The Quality of Foods and Beverages: Chemistry and Technology Vol. 1

462 Pages·1983·8.822 MB·English

by  Charalambo

THE QUALITY OF FOODS
AND BEVERAGES
Chemistry and Technology
VOLUME 1
Academic Press Rapid Manuscript Reproduction
Proceedings of a Symposium of the Second International
Flavor Conference
Held July 20-21, 1981, Athens, Greece
THE QUALITY OF FOODS
AND BEVERAGES
Chemistry and Technology
Volume 1
Edited by
George Charalambous
Agricultural and Food Chemistry Division
of the American Chemical Society
St Louis Missouri
. ,
George Inglett
U.S. Department of Agriculture
Science and Education Administration
Northern Regional Research Center
Peoria, Illinois
ACADEMIC PRESS 1981
A Subsidiary of Harcourt Brace Jovanovich, Publishers
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COPYRIGHT © 1981, BY ACADEMIC PRESS, INC.
ALL RIGHTS RESERVED.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR
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ACADEMIC PRESS, INC.
111 Fifth Avenue, New York, New York 10003
United Kingdom Edition published by
ACADEMIC PRESS, INC. (LONDON) LTD.
24/28 Oval Road, London NW1 7DX
Library of Congress Cataloging in Publication Data
Main entry under title:
The Quality of foods and beverages.
Contains the proceedings of the second International
Flavor Conference held in Athens, Greece, July 20-24,
1980.
"Cosponsored by the Agricultural and Food Chemistry
Division of the American Chemical Society, the Institute
of Food Technologists, and the American Society of Flavor
Chemists, Inc."
Includes index.
1. Food—Analysis—Congresses. 2. Beverages—Analysis
—Congresses. 3. Flavor—Congresses. 4. Food industry
and trade—Congresses. I. Charalambous, George, Date.
II. Inglett, G. E., Date. III. International Flavor
Conference (2nd : 1980 : Athens, Greece) IV. American
Chemical Society. Division of Agricultural and Food
Chemistry. V. Institute of Food Technologists.
VI. American Society of Flavor Chemists.
TX5A1.Q3A 66<6 4 81-7912
ISBN 0-12-169101-2 AACR2
PRINTED IN THE UNITED STATES OF AMERICA
81 82 83 84 9 8 7 6 5 4 3 21
CONTENTS
Contributors ix
Contents of Volume 2 xiii
Preface xvii
Introduction: The Future of the Flavor Industry 1
Alexandras Stavropoulos
Interactions of Flavor Compounds with Food Components 7
Juerg Solms, Bonnie M. King, and Roland Wyler
Interaction of Cyclodextrins with Taste Substances 19
Jun Toda, Masaru Misaki, Akira Konno, Takeo Wada, and
Katsuharu Yasumatsu
Some Recent Aspects of the Chemistry of Naturally Occurring
Pyrazines 35
Ivon Flament
The Chemical Bases of the Taste and Flavor Enhancing Properties
of Hydrolyzed Protein 61
C. H. Manley, J. S. McCann, and R. L. Swaine Jr.
Molecular Approaches to Sweetness Quantitation 83
A. J. Hopfinger and H. Jabloner
Flavour Potentiating Properties of Talin Sweetener (Thaumatin) 91
John Higginbotham, Michael Lindley, and Paul Stephers
The Influence of Chemical Modification of the Sweet-Tasting
Proteins Thaumatin and Monellin on the Sweetness Intensity and
Character ' 113
Henk van der Wei
V
vi CONTENTS
Flavor Quality of Ginger Powders 119
Chi-Chang Chou, Joan Liang-Pi Wu, Meng-Hsin Chen, and
Chung-May Wu
Flavor Recovery from Mushroon Blanching Water 133
Chung-May Wu, Joan Liang-Pi Wu, Chu-Chin Chen,
and Chi-Chang Chou
Prediction of the Organoleptic Quality of Beer 147
