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Session 18C |
Sunday PM
Food Chemistry: Food composition, analysis and volatiles
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| Sponsor: | Food Chemistry Division |
| Time: | 2:00 PM- 5:30 PM |
| | 18C-1 | Analysis of New Zealand cranberry
E. J. BIRCH, S. M. Hall |
| | 18C-2 | Formation of secondary flavor compounds in minimally processed fruits
J. C. Beaulieu, J. M. LEA |
| | 18C-3 | Characterization of off-flavor formation in microwave-blanched peanuts
A. V. SCHIRACK, M. A. Drake, T. H. Sanders, K. P. Sandeep |
| | 18C-4 | Effect of ¥ã-irradiation on the volaitle compounds from dried onions
K.-S. KIM, J. H. Kim, H. Y. Seo, R. Gyawali, K. M. No, S. Y. Yang, M.-W. Byun |
| | 18C-5 | Volatile flavor components of non-fermented and fermented Kanomjeen
J. KEATKRAI, W. Jirapakkul, S. Trevanich |
| | 18C-6 | Photosensitizing effect of lumichrome formed from riboflavin on the soymilk flavor stability
R. HUANG, D. B. Min |
| | 18C-7 | Increase in the bromophenol contents in cultivated marine fish
H. Y. CHUNG, W. C. J. Ma, J.-S. Kim |
| | 18C-8 | Measuring organic acids to tract moisture migration trends in foods
K. R. CONCA, M. J. Richardson, C. Priddy, C. P. Dunne |
| | 18C-9 | Determination of folate and folic acid contents in fast foods and the effects of baking in pizza
L. KOTA, L. Ye, R. R. Eitenmiller, J. Exler |
| | 18C-10 | Development of immunoassay for detection of meat and bone meal in animal feed
S.-H. KIM, T.-S. Huang, T. A. Seymour, C.-I. Wei, S. C. Kempf, C. R. Bridgman, D. Momcilovic, R. A. Clemens, H. An |
| | 18C-11 | Normal phase fractionation and GC/O analysis of ‘Marion’ blackberry aroma
V. Phongtonkulphanit, M. C. Qian, Y. WANG |
| | 18C-12 | Uncertainty analysis of a dynamic vapor sorption-fast gas chromatography-flame ionization detection method for rapid analysis of volatile release from glassy matrices
D. M. BOHN, A. R. Schmidt, S. J. Schmidt |
| | 18C-13 | A new technique to analyze free and glycosidically bound aroma compounds in green teas using enzyme and Solid Phase Microextraction
J.-Y. LEE, J.-H. Baik, J.-C. Roh, S.-K. Park |
| | 18C-14 | Effect of hops on production of hydrogen sulfide during beer fermentation
Y.-R. KIM, J.-Y. Lee, S.-K. Lee, S.-K. Park |
| | 18C-15 | Characterization of the aroma of ginseng wines fermented with ginseng extrudates
Y. H. KWON, B. H. Ahn, H. H. Baek, H. G. Lee |
| | 18C-16 | Optimization of the trienzyme extraction procedure for the microbiological assay of total folate in red kidney beans (Phaseolus vulgaris)
Y. CHOI, J. Lee, R. R. Eitenmiller |
| | 18C-17 | Chemical composition of select pecan [Carya Illinoinensis (Wangenh.) K. Koch] varieties
M. V. VENKATACHALAM, K. H. Roux, S. K. Sathe |
| | 18C-18 | Identification of the characteristic aroma compounds of commercial dried California bay leaves (Laurus nobilis l.)
X. YU, Y. S. Song, K. R. Cadwallader |
| | 18C-19 | Development and quality evaluation of vegetable soups on the addition of tomato and wine
H.-J. JANG, E.-C. Shin, Y.-S. Seo, Y.-B. Cho, M.-A. Choi, S.-B. Kim, Y.-B. Lee |
| | 18C-20 | Study of the effect of the tillage system on the chemical composition of wheat and barley cropped in Hidalgo and Tlaxcala, Mexico
M. D. C. Valadez V, E. CONTRERAS, V, J. Jaimez, M. Jimenez, T. S. Hernandez, R. I. Beltran |
| | 18C-21 | Mineral content in Mexican white corn and the effect of "nixtamalizacion" (lime-cooking)
G. ARTEAGA, M. Yeverino, Y. Gracia |
| | 18C-22 | Characterization of ground coffee aroma from puerto rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS)
G. M. ROJAS, M. De Jesús, M. Monroig, E. Negron, M. Rodríguez Flores |
| | 18C-23 | Method performance studies on the use of a microplate assay for the analysis of total folate in food
L. CHEN, L. Ye, J. Lee, R. R. Eitenmiller |
| | 18C-24 | Inhibition of off-flavor development in low-heat skim milk powder via epicatechin addition
S. L. SCHWAMBACH, D. G. Peterson |
| | 18C-25 | Physicochemical characteristics of mulberry leaf powders manufactured at different drying methods
E. Y. JANG, J.-B. Eun, J.-S. Im, Y.-M. Kang |
| | 18C-26 | Chemical and microbial contaminants in bottled water from Northern Alabama
E. KEAN, L. T. Walker, S. Ogutu, L. Shackelford, M. Verghese |
| | 18C-27 | Chemical composition of almond (Prunus dulcis L.) cultivars grown in various California counties.
E. K. MONAGHAN, S. K. Sathe |
| | 18C-28 | Odor-active compounds in edible raw pine-mushroom (Tricholoma matsutake Sing.) cultivated in South Korea
I. H. CHO, Y.-S. Kim, H.-K. Choi |
| | 18C-29 | Analysis of volatiles from a model sweetpotato bread using thermogravimetric fouriere transform infrared spectroscopy (TGA-FTIR)
A. C. BOVELL-BENJAMIN, J. Mason, P. Gichuhi |
| | 18C-30 | Development of a real-time olfactometry software application for gas chromatography-olfactometry
L. L. COLBY, G. A. Reineccius |
| | 18C-31 | Characterization bulgogi volatile components fractionated by column chromatography
M. J. KIM, J.-Y. Yang, I. H. Cho, H. J. Lee, Y.-S. Kim |
| | 18C-32 | Nutritional composition of wild black sea bass and hatchery-reared black sea bass fingerlings
C. W. SEO, S. Williamson, H. Yang, S. A. Ibrahim, W. O. Watanabe |
| | 18C-33 | Comparison of direct solvent extraction and dynamic headspace sampling for the analysis of characteristic aroma components of chipotle pepper
T. A. Gnadt, L. JASSO, K. R. Cadwallader |
| | 18C-34 | Aroma components of American country-style ham
H. SONG, K. R. Cadwallader |
| | 18C-35 | Identification of potent odorants in commercial hickory and mesquite liquid smoke
M. C. NOWAK, T. K. Singh, K. R. Cadwallader |
| | 18C-36 | Real-time analytical techniques to understand the taste-aroma interactions on flavor perception using chewing gum as a model system
R. V. POTINENI, D. G. Peterson |
| | 18C-37 | Chemical composition of edible red (Acentrocneme hesperiaris) and white (Cossus redtenbachi) Maguey maggots
S. E. VALDÉS-MARTÍNEZ, E. Basurto-Labastida, Sr., C. Moreno-Ramos |