Aroma Active Compounds in Foods. Chemistry and Sensory by Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel

By Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)

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Agric. Food Chem. 1997, 45, 837-843. C. J. Agric. Food Chem. 1967, 15, 757-761. ; van der Gen, A. J. Agric. Food Chem. 1971, 19, 984-991. P. J. Agric. Food Chem. 1969, 17, 760-763. F. J. Agric. Food Chem. 1961, 9, 140-143. ; Lipton, W. J. Agric. Food Chem. 1976, 24, 829-832. H. Food Res. 1956, 21, 657. ; Srüssi, R. Helv. Chim. Acta 1978, 61, 2351-2359. -T. J. Agric. Food Chem. 1992, 40, 111-117. K. J. Agric. Food Chem. 1974, 22, 1071-1076. -T. J. Agric. Food Chem. 1990, 38, 1378-1381. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2001.

Acta 1978, 61, 2351-2359. -T. J. Agric. Food Chem. 1992, 40, 111-117. K. J. Agric. Food Chem. 1974, 22, 1071-1076. -T. J. Agric. Food Chem. 1990, 38, 1378-1381. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2001. , 91 Blue Ravine Road, Folsom, CA 95630-4714 2 3 Knowledge of enantiomer composition is key to understanding many aspects of flavor chemistry. A s reviewed by Marchelli et al. (1) information on sensory properties, source ("natural" vs. , chemical vs. enzymatic reactions) o f flavors in foods and beverages can often be assessed based on enantiomeric composition.

Rojahn, W . Dragoco Report 1984, 3, 67-74. 43. ; Bangert, K . ; Mosandl, A. Flavour Fragr. J. 1997, 12, 305-314. 44. J. J. Agric. Food Chem. 1988, 36, 569-573. 45. Bonnländer, B . Thesis, Technische Universität Braunschweig, Germany (in preparation). 46. Bonnländer, B . Winterhalter, P. submitted to J. Agric. Food Chem. 47. J. J. Braz. Chem. Soc. 1996, 7, 237242. 48. ; Velluz, A . Flavour Fragr. J. 1998, 13, 203-208. 49. ; Sommer, H . ; Surburg, H . ; Werkhoff, P. ; A C S Symp. ; American Chemical Society: Washington, D C , 2000.

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