✍ Scribed by Wender L.P. Bredie and Mikael Agerlin Petersen (Eds.)
No coin nor oath required. For personal study only.
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
Content:
Preface
Pages xxi-xxiii
Wender Bredie, Mikael Agerlin Petersen
Molecular and gustatory characterisation of the impact taste compounds in black tea infusions Original Research Article
Pages 3-8
Thomas Hofmann, Susanne Scharbert, Timo Stark
Evidence for antagonism between odorants at olfactory receptor binding in humans Original Research Article
Pages 9-12
G. Sanz, C. Schlegel, J.-C. Pernollet, L. Briand
3D-QSAR study of ligands for a human olfactory receptor Original Research Article
Pages 13-16
Anne Tromelin, Guenhaël Sanz, Loïc Briand, Jean-Claude Pernollet, Elisabeth Guichard
Effect of physiology and physical chemistry on aroma delivery and perception Original Research Article
Pages 17-20
Andrew J. Taylor, Kris S.-K. Pearson, Mike D. Hodgson, James P. Langridge, Robert S.T. Linforth
Structure-activity relationships of trigeminal effects for artificial and naturally occurring alkamides related to spilanthol Original Research Article
Pages 21-24
Jakob P. Ley, Gerhard Krammer, Jan Looft, Gerald Reinders, Heinz-Jürgen Bertram
Using gas chromatography-olfactometry (GCO) to measure varying odorant-specific sensory deficits (OSDs) Original Research Article
Pages 25-28
Katherine M. Kittel, Terry E. Acree
Volatile compounds of Wagyu (Japanese black cattle) beef analysed by PTR-MS Original Research Article
Pages 29-32
Sachiko Odake, Tomoko Shimamura, Ryozo Akuzawa, Akio Shimono, Saskia M. Van Ruth
Human olfactory self-adaptation for structurally-related monoterpenes Original Research Article
Pages 33-36
Isabel Ovejero-López, Frans van der Berg, Wender L.P. Bredie
Genetic engineering of strawberry flavour Original Research Article
Pages 39-44
Wilfried Schwab, Stefan Lunkenbein, Elma M.J. Salentijn, Asaph Aharoni
Biotechnological production of terpenoid flavour and fragrance compounds in tailored bioprocesses Original Research Article
Pages 45-48
Hendrik Schewe, Michael Pescheck, Dieter Sell, Jens Schrader
Identification of the gene responsible for the synthesis of volatile sulfur compounds in Brevibacterium linens Original Research Article
Pages 49-52
Mireille Yvon, Félix Amarita, Michèle Nardi, Emilie Chambellon, Jérôme Delettre, Pascal Bonnarme
Heritability studies of aroma compounds in carrots using rapid GC methods Original Research Article
Pages 53-56
Detlef Ulrich, Thomas Nothnagel, Petra Straka, Rolf Quilitzsch, Edelgard Hoberg
Authentication of biotechnological flavours by isotopic analyses Original Research Article
Pages 57-60
Carmen Lapadatescu, Patrick Taillade, Hervé Casabianca
Exploiting natural microbial diversity for development of flavour starters Original Research Article
Pages 61-64
Johan E.T. van Hylckama Vlieg, Annereinou Dijkstra, Bart. A. Smit, Wim J.M. Engels, Liesbeth Rijnen, Marjo J.C. Starrenburg, Gerrit Smit, Jeroen A. Wouters
Lipase catalysed formation of methylthioesters using a continuous reactor Original Research Article
Pages 65-68
Hans Colstee, Marc van der Ster, Peter van der Schaft
Cloning and characterisation of the main intracellular esterase from Lactobacillus rhamnosus HN001 Original Research Article
Pages 69-72
Marie-Laure Delabre, Julie Ng, Stephanie Wingate, Shao Q. Liu, Emily Chen, Tianli Wang, Ross Holland, Mark W. Lubbers
Influence of pH and carbon source on the production of vanillin from ferulic acid by Streptomyces setonii ATCC 39116 Original Research Article
Pages 73-76
Nina Gunnarsson, Eva Akke Palmqvist
Enzymatic conversions involved in the formation and degradation of aldehydes in fermented products Original Research Article
Pages 79-84
