Flavour '81 : : 3rd Weurman Symposium Proceedings of the International Conference, Munich April 28–30, 1981 / / ed. by Peter Schreier.

• Superior document: Title is part of eBook package: De Gruyter DGBA Reference Works <1990
• MitwirkendeR: Ambid, Christian,; Badings, H. T.,; Baines, C. R.,; Belitz, H. -D.,; Berger, R.,; Bhiwapurkar, S.,; Boelens, H.,; Brauw, M.C. ten Noever de,; Bruhn, W.,; Buttery, R. G.,; Canaway, P. R.,; Cben, W.,; Charpentier, N.,; Christoph, Norbert,; Collins, A. J.,; Denslow, John,; Dort, J. M. van,; Drawert, F.,; Dürr, P.,; Eberhardt, R.,; Emberger, R.,; Enzell, C. R.,; Erhardt, V.,; Fallot, Jean,; Fischer, K.-H.,; Frijters, J. E. R.,; Furrer, A.,; Gatfield, Ian L.,; Gemert, L. J. van,; Gramshaw, J. W.,; Greenberg, Michael J.,; Grosch, W.,; Gründel, R.,; Grünewald, K. G.,; Guadagni, D. G.,; Gubler, B. A.,; Günther, W.,; Halsey, Sheelagh A.,; Hanssen, Hans-Peter,; Heindze, I.,; Helak, B.,; Herrmann, J.,; Hirose, T.,; Huber, L.,; Huopalahti, R.,; Jennings, W.,; Jounela-Eriksson, Paula,; Jugel, H.,; Kallio, H.,; King, Bonnie M.,; Klimes, I.,; Koivisto, Tapio,; Kubeczka, K.-H.,; Kärppä, P.,; Köster, E. P.,; Lamparsky, D.,; Land, D. G.,; Langron, S. P.,; Laskawy, G.,; Laws, Derek R. J.,; Leppanen, Olavi,; Liardon, Rémy,; Linko, R.,; Lorenz, G.,; Lundgren, B.,; Maarse, H.,; Maujean, A.,; Maurer, B.,; Meiertoberens, M.,; Muermann, H. E.,; Neeter, R.,; Nijssen, L. M.,; Noble, A. C.,; Obbens, H.,; Ohloff, G.,; Ott, Ursula,; Paillard, N.,; Pangborn, R. M.,; Peppard, Terry L.,; Pfannhauser, W.,; Pickenhagen, W.,; Piggott, J. R.,; Pol, J. J. G. van der,; Powers, John J.,; Reynolds, J.,; Rijke, D. de,; Ronkainen, Pentti,; Rothe, M.,; Schaefer, Drs J.,; Schieberle, P.,; Schlegelmilch, F.,; Schmidt, J. O.,; Schobinger, U.,; Schreier, P.,; Seitz, E. W.,; Selzer, Roland,; Solms, J.,; Solms, Jiirg,; Specht, M.,; Sprecher, Ewald,; Stempfl, W.,; Sugisawa, H.,; Tateo, F.,; Teranishi, R.,; Treleano, R.,; Tressl, R.,; Tuorila, Hely,; Wieser, H.,; Williams, A. A.,; Williams, D. R.,; Woidich, H.,; Wyler, R.,
• HerausgeberIn: Schreier, Peter,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter, , [2019]; ©1981
• Year of Publication: 2019
• Edition: Reprint 2019
• Language: English
• Physical Description: 1 online resource (780 p.) :; Num. figs.
• Other title: Frontmatter --; PREFACE --; ACKNOWLEDGEMENTS --; CONTENTS --; SECTION I. SENSORY METHODOLOGY --; A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH --; FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS --; MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY --; SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING --; COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY --; ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS --; EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES --; SENSORY EVALUATION IN A "NATURAL ENVIRONMENT" --; SECTION II. APPLICATION OF SENSORY METHODS --; PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS --; SOME PROPERTIES OF ODORIFEROUS MOLECULES --; PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES --; PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS --; THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR --; THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS --; STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS --; IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER --; FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY --; A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST --; SECTION III. INSTRUMENTAL ANALYSIS --; RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY --; THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY --; MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES --; COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING --; QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS --; AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY --; COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS --; APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS --; A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER --; COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL --; ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES --; ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY --; SECTION IV. FORMATION OF FLAVOUR --; FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR --; SHIGEMATSU VARIATION OF THE MAILLARD REACTION --; MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES --; INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR --; FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS --; FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS --; POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES --; ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO --; MICROBIAL FORMATION OF FLAVOURS --; AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION --; CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS --; FLAVOUR CONSTITUENTS OF MALT --; CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS --; SUNLIGHT FLAVOURS IN CHAMPAGNE WINES --; SECTION V. APPLICATION AND TECHNOLOGY --; ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS --; PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS --; CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS --; CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS --; USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS --; AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK --; INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS --; THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL --; INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN --; STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK --; SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS --; SECTION VI. MOLECULAR ASPECTS OF FLAVOUR --; STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE --; BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY --; AUTHOR INDEX --; SUBJECT INDEX
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9783110844061; 9783110637342
• DOI: 10.1515/9783110844061
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by Peter Schreier.