Food flavors : formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997

The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994. The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods. The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous. The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years. Content: Foreword Page vii Acknowledgements Page ix Thirty years of the AH-B theory Original Research Article Pages 1-13 T.E. Acree, R.S. Shallenberger, S. Ebeling The GATT-TRIPS agreement—What it is and how it has changed the playing field for all applicants for United States patents Original Research Article Pages 15-26 S. Peter Ludwig, Adda C. Gogoris Flavornet: A database of aroma compounds based on odor potency in natural products Original Research Article Page 27 H. Arn, T.E. Acree Beverage flavor emulsion—A form of emulsion liquid membrane microencapsulation Original Research Article Pages 29-42 Chee-Teck Tan New beverages: Flavored coffee Original Research Article Pages 43-53 M. Bononi, E. Lubian, S. Martello, F. Tateo Indicators for evaluation of lipid oxidation and off-flavor development in food Original Research Article Pages 55-68 F. Shahidi Aroma analysis of coffee brew by gas chromatography-olfactometry Original Research Article Pages 69-78 K.D. Deibler, T.E. Acree, E.H. Lavin Electronic nose versus multicapillary gas chromatography: Application for rapid differentiation of essential oils Original Research Article Pages 79-86 T. Talou, S. Maurel, A. Gaset Quantitation of potent food aroma compounds by using stable isotope labeled and unlabeled internal standard methods Original Research Article Pages 87-97 M. Preininger Simplification of complex flavor mixtures via micro extraction class separation Original Research Article Pages 99-110 Thomas H. Parliment A simulated mouth to study flavor release from alcoholic beverages Original Research Article Pages 111-116 S.J. Withers, J.M. Conner, J.R. Piggott, A. Paterson Comparisons of volatile compounds released during consumption of cheddar cheeses by different consumers Original Research Article Pages 117-124 C.M. Delahunty, P.J. O'Riordan, E.M. Sheehan, P.A. Morrissey Effect of adsorbent particle size on the water-ethanol separation by cellulosic substrates Original Research Article Pages 125-132 G. Vareli, P.G. Demertzis, K. Akrida-Demertzi Influence of extraction procedure on the aroma composition of Thymus zygis L. and Mentha pulegium L Original Research Article Pages 133-141 M. Moldão-Martins, R. Trigo, M.A. Nolasco, M.G. Bernardo Gil, M.L. Beirão da Costa Hypericin and hypericin-like substances: Analytical problems Original Research Article Pages 143-157 F. Tateo, S. Martello, E. Lubian, M. Bononi Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis Original Research Article Pages 159-171 R.T. Marsili, N. Miller Sensory properties of musty compounds in food Original Research Article Pages 173-180 E. Chambers IV, E.C. Smith, L.M. Seitz, D.B. Sauer Evaluation in score of the intensity of salty and umami tastes Original Research Article Pages 181-185 Rie Kuramitsu Sensory characteristics of chemical compounds potentially associated with smoky aroma in foods Original Research Article Pages 187-194 D.H. Chambers, E. Chambers IV, L.M. Seitz, D.B. Sauer, K. Robinson, A.A. Allison Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches Original Research Article Pages 195-205 J. Valentin, A.S. Guillard, C. Septier, C. Salles, J.L. Le Quéré Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies Original Research Article Pages 207-217 N. Sommerer, A. Garem, D. Mollé, C. Septier, J.L. Le Quéré, C. Salles Effect of distillation process factors on ouzo flavor examined by sensory evaluation Original Research Article Pages 219-226 A. Geronti, C. Spiliotis, G.N. Liadakis, C. Tzia Formation of inosinic acid as the taste compound in the fermentation of Japanese sake Original Research Article Pages 227-231 K. Fujisawa, M. Yoshino Volatile composition of Southern