Manfred Moll, That Vinh, Roland F lay eux, Pascal Mull er, and
Jean-Marie Montiez
Phenols in the Aroma of Distilled Beverages 167
Paula Jounela-Eriksson and Matti Lehtonen
Flavor Constituents in Rum 183
R. ter Heide, H. Schaap, H. J. Wobben, P. J. de Valois, and
R. Timm er
Sensory and Instrumental Studies of Scotch Whisky Flavour 201
James S. Swan, David Howie, Shiela M. Burtles,
Anthony A. Williams, and Mervyn J. Lewis
Some Advances in Alcoholic Beverages and Vinegar Flavor
Research 225
Maria Dolores Cabezudo, Marta Herraiz, Conception Llaguno,
and Pedro Martin
The Wines in Cyprus: History, Culture, Technology, and
Economics 241
P. G. Psaras and A.M. Zambartas
Recent Data on the Biochemical Basis of Durum Wheat Quality 257
Jean-Claude Autran
Changes in Quality Parameters of Flour Mill Streams, Produced
from Soft Wheat after Hydrothermal Treatment 275
V. Pattakou, E. Voudouris, and M. Hadjizissis
Quality of Wheat Gluten from Different Wheat Varieties and
Manufacturing Methods 289
Marja-Leena Sarkki
CONTENTS vii
What Will an Increase in the Content of Fiber Mean to the Quality
and Flavor of Bread, and How Will It Influence Breadmaking? 305
Wenche Fr0lich
Production of High-Fructose Syrup from Cassava Starch 319
Noraini M. Khalid and Pericles Markakis
Flavor Profile of Queso Blanco 327
Larry G. Siapantas
Quality Contribution of Pigments to Fruits: The Vacuolar Contents
of Grape Berry Subepidermal Tissues 341
G. Hrazdina and A. H. Moskowitz
Analysis and Flavor Effects of Volatile Sulfur Compounds in Citrus
Juices 361
Philip E. Shaw and Steven Nagy
Tannins in Solid Foods 377
William G. C. Forsyth
Recent Advances in Cheese Flavor Research 389
Karl Heinz Ney
Index 437
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CONTRIBUTORS
Numbers in parentheses indicate the pages on which the authors' contributions begin.
Jean-Claude Autran (257), Ministère de l'Agriculture, Institut National de la Re-
cherche Agronomique, Centre de Recherches Agronomiques de Montepellier,
Laboratoire de Technologie des Céréales 9, Place Viala, F-34060
Shiela M. Burîles (201), Pentlands Scotch Whisky Research Ltd., 84 Slateford
Road, Edinburgh EH 11 1QU, Scotland
Maria Dolores Cabezudo (225), Consejo Superior de Investigaciones Cientificas,
Instituto de Fermentaciones Industriales, Juan de la Cierva 3, Madrid-6 Spain
Meng-Hsin Chen (119), Food Industry Research and Development Institute, P.O.
Box 246, Hsinhu 300, Taiwan, Republic of China
Chu-Chin Chen (133), Food Industry Research and Development Institue, P.O. Box
246, Hsinhu, Taiwan, Republic of China
Chi-Chang Chou (133), Food Industry Research and Development Institute, P.O.
Box 246, Hsinhu 300, Taiwan, Republic of China
P. J. de Valois (183), Naarden International Holland Β. V., Research Department,
Postbus 2, NL-1400, CA Naarden-Bussum, The Netherlands
Ivon Flamenl (35), Firmenich S. Α., Laboratoire de Recherches, C. P. 239,
CH—1211 Geneva 8, Switzerland
R. F lay eux (147), Centre de Recherches et Développement TEPRAL 2, rue Gabriel
Bour, F-54250 Chapigneulles, France
William G. C. Forsyth (377), United Brands Laboratories, 225 Needham Street,
Newton, Massachusetts 02164
Wenche Fr0lich (305), Norsk Cerealinstitutt ved Statens Teknologiske Institutt,
Postboks 8116 Dep., Oslo-1, Norway
M. Hadjizissis (275), ALLATINI S. Α., Thessaloniki, Greece
ix