Session 45C |
Monday AM
Food Chemistry: Flavor and aroma chemistry
|
| Sponsor: | Food Chemistry Division |
| Time: | 8:30 AM- 12:00 PM |
| 45C-1 | Analysis of factors that influence thiosulfinate profiles in minced Allium tissues
Q. REN, K. L. Parkin |
| 45C-2 | Analysis of flavor and flavor precursor in Pinot noir grape fruit by purge-trap gas chromatography/olfactometry-mass spectroscopy
Y. FANG, M. C. Qian |
| 45C-3 | Analysis of volatile oxidized compounds in DHA-enriched fish oil using headspace solid phase microextraction method
H. LEE, R. Taylor, Y. Lee, C. I. Wei, H. An |
| 45C-4 | Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars
M. S. SU, J. L. SILVA |
| 45C-5 | Aroma release from strawberry yogurt during eating
J. B. MEI, G. A. Reineccius, T. L. Peppard, W. B. Knighton, E. P. Grimsrud |
| 45C-6 | Coacervation to Deliver Flavors
D. J. PAETZNICK, G. A. Reineccius, T. L. Peppard |
| 45C-7 | Comparison of off flavor volatiles generated from whole and defatted soy flour during heating
Q. WU, Z. DAI, Z. XU, J. S. GODBER |
| 45C-8 | Comparison of volatile flavor components between ripe and unripe Calamondin (X Citrofortunella mitis J. Ingram and H. E. Moore)
A. D. PRUDENTE, JR., Z. Xu, J. M. King |
| 45C-9 | Determination of free volatile compounds responsible of the aroma of cashew apple (Anacardium occidentale L.) fruit
M. PLAZA, M. Rodríguez, M. De Jesús |
| 45C-10 | Effect of chlorophyll content and temperature on the production of volatile compounds in soybean oil exposed to light
J. M. BOFF, D. B. Min |
| 45C-11 | Effect of fat level on headspace concentration and sensory threshold of alpha-ionone
S. GADDAMU, I. U. Gruen, K. Adhikari, L. N. Fernando, H. Heymann |
| 45C-12 | Effects of antioxidants on the stability of (E, Z)-2,6-nonadienal and (E)-2-nonenal in fresh cucumber homogenates
M. J. CHO, R. W. Buescher |
| 45C-13 | Flavor and sensory impact of soy fortification of a dairy-based frozen dessert
K. FRIEDECK, Y. Karagul-Yuceer, M. A. Drake |
| 45C-14 | Flavor release from cyclodextrin inclusion complexes
T. A. Reineccius, G. A. REINECCIUS, T. L. Peppard |
| 45C-15 | Headspace volatile components in fermenting red rice inoculated with a Monascus sp.
H. Y. CHUNG, W. C. J. Ma, J. S. Kim |
| 45C-16 | Identification of key aroma components of Piper betel L. leaf
O. SURIYAPHAN, Q. Zhou, K. R. Cadwallader |
| 45C-17 | Identification of reaction flavor compounds as affected by thermal processing of anchovy sauce
Y. J. CHA, H. KIM, W. J. Cho |
| 45C-18 | Identification of volatile compounds and their smell characteristics of ginseng by using GC/SPME
H. AN, Z. Xu, J. M. King |
| 45C-19 | Influence of emulsifying agent on aroma release in model oil/water emulsions
D. G. PETERSON, J. N. Coupland, L. A. Dalby, S. L. Schwambach |
| 45C-20 | Light-induced headspace volatile compound formations in milk
J. H. LEE, D. B. MIN |
| 45C-21 | Measurement of volatile release from an amorphous carbohydrate matrix as a function of relative humidity using dynamic vapor sorption technology
D. M. BOHN, K. R. Cadwallader, S. J. Schmidt |
| 45C-22 | Off-odor study in gamma irradiated orange juice by sensory and volatile compound analyses
S. R. YOO, D. B. Min, A. Prakash, J. H. Lee |
| 45C-23 | Photooxidation and chlorophyll photosensitized oxidation of the volatile compound formations from lard
J. H. LEE, D. B. MIN |
| 45C-24 | Photooxidation and photosensitized oxidation of linoleic acid
J. H. LEE, D. B. MIN |
| 45C-25 | Photooxidation of tomato juice volatiles
S. D. HOWARD, D. B. Min |
| 45C-26 | Residual soybean sulfur metabolism in isolated soy proteins: Sulfate to cysteine
W. L. BOATRIGHT |
| 45C-27 | The effect of molecular interactions on aroma release in hard candy
A. L. SCHOBER, D. G. PETERSON |
| 45C-28 | Volatile components in plain sufu collected by supercritical fluid extraction
P. K. J. FUNG, H. Y. Chung |
| 45C-29 | Volatile compounds and their corresponding sensory aromas in baked and boiled sweet potatoes
A. E. BOND, Z. Xu, W. Prinyawiwatkul, F. Malekian |