European dry-cured hams Original Research Article Pages 233-243 P. Dirinck, F. Van Opstaele Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor Original Research Article Pages 245-253 A.S. Guillard, I. Goubet, C. Salles, J.L. Le Quéré, J.L. Vendeuvre Influence of fat on the flavour of an emulsified meat product Original Research Article Pages 255-270 F.F.V. Chevance, L.J. Farmer Aroma-impact compounds in cooked tail meat of freshwater crayfish ( Procambarus clarkii ) Original Research Article Pages 271-278 K.R. Cadwallader, H.H. Baek Comparison of flavor characteristic of domestic chicken and broiler as affected by different processing methods Original Research Article Pages 279-294 A. Apriyantono, Indrawaty Comparison of flavor components in fresh and cooked tomatillo with red plum tomato Original Research Article Pages 295-313 Robert J. McGorrin, Ludmila Gimelfarb Effect of thermal treatment in the headspace volatile compounds of tomato juice Original Research Article Pages 315-330 M. Servili, R. Selvaggini, A.L. Begliomini, G.F. Montedoro Fresh-cut pineapple ( Ananas sp.) flavor. Effect of storage Original Research Article Pages 331-343 A.M. Spanier, M. Flores, C. James, J. Lasater, S. Lloyd, J.A. Miller GC-MS analysis of volatile compounds in durian ( Durio zibethinus Murr.) Original Research Article Pages 345-352 J. Jiang, S.Y. Choo, N. Omar, N. Ahamad The effect of drying treatment on the flavor and quality of Longan fruit Original Research Article Pages 353-367 C.Y. Chang, C.H. Chang, T.H. Yu, L.Y. Lin, Y.H. Yen Effect of processing conditions on volatile composition of apple jellies and jams Original Research Article Pages 369-374 M. Moldão-Martins, N. Moreira, I. Sousa, M.L. Beirão da Costa The relationship between ethylene and aroma volatiles production in ripening climacteric fruit Original Research Article Pages 375-384 S. Grant Wyllie, J.B. Golding, W.B. McGlasson, M. Williams Sensory characterization of Halloumi cheese and relationship with headspace composition Original Research Article Pages 385-391 J.R. Piggott, A. Margomenou, S.J. Withers, J.M. Conner Comparison study of UHT milk aroma Original Research Article Pages 393-400 L. Hashim, H. Chaveron Some toxic culinary herbs in North America Original Research Article Pages 401-414 Arthur O. Tucker, Michael J. Maciarello Influence of preparation on the aroma compounds of oatmeal porridge Original Research Article Pages 415-422 Michael J. Morello Characterization of flavor of tea produced different tea area Original Research Article Pages 423-430 Miyuki Kato, Masashi Omori Studies on the formation of special aroma compounds of Pouchung tea made from different varieties Original Research Article Pages 431-442 Y.S. Chen, H.R. Tasy, T.H. Yu Egyptian onion oil Original Research Article Pages 443-453 Nadim A. Shaath, Frederick B. Flores Melanoidins in the Maillard reaction Original Research Article Pages 455-482 T. Obretenov, G. Vernin Formation of volatile sulfur compounds in reaction mixtures containing cysteine and three different ribose compounds Original Research Article Pages 483-492 Donald S. Mottram, Ian C.C. Nobrega Flavor formation from the interactions of sugars and amino acids under microwave heating Original Research Article Pages 493-508 T.H. Yu, B.R. Chen, L.Y. Lin, C.-T. Ho Characterization of intermediate 3-oxazolines and 3-thiazolines from the reaction of 3-hydroxy-2-butanone and ammonium sulfide Original Research Article Pages 509-517 Chi-Tang Ho, Junwu Xi, Hui-Yin Fu, Tzou-Chi Huang Mechanistic studies on the formation of thiazolidine and structurely related volatiles in cysteamine/carbonyls model system Original Research Article Pages 519-527 Tzou-Chi Huang, Y-M. Su, L.Z. Huang, Chi-Tang Ho Effect of antioxidants on the formation of volatiles from the Maillard reaction Original Research Article Pages 529-534 A. Arnoldi, M. Negroni, A. D'Agostina The use of roasting kinetics data to characterize natural and artificial chocolate aroma precursors Original