Gerrit Smit, Bart A. Smit, Wim J.M. Engels, Johan van Hylckama Vlieg, Johanneke Busch, Max Batenburg
Vitis vinifera carotenoid cleavage dioxygenase (VvCCD1): gene expression during grape berry development and cleavage of carotenoids by recombinant protein Original Research Article
Pages 85-88
Sandrine Mathieu, Nancy Terrier, Jérôme Procureur, Frédéric Bigey, Ziya Günata
Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough Original Research Article
Pages 89-92
Michael Czerny, Peter Schieberle
Pathway analysis in horticultural crops: linalool as an example Original Research Article
Pages 93-96
Ellen Friel, Sol Green, Adam Matich, Lesley Beuning, Yar-Khing Yauk, Mindy Wang, Elspeth MacRae
Microbial resolution of 2-methylbutyric acid and its application to several chiral flavour compounds Original Research Article
Pages 97-100
Toru Tachihara, Hiromi Hashimoto, Susumu Ishizaki, Tsuyoshi Komai, Akira Fujita, Masashi Ishikawa, Takeshi Kitahara
Effect of malolactic fermentation on the volatile aroma compounds in four sea buckthorn varieties Original Research Article
Pages 101-104
Katja Tiitinen, Marjatta Vahvaselkä, Mari Hakala, Simo Laakso, Heikki Kallio
In vivo deodorisation with caffeoylquinic acid derivatives Original Research Article
Pages 105-108
Osamu Negishi, Yukiko Negishi
The influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew wine Original Research Article
Pages 109-112
Deborah S. Garruti, Fernando A.P. de Abreu, Maria Regina B. Franco, Maria Aparecida A.P. da Silva
Modulation of volatile thiol and ester aromas by modified wine yeast Original Research Article
Pages 113-116
Jan H. Swiegers, Robyn Willmott, Alana Hill-Ling, Dimitra L. Capone, Kevin H. Pardon, Gordon M. Elsey, Kate S. Howell, Miguel A. de Barros Lopes, Mark A. Sefton, Mariska Lilly, Isak S. Pretorius
Heterologous expression of carotenoid-cleaving dioxygenases from plants for the production of natural flavour compounds Original Research Article
Pages 117-120
Frauke Patett, Martin Schilling, Dieter Sell, Holger Schmidt, Schwab Wilfried, Jens Schrader
Lilac aldehydes and lilac alcohols as metabolic by-products of fungal linalool biotransformation Original Research Article
Pages 121-124
Marco-Antonio Mirata, Matthias Wüst, Armin Mosandl, Dieter Sell, Jens Schrader
Development of a plate technique for easy and reliable detection of volatile sulfur compound-producing microorganisms Original Research Article
Pages 125-128
Pascal Bonnarme, Hugues Guichard
Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese Original Research Article
Pages 129-132
Freni Tavaria, A. César Silva-Ferreira, F. Xavier Malcata
Catabolism of methionine to sulfovolatiles by lactic acid bacteria Original Research Article
Pages 133-136
Dattatreya S. Banavara, Scott A. Rankin
Ability of oenococcus oeni to influence vanillin levels Original Research Article
Pages 137-140
Audrey Bloem, Aline Lonvaud, Alain Bertrand, Gilles de Revel
The biosynthesis of furaneol in strawberry: the plant cells are not alone Original Research Article
Pages 141-144
Ioannis Zabetakis, Panagiotis Koutsompogeras, Adamantini Kyriacou
Method for the enzymatic preparation of flavours rich in C6-C10 aldehydes Original Research Article
Pages 145-148
E. Kohlen, A. van der Vliet, J. Kerler, C. de Lamarliere, C. Winkel
Aroma compounds in black tea powders of different origins—changes induced by preparation of the infusion Original Research Article
Pages 151-156
Peter Schieberle, Christian Schuh
Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies Original Research Article
Pages 157-160
Keith R. Cadwallader, Mary Anne Drake, Mary E. Carunchia-Whetstine, Tanoj K. Singh
The analysis of volatiles in Tahitian vanilla (Vanilla tahitensis) including novel compounds Original Research Article
Pages 161-164
