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Session 114B |
Friday AM
Food Chemistry: Flavor chemistry
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| Sponsor: | Food Chemistry Division |
| Time: | 8:30 AM- 12:00 PM |
| | 114B-1 | Volatile compounds of vinegars from different raw material
E. S. SANT´ANNA, V. Caliari, N. Santin, E. C. Ilha, F. C. Bertoldi |
| | 114B-2 | Investigation of flavor-soy protein interactions under controlled relative humidity by inverse gas chromatography (IGC)
Q. ZHOU, K. R. Cadwallader |
| | 114B-3 | Characterization of aroma-active compounds in fresh sweet cherry cultivars
Y. YOON, M. E. Carunchia-Whetstine, K. G. Friedeck, M. A. Drake, S. R. Drake |
| | 114B-4 | Study on the effect of water content on volatile formation from thermal reactions of peptides-dicarbonyl using Sir Bar Sorptive Extraction technique
C.-Y. LU, R. Payne, C.-T. Ho |
| | 114B-5 | Volatile flavor compounds of Kurikuri containing hydrated sodium calcium aluminosilicate
M. J. HINDS, A. Salam, W. O. Ellis, K. Frimpong, S. Gedela |
| | 114B-6 | Odor characteristic of structured lipid from safflower oil using electronic nose and solid phase microextraction gas chromatograph-mass spectrometry
K.-T. Lee, J.-A. SHIN |
| | 114B-7 | Paper Withdrawn
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| | 114B-8 | Headspace volatile odorants in two popular Hong Kong salted-dried fishes: Threadfin and white herring
H. Y. CHUNG, C. W. Yeung |
| | 114B-9 | Odor-active compounds in fresh and dried (sun-dried and oven-dried) red peppers
H. R. Jun, I. H. CHO, Y.-S. Kim |
| | 114B-10 | Analysis of volatile compounds in bulgogi, a Korean broiled beef
K. H. UM, H. S. Ko, T. H. Kim, J.-Y. Yang, I. H. Cho, Y.-S. Kim, H. J. Lee |
| | 114B-11 | Headspace volatile components and odorants in commercial chaw tofu before and after deep-fat frying
H. Y. CHUNG, H. M. Cheung, J.-S. Kim |
| | 114B-12 | Removal of warmed-over flavors using absorbent and pattern recognition analysis of overall flavors by MVA- SPME-GC/MS
X. LI, I. U. Gruen, C. M. Greenlief, L. N. Fernando |
| | 114B-13 | Volatile compounds of low-fat sausages manufactured with the combinations of sugars, amino acids and fatty acids were similar to those with regular-fat counterparts
K. B. CHIN, S. S. Yoo, J. H. Shim, S. H. Kook, S. Y. Park, H. C. Lee |
| | 114B-14 | Relationship between headspace oxygen and volatile compounds in tomato juice
S. R. YOO, S. D. Howard, D. B. Min |
| | 114B-15 | Ethyl esters as an indicator of tequila quality
S. MAZA-GOMEZ, Z. Xu, W. Prinyawiwatkul |
| | 114B-16 | Identifying major volatile compounds of six varieties of jalapeno peppers harvested in Louisiana
F. M. KOH, Z. Xu, P. W. Wilson, W. Prinyawiwatkul |
| | 114B-17 | Analysis of volatile flavor compounds of sardine by solid phase micro extraction
H. TAKAMURA, M. Shoda, N. Ganeko, I. Hirohara, H. Matsuda, T. Ishida, T. Matoba |
| | 114B-18 | Effect of water-insoluble polysaccharides modified by regio-selective carboxylation on diffusion and release of volatile compounds in hydrocolloid model system
G.-O. SHIN, H. G. Lee, P. S. Chang, Y.-S. Kim |
| | 114B-19 | Identification of key-odorants related to the typical aroma of “aged beer”
A. C. Silva Ferreira, M. VINAGRE, P. Guedes de Pinho |
| | 114B-20 | Solid phase microextraction-gas chromatography-olfactometry of fermented anchovy sauce based on sample dilution analysis
H. H. BAEK, H. J. Kim |
| | 114B-21 | Optimization of headspace analysis on oxidized volatile compounds of fish oil
E.-C. SHIN, H.-J. Jang, S.-B. Kim, Y.-B. Lee |
| | 114B-22 | Optimization of reaction flavor from dark muscle hydrolysate on adding cysteine and xylose
H.-J. JANG, M.-C. Kim, E.-J. Jung, Y.-B. Lee, S.-B. Kim |
| | 114B-23 | Potent aroma-active compounds in kochujang (Korean traditional fermented food)
H. H. BAEK, K. M. Kang |
| | 114B-24 | Development of a quartz crystal microbalance system (QCM) for detection and quantification of real time volatile compound production in the headspace of wine glasses
M. JARRARD, W. C. Morris, J. Weiss |
| | 114B-25 | Aroma profile of commercial whole hopped wort and beer
S. BEATTIE, S. Devine, L. L. Kirk |
| | 114B-26 | Paper Withdrawn
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| | 114B-27 | Kinetic analysis of benzaldehyde release in artificial cherry Durarome® upon humidification using dynamic vapor sorption-fast gas chromatography-flame ionization detection
D. M. BOHN, K. R. Cadwallader, S. J. Schmidt |
| | 114B-28 | Aroma extract dilution analysis of Oregon Pinot noir wine
Y. Fang, M. C. QIAN |