طعم ۸۱: مذاق ۸۱: مجموعه مقالات سومین سمپوزیوم ورمون، کنفرانس بین المللی، مونیخ ۲۸ تا ۳۰ آوریل ۱۹۸۱ ۲۰۱۹
Flavour ’81: 3rd Weurman Symposium Proceedings of the International Conference, Munich April 28–30, 1981 2019

1. PREFACE

2. ACKNOWLEDGEMENTS

3. CONTENTS

4. SECTION I. SENSORY METHODOLOGY

5. A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH

6. FINDING THE WORD FOR IT – METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS

7. MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY

8. SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING

9. COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY

10. ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS

11. EVALUATING TASTERS’ PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES

12. SENSORY EVALUATION IN A “NATURAL ENVIRONMENT”

13. SECTION II. APPLICATION OF SENSORY METHODS

14. PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS

15. SOME PROPERTIES OF ODORIFEROUS MOLECULES

16. PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES

17. PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS

18. THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR

19. THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS

20. STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS

21. IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER

22. FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY

23. A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST

24. SECTION III. INSTRUMENTAL ANALYSIS

25. RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY

26. THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY

27. MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES

28. COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING

29. QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS

30. AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY

31. COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS

32. APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS

33. A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER

34. COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL

35. ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES

36. ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY

37. SECTION IV. FORMATION OF FLAVOUR

38. FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR

39. SHIGEMATSU VARIATION OF THE MAILLARD REACTION

40. MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES

41. INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR

42. FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS

43. FORMATION OF “GREEN-GRASSY”-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS

44. POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES

45. ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO

46. MICROBIAL FORMATION OF FLAVOURS

47. AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION

48. CHEDDAR CHEESE FLAVOUR – ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS

49. FLAVOUR CONSTITUENTS OF MALT

50. CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS

51. SUNLIGHT FLAVOURS IN CHAMPAGNE WINES

52. SECTION V. APPLICATION AND TECHNOLOGY

53. ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS

54. PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS

55. CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS

56. CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS

57. USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS

58. AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK

59. INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS

60. THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL

61. INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO – GENIC ACID AND NARINGIN

62. STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK

63. SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS

64. SECTION VI. MOLECULAR ASPECTS OF FLAVOUR

65. STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE

66. BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY

67. AUTHOR INDEX

68. SUBJECT INDEX