Neil C. Da Costa, Michael Pantini
Screening and identification of bitter compounds in roasted coffee brew by taste dilution analysis Original Research Article
Pages 165-168
Oliver Frank, Gerhard Zehentbauer, Thomas Hofmann
The flavour chemistry of culinary Allium preparations Original Research Article
Pages 169-172
Gerhard Krammer, Christopher Sabater, Stefan Brennecke, Margit Liebig, Kathrin Freiherr, Frank Ott, Jakob P. Ley, Berthold Weber, Detlef Stöckigt, Michael Roloff, Claus Oliver Schmidt, Ian Gatfield, Heinz-Jürgen Bertram
4'-Hydroxyflavanones are the bitter-masking principles of herba santa Original Research Article
Pages 173-176
Jakob P. Ley, Gerhard Krammer, Günter Kindel, Ian L. Gatfield, Heiz-Jürgen Bertram
The consumption of damascenone during early wine maturation Original Research Article
Pages 177-180
Merran A. Daniel, Gordon M. Elsey, Michael V. Perkins, Mark A. Sefton
Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha) Original Research Article
Pages 181-184
Shu Kaneko, Kenji Kumazawa, Hideki Masuda, Andrea Henze, Thomas Hofmann
Optimisation and validation of a taste dilution analysis to characterise wine taste Original Research Article
Pages 185-188
Ricardo López, Laura Mateo-Vivaracho, Juan Cacho, Vicente Ferreira
Key aroma compounds in apple juice-changes during juice concentration Original Research Article
Pages 189-192
Martin Steinhaus, Johanna Bogen, Peter Schieberle
Characterisation of the odour volatiles in Citrus aurantifolia Persa lime oil from Vietnam Original Research Article
Pages 193-196
Nguyen Thi Lan Phi, Nguyen Thi Minh Tu, Chieko Nishiyama, Masayoshi Sawamura
Identification of character impact odorants in coriander and wild coriander leaves using GC-olfactometry and GC x GC-TOFMS Original Research Article
Pages 197-200
Graham Eyres, Jean-Pierre Dufour, Gabrielle Hallifax, Subramaniam Sotheeswaran, Philip J. Marriott
The astonishing sensory and coagulative properties of methylcyclopolysiloxanes Original Research Article
Pages 201-204
Laura Culleré, Vicente Ferreira, Juan F. Cacho
Synergic, additive and antagonistic effects between odorants with similar odour properties Original Research Article
Pages 205-208
Idoia Jarauta, Vicente Ferreira, Juan F. Cacho
Preparation of the enantiomeric forms of wine lactone, epi-wine lactone, dill ether and epi-dill ether Original Research Article
Pages 209-212
Stefano Serra, Claudio Fuganti
Hierarchy and identification of additional important wine odorants Original Research Article
Pages 213-216
Eva M Campo, Ricardo López, Vicente Ferreira
Identification of key odorants related with high quality touriga nacional wine Original Research Article
Pages 217-220
A.C. Silva Ferreira, E. Falqué, M. Castro, H. Oliveira e Silva, B. Machado, P. Guedes de Pinho
Spiking as a method for quantification of aroma compounds in semi-hard cheeses Original Research Article
Pages 221-224
Mikael Agerlin Petersen, Adel Ali Tammam, Ylva Ardö
Modification of bread crust flavour with enzymes and flavour precursors Original Research Article
Pages 225-228
Wender L.P. Bredie, Marinke Boesveld, Magni Martens, Lone Dybdal
The spectator role of potassium hydroxide in the isomerisation of eugenol to isoeugenol Original Research Article
Pages 229-232
Christophe C. Galopin, Cristian Bologa, William B. DeVoe
Characterisation of key odorant compounds in creams from different origins with distinct flavours Original Research Article
Pages 233-236
Estelle Pionnier, Daniel Hugelshofer
Aroma changes from raw to processed products in fruits and vegetables Original Research Article
Pages 239-244
Leif Poll, Ghita S. Nielsen, Camilla Varming, Mikael A. Petersen
Occurrence of polyfunctional thiols in fresh and aged lager beers Original Research Article
