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Flavor Chemistry

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Cover of 'Flavor Chemistry'

Table of Contents

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    Book Overview
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    Chapter 1 Flavor Chemistry
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    Chapter 2 Mass Spectrometry in Flavor Chemistry
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    Chapter 3 Thirty Years of Flavor NMR
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    Chapter 4 Analytical Authentication of Genuine Flavor Compounds
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    Chapter 5 A Concerted Procedure for the Generation, Concentration, Fractionation, and Sensory Evaluation of Maillard Reaction Products
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    Chapter 6 The Potential of Intermolecular and Intramolecular Isotopic Correlations for Authenticity Control
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    Chapter 7 Quantification of Aroma-Impact Components by Isotope Dilution Assay—Recent Developments
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    Chapter 8 Flavor Chemistry—The Last 30 Years
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    Chapter 9 Limonin Bitterness in Citrus Juices
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    Chapter 10 Instability of Citrus Flavors and Recent Attempts at Their Stabilization
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    Chapter 11 Thirty Years of Coffee Chemistry Research
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    Chapter 12 Progress of Tea Aroma Chemistry
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    Chapter 13 Characterization of Key Odorants in Chocolate
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    Chapter 14 Development and Application of Dairy Flavors
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    Chapter 15 Beer Flavor
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    Chapter 16 Chemistry of Lipid Oxidation
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    Chapter 17 Surfing on the Scent Waves in the Food Flavor Sea
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    Chapter 18 Flavor Chemicals with Pungent Properties
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    Chapter 19 Biotechnological Production of Natural Flavor Materials
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    Chapter 20 Microbial Flavors
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    Chapter 21 Biochemistry of Essential Oil Terpenes
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    Chapter 22 Water Soluble Aroma Precursors
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    Chapter 23 The Importance of Sulfur-Containing Compounds to Fruit Flavors
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    Chapter 24 Fruit Flavor Biogenesis
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    Chapter 25 Flavor Chemistry of Vegetables
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    Chapter 26 Heat Generated Flavors and Precursors
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    Chapter 27 Generation of Volatile Compounds from Maillard Reaction of Serine, Threonine, and Glutamine with Monosaccharides
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    Chapter 28 The Strecker Degradation and Its Contribution to Food Flavor
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    Chapter 29 Kinetics of Flavor Formation during Maillard Browning
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    Chapter 30 Flavor Chemistry and Odor Thresholds
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    Chapter 31 Solving Flavor Problems by Sensory Methods
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    Chapter 32 Evaluation of Important Odorants in Foods by Dilution Techniques
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    Chapter 33 Gas Chromatography—Olfactometry (GC/O) of Vapor Phases
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    Chapter 34 Flavor Release in the Mouth
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    Chapter 35 Linking Flavor Chemistry to Sensory Analysis of Wine
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    Chapter 36 Umami and Food Palatability
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Title
Flavor Chemistry
Published by
Springer US, January 1999
DOI 10.1007/978-1-4615-4693-1
ISBNs
978-1-4613-7125-0, 978-1-4615-4693-1
Editors

Roy Teranishi, Emily L. Wick, Irwin Hornstein

X Demographics

X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 22 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 22 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 5 23%
Student > Ph. D. Student 3 14%
Other 2 9%
Student > Bachelor 2 9%
Professor 2 9%
Other 3 14%
Unknown 5 23%
Readers by discipline Count As %
Chemistry 9 41%
Engineering 2 9%
Agricultural and Biological Sciences 2 9%
Environmental Science 1 5%
Sports and Recreations 1 5%
Other 1 5%
Unknown 6 27%