was used in the recent successful Medfly eradication program in California. Since the fruit flies are probably attracted to the volatile emanations from the bait, we have used equipment and techniques previously developed by members of our group for flavor research. For example, a modified Likens-Nickerson simultaneous steam distillation-extraction head was developed by Flath and Forrey (67.). Also, there is a 90 liter... 

Forss, D.A., in Flavor Research Recent Advances. (S.R. Tannenbaum and P. Watson, ed.). Marcel Dekker, Inc. 

Unfortunately, most flavor researchers have been slow to utilize the speed and sensitivity that HPLC offers. Although bitter amino acids and peptides have been reported in cheese and casein (36, 37) and in yoguart (38) all the analyses were done by traditional methods. 

The authors of this book provide an update of the methodology used in flavor research. Many improvements in instrumental sensitivities and capabilities have accrued in recent years, and state-of-the-art instrumentation and instrumental techniques for flavor analyses compose a substantial portion of this volume. New methods for extracting, derivatizing, and otherwise manipulating flavor compounds are another important part of this book, as are the chapters that deal with sensory evaluation. As editors, we are grateful to the authors for their contributions and to our respective employers for their support of our effort. 

Prior to the 1950 s only about 500 flavor compounds were known (1). Since then, with the advent of modern Instrumentlon, thousands of compounds have been characterized in hundreds of different foods (2). There have been many books published on flavor research workshops and symposia, some of which are held on a periodic basis and some on special occasions and topics, covering various aspects of flavor (3-20). Also, there are many excellent reviews which every serious flavor chemist should consult (21-43). 

Recognition of these phenonena in grapes and wines ( ), and the importance therefore of the glycosides as precursors of flavor in those systans 8) has stimulated much research interest in the role of non-volatile flavor precursors in other fruits (9-11), processed fruits (12), and leaf products (13, 14). For convenience this line of investigation is described here as the "precursor analysis approach" to flavor research. 

Ihe major reason for this deficiency is the tiny quantity of volatiles present in juices of these non-floral grapes. Thus, in spite of constant advances being made in the techniques of QC/MS for the identification of flavor compounds (18) there has been little progress in this area of varietal grape flavor research. 

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