Pages 245-248
Catherine Vermeulen, Sabine Bailly, Sonia Collin
Flavour and health-promoting compounds in broccoli and cauliflower—an inconsistency? Original Research Article
Pages 249-252
Angelika Krumbein, Ilona Schonhof, Bernhard Brückner
Assessment of fresh salmon quality under different storage conditions using solid phase micro-extraction Original Research Article
Pages 253-256
Jean-Pierre Dufour, Rana Wierda, Erwan Pierre, Graham Fletcher
Varietal differences in the aroma compound profile of blackcurrant berries Original Research Article
Pages 257-260
Lars P. Christensen, Hanne L. Pedersen
Effect of development stage at harvest on the composition and yield of essential oils from thyme and oregano Original Research Article
Pages 261-264
Lars P. Christensen, Kai Grevsen
Deceleration of beer ageing by amino acid and Strecker aldehyde monitoring over the brewing process Original Research Article
Pages 265-268
Andreas Stephan, Helge Fritsch, Georg Stettner
Packaging material and formulation of flavoured yoghurts: how to choose the kind of polymer in accordance with the yoghurt composition? Original Research Article
Pages 269-272
Anne Saint-Eve, Cécile Levy, Marine Le Moigne, Solenn Coic, Violette Ducruet, Isabelle Souchon
Light-induced off-flavour in cloudy apple juice Original Research Article
Pages 273-276
Midori Hashizume, Tamotsu Okugawa, Michael H. Gordon, Donald S. Mottram
Formation and determination of microbially-derived off-flavour in apple juice Original Research Article
Pages 277-280
Barbara Siegmund, Barbara Zierler, Werner Pfannhauser
Off-flavours of soy ingredients: astringency-sensory perception, key molecules and masking strategies Original Research Article
Pages 281-284
Mickaël Labbe, Mark Springett
Optimising soy sauce quality by linking flavour composition with consumer preference Original Research Article
Pages 285-288
Max Batenburg, Joop Wesdorp, Frank Meijer, Wilma den Hoed, Pieter Musters, Mikkel Suijker, Gerrit Smit
Analysis of Gruyere-type cheeses by purge and trap GC-MS and solvent assisted flavour evaporation GCO/MS Original Research Article
Pages 289-292
Hedwig Schlichtherle-Cerny, Roland Gauch, Miroslava Imhof
Influence of pasteurisation and pulp amount on partition coefficients of aroma compounds in orange juice Original Research Article
Pages 293-296
Cécilia Berlinet, Pierre Brat, Cédric Plessis, Violette Ducruet
Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS Original Research Article
Pages 297-300
Ozan Gurbuz, Brenda Odor, Russell Rouseff
Flavour quality of organic tomatoes grown in different systems Original Research Article
Pages 301-304
Merete Edelenbos, Anette K. Thybo, Lars P. Christensen
1-Ethoxy-1-(1-ethoxy-ethoxy)-ethane: a new acetaldehyde precursor Original Research Article
Pages 305-308
Klaus Gassenmeier, Andrew Daniher, Stefan Furrer
Formation of methyl (methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica) Original Research Article
Pages 309-314
Jean-Claude Spadone, Walter Matthey-Doret, Imre Blank
Discrimination of virgin olive oil defects—comparison of two evaluation methods: HS-SPME GC-MS and electronic nose Original Research Article
Pages 315-318
Sonia Esposto, Maurizio Servili, Roberto Selvaggini, I. Riccò, Agnese Taticchi, Stefania Urbani, GianFrancesco Montedoro
Characterisation of volatile compounds in selected citrus fruits from Asia Original Research Article
Pages 319-322
Jorry Dharmawan, Philip J. Barlow, Philip Curran
Flavour and colour changes during processing and storage of saffron (Crocus sativus L.) Original Research Article
Pages 323-326
M. Bolandi, H.B. Ghoddusi
Investigation of the key flavour precursors in chicken meat Original Research Article
Pages 329-334
Michel Aliani, Linda J. Farmer
