Flavour research

Reports about static HSGC and flavour research of fats and oils are scarce. HSGC can be used to good advantage when the primary aim of an analysis is quantification of target components, for example pentane or hexanal in oxidized oils. For an in-depth investigation of lipid-related flavours more sensitive techniques have to be used (Reineccius, 1989). Dynamic HS, simultaneous distillation and solvent extraction and high-vacuum 

One rare example of static HSGC in lipid flavour research is given by Perkins (1989) who analysed heated butter fat volatiles (Fig. 3.14). 

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Flavour research is driven by a need to find compounds that produce desirable flavours. In some cases the improvement that is sought over the natural substance is not flavour intensity or cheapness but chemical stability. 

Emberger R, Hopp R, Synthesis and sensory characterization of menthol enantiomers and their derivatives for the use in nature identical peppermint oils, in Berger RG, Nitz N, Schreier P, (eds.). Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham, Germany, pp. 201-218, 1985. 

R. Emberger, R. Hopp in Topics in Flavour Research, ed. R. G. Berger, S. Nitz, P. Schreier, H. Eichhorn Marzling-Hangenham 1985, p. 201-218. 

The most difficult problem in flavour research is to interpret the results of the volatile analysis, which gives information on the identity and the quantity of the volatile compounds collected from a given product. Many volatile compounds are not flavour-active, i.e. they cannot be detected in the olfactory system, while others may even in trace amounts have significant effects on flavour owing to their low odour-threshold values that is defined as the minimum concentration needed to produce an olfactory response. Consequently, the most abundant volatiles are not necessarily the most important contributors to flavour. Much... 

Varming C, Poll L (2003) In Le Quere JL, Erievant PX (eds) Elavour research at the dawn of the twenty-first century. Proceedings of the 10th Weurman flavour research symposium. Dijon. Lavoisier, Cachan, p 741... 

Tominaga T, Peyrot des Gachons C, Dubourdieu D (1998) J. Agric. Food Chem. 46 5215 Swiegers JH, Willmott R, Hill-Ling A, Capone DL, Pardon KH, Esey GM, Howell KS, de Bar-ros Lopes MA, Sefton MA, Lilly M, Pretorius IS (2005) Weurman Flavour Research Symposium, Roskilde... 

Table 15.1 Selected applications of multidimensional gas chromatography in flavour research...

Nitz, S. (1985) Multidimensional gas-chromatography in aroma research. In Berger, R.G., Nitz, S., Schreier, P. (eds) Topics in Flavour Research. Eichhorn, Hangenham, pp 43-57. 

Bemelmans JMH (1979) In Land DG, Nursten HE (eds) Progress in flavour Research. Applied Science, Barking, p 79... 

Many important food aromas originate from biochemical pathways. These pathways comprise microbial reactions, endogenous and exogenous enzymatic action, and plant metabolism. In the past, flavour research concentrated on characterising the important chemicals in foods responsible for their specific aroma. Less information is therefore available on the biogeneration of flavours. At present, however, a renaissance of studies of natural flavours, including their biogeneration can be observed [1]. 

Demyttenaere, J.C.R., Koninckx, I.E.I. and Meersman, A. (1996) in Flavour Science Recent Developments. Proc. Eighth Weurman Flavour Research Symposium, Reading, UK (Taylor, A.J. and Mottram, D.S., eds.) The Royal Society of Chemistry, Cambridge, UK, 105. 

Fay, L.B., Metairon, S., and Blank, I. 2000. Stable isotope dilution assay mass spectometry in flavour research Internal standard and calibration issues. In Frontiers of Flavour Science (P. Schieberle and K.-H. Engel, Eds.) Deutsche For-schungsanstalt ftlr Lebensmittelchemie, Garching, Germany. 

Acree, T.E. and Barnard, J. 1994. Gas chromatography—olfactometry and CharmAnalysis. In Trends in Flavour Research (H. Maarse and D.G. van der Heij, eds.) pp. 211-220. Elsevier Science Publishing, New York. 

Deibler, K.D. and Acree, T.E. 2000b. The effect of soft drink base composition on flavor release. In 9th Weurman Flavour Research Symposium. Elsevier Science, Friesing, Germany. 

Katz, I. In Flavour Research Recent Advances Teranishi, R. Flath, R.A. Sugisawa, H. Eds. ... 

King, B., Wyler, R. and Solms, J., in Land, D.G. and Nursten, H.E., "Progress in Flavour Research, 2nd Weurman Flavor Symposium, Proceedings", Applied Science Publishers Ltd., Barking GB, 1979. 

R. Kerscher W. Grosch, Comparison of the Aromas of Cooked Beef, Pork, and Chicken. In Frontiers of Flavour Science, The Proceedings of the 9th Weurman Flavour Research Symposium, Freising, Germany, 22-25 June 1999 P. Schieberle,... 

Wakabayashi, H., Wakabayashi, M., Engel, K.H. (2003). (i-lyase-catalysed-transformations of sulphur-containing flavour precursors. In J.L. Lequere P. Etievant (Eds.), Flavour Research at the Dawn of the Twenty First Century (pp. 350-355). Paris Tec Doc. 

Williams, R.J., Strauss, C.R., Wilson, B., Dimitiiadis, E. (1984). Recent studies into grape ter-pene glycosides. In J. Adda (Ed.),Progress in Flavour Research (pp. 349-357). Amsterdam Eselvier Science. 

Wirth, J., Sauvage, F.X., Baumes, R., Giinata, Z. (2003). Biogenesis of Cn-norisoprenoids in grape biotransformation of Cj 3-norisoprenoids by a cell suspension culture of cv. Gamay. In J.L. Le Quere RX. Etievant (Eds.), Flavour research at the dawn of the twenty-first century (pp 393-396). Cachan, France Tec. et Doc. Lavoisier. 

Maga, J. A. (1984). Flavor contribution of wood in alcoholic beverages. In J. Adda, (Ed.), Progress in Flavour Research Proceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, (pp. 409 16). Elsevier Science, Amsterdam. 

Lopez, R., Ferreira, V., Cullere, L., Grasa, C., and Cacho, J. (2003a). Improvements for the analytical chemistry of flavours obtained from the use of new-generation polymeric sorbents. In Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weur-man Flavour Research Symposium, J.L.L. Quere and RX. Etievant, eds. (Paris Lavoisier, Fd. TecandDoc, 2003. ISBN 2-7430-0639-0), pp. pp. 662-665. 

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