Handbook of flavor chracterization : sensory analysis, chemistry, and physiology

Part I. Sensory and Physiological Characteristics of Flavor 1. Methods, Approaches, and Caveats for Functionally Evaluating Olfaction and Chemesthesis Charles J. Wysocki and Paul Wise 2. Sensory Analysis and Analytical Flavor Chemistry: Missing Links Susan E. Ebeler 3. When Are Oral Cavity Odorants Available for Retronasal Olfaction? Bruce P. Halpern 4. Sensory Analysis and Olfactory Perception: Some Sources of Variation T. Thomas-Danguin, C. Rouby, G. Sicard, M. Vigouroux, S. Barkat, V. Brun, V. Farget, F. Rousseau, J. P. Dumont, A. Johansson, A. Bengtzon, G. Hall, W. Ormel, N. Essed, C. De Graaf, S. Bouzigues, S. Gourillon, L. Cunault, S. Issanchou, S. Hoyer, U. Simchen, F. Zunft, T. Hummel, R. Nielsen, S. Koskinen, and H. Tuorila 5. Similarity and Diversity in Flavor Perception Terry E. Acree, Kathryn D. Deibler, and Katherine M. Kittel 6. Implications of Recent Research on Olfaction for the Neural Basis of Flavor in Humans: Challenges and Opportunities Gordon M. Shepherd Part II. Relating Physical Measures to Flavor Perception 7. Effect of Texture Perception on the Sensory Assessment of Flavor Intensity K. G. C. Weel, A. E. M. Boelrijk, A. C. Alting, G. Smit, J. J. Burger, H. Gruppen, and A. G. J. Voragen 8. Difficulty in Measuring What Matters: Context Effects Bonnie M. King, Paul Arents, and C. A. A. Duineveld 9. Measuring the Sensory Impact of Flavor Mixtures Using Controlled Delivery David J. Cook, Jim M. Davidson, Rob S. T. Linforth, and Andrew J. Taylor 10. Nosespace Analysis with Proton-Transfer-Reaction Mass Spectrometry: Intra- and Interpersonal Variability D. D. Roberts, P. Pollien, C. Yeretzian, and C. Lindinger 11. Correlation Between Sensory Time-Intensity and Solid-Phase Microextraction Analysis of Fruity Flavor in Model Food Emulsions M. Fabre, E. Guichard, V. Aubry, and A. Hugi 12. The Influence of Random Coil Overlap on Perception of Solutions Thickened Using Guar Gum Conor M. Delahunty, Siobhan O’Meara, Fiachra Barry, Edwin R. Morris, Persephoni Giannouli, and Katja Buhr Part III. Gas Chromotography-Olfactometery 13. Differences in the Aroma of Selected Fresh Tomato Cultivars Florian Mayer, Gary Takeoka, Ron Buttery, Linda Whitehand, Yair Bezman, Michael Naim, and Haim Rabinowitch viii Contents 14. New Flavor Compounds from Orange Essence Oil Sabine Widder, Marcus Eggers, Jan Looft, Tobias Vo¨ssing, and Wilhelm Pickenhagen 15. Heat-Induced Changes in Aroma Components of Holy Basil (Ocimum sanctum L.) Sompoche Pojjanapimol, Siree Chaiseri, and Keith R. Cadwallader 16. Characterization of Flavor Compounds During Grinding of Roasted Coffee Beans Masayuki Akiyama, Kazuya Murakami, Noboru Ohtani, Keiji Iwatsuki, Kazuyoshi Sotoyama, Akira Wada, Katsuya Tokuno, Hisakatsu Iwabuchi and Kiyofumi Tanaka 17. Interactions of Selected Flavor Compounds with Selected Dairy Products Klaus Gassenmeier 18. Challenges in Analyzing Difficult Flavors Willi Grab 19. Nose to Text: Voice Recognition Software for Gas Chromatography Olfactometry Philippe Mottay Part IV. Comparisons of Techniques, Methods, and Models 20. Headspace Sampling: A Critical Part in Evaluating True Gas Phase Concentrations Gerhard N. Zehentbauer, Cindy L. Eddy, Pete A. Rodriguez, Christa S. Pelfrey, and Jianjun Li 21. Meat Aroma Analysis: Problems and Solutions J. Stephen Elmore, Donald S. Mottram, and Andrew T. Dodson 22. Analysis of Flavor Compounds from Microwave Popcorn Using Supercritical Fluid CO2 Followed by Dynamic/Static Headspace Techniques Ramachandran Rengarajan and Larry M. Seitz Contents ix 23. Representative Sampling of Volatile Flavor Compounds: The Model Mouth Combined with Gas Chromatography and Direct Mass Spectrometry Saskia M. van Ruth, Michael D. Geary, Katja Buhr, and Conor M. Delahunty 24. Effects of Oral Physiological Characteristics on the Release of Aroma Compounds from Oil-in-Water Emulsions Using Two Mouth Simulator Systems Michael D. Geary, Saskia M. van Ruth, Conor M. Delahunty, Edward H. Lavin, and Terry E. Acree 25. Identification of Nonvolatile Flavor Compounds by Hydrophilic Interaction Liquid Chromatography–Electrospray Mass Spectrometry Hedwig Schlichtherle-Cerny, Michael Affolter, and Christoph Cerny Part V. Real-Time Analysis of Flavor Components 26. On-Line Monitoring of the Maillard Reaction Lalitha R. Sivasundaram, Imad A. Farhat, and Andrew J. Taylor 27. Optimizing Release of Flavor in Purge and Trap Analysis Usin Humidified Purge Gas and Inverse Gas Chromatography James Castellano and Nicholas H. Snow 28. Novel Mass Spectrometric Techniques for Monitoring Aroma Volatiles Rob S. T. Linforth and Andrew J. Taylor 29. Identification of Volatile Compounds Using Combined Gas Chromatography Electron Impact Atmospheric Pressure Ionization Mass Spectrometry Andrew J. Taylor, Lalitha R. Sivasundaram, Rob S. T. Linforth, and S. Surawang x Contents Part VI. Compounds Associated with Flavors 30. Variables Affecting Solid-Phase Microextraction Headspace Analysis of Orange Juice Volatiles Robert J. Braddock, Rene´e M. Goodrich, and Charles R. Bryan 31. Analysis of Microbial Volatile Metabolites Responsible for Musty–Earthy Odors by Headspace Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry Henryk H. Jelen´, Małgorzata Majcher, and Erwin Wa˛sowicz 32. Analysis of Off-Aromas in Wines Caused by Aging Katherine M. Kittel, Edwin H. Lavin, Kathryn D. Deibler, Terry E. Acree, and Audrey Maillard 33. Analysis of Important Flavor Precursors in Meat Donald S. Mottram, Georgios Koutsidis, Maria-Jose Oruna-Concha, Maria Ntova, and J. Stephen Elmore 34. On the Role of 3-Methyl-2-Butene-1-Thiol in Beer Flavor David Komarek, Klaus Hartmann, and Peter Schieberle 35. Extraction of Encapsulated Flavors by Accelerated Solvent Extraction Gary W. Christensen