Aroma formation in beef muscle and beef liver Original Research Article
Pages 335-338
Jane K. Parker, Anna Arkoudi, Donald S. Mottram, A.T. Dodson
Effect of baking process and storage on volatile composition of flaxseed breads Original Research Article
Pages 339-342
Terhi Pohjanheimo, Mari Hakala, Heikki Kallio
Formation of flavour compounds in reactions of quinones and amino acids Original Research Article
Pages 343-346
George P. Rizzi
Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids Original Research Article
Pages 347-350
Imre Blank, Tomas Davidek, Stéphanie Devaud, Laurent Sagalowicz, Martin E. Leser, Martin Michel
Glycerol, another pyrazine precursor in the Maillard reaction Original Research Article
Pages 351-354
Christoph Cerny, Renée Guntz-Dubini
Influence of added carbohydrates on the aroma profile of cooked pork Original Research Article
Pages 355-358
Lene Lauridsen, Rikke Miklos, Annette Schäfer, Margit D. Aaslyng, Wender L.P. Bredie
Facts and ‘artefacts’ in the flavour chemistry of onions Original Research Article
Pages 359-362
Michael Granvogl, Peter Schieberle
Relationship between acrylamide formation and the generation of flavour in heated foods Original Research Article
Pages 363-366
Mei Yin Low, Donald S. Mottram, J. Stephen Elmore
Modelling the formation of maillard reaction intermediates for the generation of flavour Original Research Article
Pages 367-370
Guillaume Desclaux, Tahir I. Malik, Chris Winkel, D. Leo Pyle, Donald S. Mottram
The effect of fatty acid precursors on the volatile flavour of pork Original Research Article
Pages 371-374
Annette Schäfer, Margit D. Aaslyng
The role of lipid in the flavour of cooked beef Original Research Article
Pages 375-378
J. Stephen Elmore, Donald S. Mottram
Carotenoids as flavour precursors in coffee Original Research Article
Pages 379-382
Andreas Degenhardt, Martin Preiniger, Frank Ullrich
In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters Original Research Article
Pages 385-390
Christian Salles, Van Anh Phan, Claude Yven, Claire Chabanet, Jean-Michel Reparet, Jean-Luc Le Quéré, Samuel Lubbers, Nicolas Decourcelle, Elisabeth Guichard
How can protein ratio affect aroma release, physical properties and perceptions of yoghurt? Original Research Article
Pages 391-394
Anne Saint-Eve, Nathalie Martin, Cécile Levy, Isabelle Souchon
Role of viscosity and hydrocolloid in flavour release from thickened food model systems Original Research Article
Pages 395-398
Egle Bylaite, Anne S. Meyer
The molecular organisation of dairy matrices influences partitioning and release of aroma compounds Original Research Article
Pages 399-402
Sébastien Bongard, Anne Meynier, Alain Riaublanc, Claude Genot
Aroma release under oral conditions Original Research Article
Pages 403-408
Jacques P. Roozen, Saskia van Ruth
The role of lipids in aroma/food matrix interactions in complex liquid model systems Original Research Article
Pages 409-412
Celine Riéra, Elisabeth Gouézec, Walter Matthey-Doret, Fabien Robert, Imre Blank
A simple model for explaining retronasal odour properties of odorants through their volatility Original Research Article
Pages 413-416
Vicente Ferreira, Jan Pet'ka, Juan F. Cacho
Volatile delivery under dynamic gas flow conditions Original Research Article
Pages 417-420
Robert S.T. Linforth, Andrew J. Taylor
Determination of specific interactions between aroma compounds and xanthan/galactomannan mixtures Original Research Article
Pages 421-424
Céline Jouquand, Catherine Malhiac, Michel Grisel
NMR spectroscopy study of interactions between β-lactoglobulin and aroma compounds Original Research Article
Pages 425-428
Céline Moreau, Laurette Tavel, Jean-Luc Le Quéré, Elisabeth Guichard
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