Research Article Pages 535-546 G.P. Rizzi, P.R. Bunke Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products Original Research Article Pages 547-557 M. Flores, Y. Sanz, A.M. Spanier, M-C. Aristoy, F. Toldrá Effect of adding free amino acids to Cheddar cheese curd on flavor development Original Research Article Pages 559-572 J.M. Wallace, P.F. Fox The influence of fat on the deterioration of food aroma in model systems during storage Original Research Article Pages 573-582 M. Che, G.A. Reineccius The effect of the addition of supplementary seeds and skins during fermentation on the chemical and sensory characteristics of red wines Original Research Article Pages 583-596 E. Revilla, J.M. Ryan, V. Kovac, J. Nemanic Role of phenolics in flavor of rapeseed protein products Original Research Article Pages 597-613 M. Naczk, R. Amarowicz, F. Shahidi Effect of ethanol strength on the release of higher alcohols and aldehydes in model solutions Original Research Article Pages 615-620 H. Escalona-Buendia, J.R. Piggott, J.M. Conner, A. Paterson Ultrasonic inactivation of soybean trypsin inhibitors Original Research Article Pages 621-626 H.H. Liang, R.D. Yang, K.C. Kwok Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull Hazard sensory analysis Original Research Article Pages 627-637 M. Bili, P.S. Taoukis Behavior of histamine during fermentation of fish sauce determined by an oxygen sensor using a purified amine oxidase Original Research Article Pages 639-646 N.G. Sanceda, E. Suzuki, T. Kurata Effect of crystallization time on composition of butter oil in acetone Original Research Article Pages 647-657 F.M. Fouad, O.A. Mamer, F. Sauriol, F. Shahidi Antimicrobial effect of volatile oils of garlic and horse-radish Original Research Article Pages 659-665 Gy. Pátkai, J. Monspart-Sényi, J. Barta Changes in the flavour of monoterpenes during their autoxidation under storage conditions Original Research Article Pages 667-677 J. Pokorný, F. Pudil, J. Volfová, H. Valentová Effect of rosemary and 1,4-dihydropyridines on oxidative and flavour changes of bergamot oil Original Research Article Pages 679-687 F. Pudil, J. Volfová, V. Janda, H. Valentová, J. Pokorný Effect of α-tocopherol (vitamin E) on the retention of essential oil, color and texture of Chios mastic resin during storage Original Research Article Pages 689-694 D. Papanicolaou, M. Melanitou, K. Katsaboxakis Dietary oil and endogenous antioxidants in hyperlipemia: Uric acid Original Research Article Pages 695-705 T.R. Watkins, D.K. Kooyenga, M.L. Bierenbaum Changes in Citrus hystrix oil during autooxidation Original Research Article Pages 707-718 F. Pudil, H. Wijaya, V. Janda, J. Volfová, H. Valentová, J. Pokorný Studies on the development of a quick test for predicting the sorption properties of refillable polycarbonate bottles Original Research Article Pages 719-733 P.G. Demertzis, R. Franz Recycling old polymers in bi-layer bottles. Effect of the volume of the solid food on the contaminant transfer Original Research Article Pages 735-741 I.D. Rosca, J.M. Vergnaud Polypropylene as active packaging material for aroma sorption from model orange juice Original Research Article Pages 743-751 A. Feigenbaum, R. Lebossé, V. Ducruet Identification of the source of an off-odor in premiums intended for use with dry mix beverages Original Research Article Pages 753-757 Dimitrios Apostolopoulos Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into ground meat Original Research Article Pages 759-765 A.B. Badeka, M.G. Kontominas Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials Original Research Article Pages 767-781 K.A. Riganakos, W.D. Koller, D.A.E. Ehlermann, B. Bauer, M.G. Kontominas Author index Pages 783-785 Subject index Pages 787-797 The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994. The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods. The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous. The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years