Characterization, production and application of food flavours : : Proceedings of the 2nd Wartburg Aroma Symposium 1987. Organized by Central Institute of Nutrition Potsdam-Rehbrücke/GDR Academy of Sciences of the GDR Eisenach/GDR, November 16th–19th, 1987 / / ed. by Manfred Rothe.

• MitwirkendeR: Adda, J.,; Angelino, S.A.G.F,; Barylko-Pikielna, Nina,; Bratovanova, P,; Brauer, U.,; Davidek, J.,; Golovnya, R. V.,; Golovnya, R.V.,; Grosch, W.,; Gölm, G,; Habisch, D.,; Haenel, H.,; Hoppe, K.,; Kamirfski, E.,; Konja, G.,; Kretschmer, P.,; Kruse, H.-P.,; Lovric, T.,; Maarse, H,; Misharina, T. A,; Neumann, R,; Nijssen, L.M,; Nykanen, Lalli,; Polcorny, J.,; Pozderovi, A,; Przybylskil, R.,; Rodelt, W.,; Roethe, K.-P,; Roozen, J.P.,; Rothe, M.,; Ruttloff, H,; Ruttloff, H.,; Rödel, W.,; Schieberle, P.,; Schliemann, O,; Schliemann, O.,; Schreier, P.,; Schrodter, R.,; Schrödter, R,; Strüber, F.-J.,; Szejtli, J.,; Szente, L.,; Thomann, R.O.,; Tietz, U.,; Ursi, Ferenc,; Voigt, I.,; Wasowicz, E.,; Wolm, G,; Ziegleder, G,
• HerausgeberIn: Rothe, Manfred,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter, , [2022]; ©1988
• Year of Publication: 2022
• Edition: Reprint 2022
• Language: English
• Series: Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ; 1988, 2
• Physical Description: 1 online resource (404 p.)

Table of Contents

• Frontmatter
• Preface
• Contents
• ACTUAL TRENDS IN FOOD FLAVOURING
• ON-LINE COUPLED HRGC TECHNIQUES FOR FLAVOUR ANALYSIS
• HALOGENATED PHENOLS AND CHLOROANISOLES: OCCURRENCE, FORMATION AND PREVENTION
• 'EFFECTS OF TYPES I, IX AND III ANTIOXIDANTS ON PHOSPHOLIPID OXIDATION IN A MEAT MODEL FOR WARMED OVER FLAVOUR
• A STUDY OF AROMA RECOVERY DURING THE PRODUCTION OF CONCENTRATED JUICES
• HEW RESULTS ON THE MOLECULAR ENCAPSULATION OP FLAVOURS BY CYCLODEXTRINS
• STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION
• SULPHUR CONTAINING COMPOUNDS IN MEAT AROMA MODEL SYSTEMS
• COMPARATIVE STUDY ON SELECTED SENSORY AND GAS CHROMATOGRAPHIC DATA OF CHICKEN FLAVOUR
• BREAD FLAVOUR: QUALITATIVE AND QUANTITATIVE ANALYSIS
• THE EFFECT OF THERMALLY TREATED MALT ADDITIVES TO BREAD FLAVOUR
• INFLUENCE OF BULGARIAN LACTIC ACID LEAVEN ON THE FORMATION OF AROMA COMPOUNDS IN PRE-FERMENT AND IN BREAD PREPARED BY INTENSIVE KNEADING
• THERMODYNAMIC APPROACH TO FLAVOUR RESEARCH
• POTENTIAL MEANS FOR IMPROVING THE FLAVOUR OF ALCOHOLIC BEVERAGES
• CHANGES IN COFFEE AROMA DURING STORAGE
• PRODUCTION AND USE OF HERB AROMAS MADE WITH ESSENTIAL OILS
• FIRST RESULTS OF EXTRACTION OF MARJORAM WITH SUPERCRITICAL GASES
• BIOTECHNOLOGICAL PRODUCTION OF AROMAS AND FLAVOURINGS
• NATURAL AND ARTIFICIAL CHEESE FLAVOUR
• COCOA FLAVOUR EVALUATION USING GUIDE SUBSTANCES CORRELATED WITH COCOA PROCESSING
• FORMATION OF COCOA FLAVOUR BY MAILLARD REACTION
• CALCULATION OF COCOA SUBSTITUTION EFFECTS BASED ON SENSORY PROFILE DATA
• FOOD FLAVOR: THE PSYCHOLOGICAL CATEGORY
• TIME-INTENSITY STUDIES ON TASTE AND FLAVOUR SUBSTANCES - AN ACTUAL REVIEW
• METHODS OF SELECTION OP DESCRIPTORS AND GRADING SCALES IN THE SENSORY PROFILE ANALYSIS OF FOODS
• THEORETICAL AND METHODICAL PROBLEMS OF ABSOLUTE THRESHOLD DETERMINATION
• INTERNATIONAL TRENDS IN STANDARDIZATION OF SENSORY METHODS
• Author index
• Subject index
• List of participants