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By Cynthia J. Mussinan, Michael J. Morello

content material: demanding situations in style chemistry : an outline / Roy Teranishi --
functions of a microextraction classification separation strategy to the research of complicated taste combinations / Thomas H. Parliament --
overview of purge-and-trap parameters : optimization utilizing a statistical layout / Mathias ok. Sucan, Cathryn Fritz-Jung, and Joan Ballam --
the significance of the vacuum headspace procedure for the research of fruit flavors / Matthias Güntert, Gerhard Krammer, Horst Sommer, and Peter Werkhoff --
dating among aroma compounds' partitioning constants and liberate in the course of microwave heating / Deborah D. Roberts and Philippe Pollien --
Extraction by way of headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked red meat / J. Stephen Elmore and Donald S. Mottram --
Extraction of thiol and disulfide aroma compounds from foodstuff platforms / Donald S. Mottram, Ian C.C. Nobrega, and Andrew T. Dodson --
Isolation of style compounds from protein fabric / O.E. turbines and A.J. Broome --
Sampling carbonyl compounds with reliable section microextraction using on-fiber derivatization / Perry A. Martos and Janusz Pawliszyn --
comparability of risky research of lipid-containing and meat matrices through reliable part micro- and supercritical fluid-extraction / Janet M. Snyder, Jerry W. King, and Zhouyao Zhang --
Thermo desorption as pattern guidance strategy for foodstuff and style research through gasoline chromatography / M. Rothaupt --
research of risky Maillard response items via varied equipment / okay. Eichner, M. Lange-Aperdannier, and U. Vossmann --
[Gamma]- and [delta]-thiolactones : an enticing classification of sulfur-containing style compounds / Karl-Heinz Engel, Irmgard Roling, and Hans-Georg Schmarr --
research of thermal degradation items of allyl isothiocyanate and phenethyl isothiocyanate / Chung-Wen Chen, Robert T. Rosen, and Chi-Tang Ho --
Biosynthesis of optically lively [delta]-decalactone and [delta]-jasmin lactone by means of 13-lipoxygenase pathways within the yeast Sporobolomyces odorus / R. Tressl, L.-A. Garbe, T. Haffner, and H. Lange --
software of countercurrent chromatography to the research of aroma precursors in rose plants / Peter Winterhalter, Holger Knapp, Markus Straubinger, Selenia Fornari, and Naoharu Watanabe --
Mass spectrometry of the acetal derivatives of chosen commonly well-known as secure indexed aldehydes with ethanol, 1,2-propylene glycol and glycerol / Keith Woelfel and Thomas G. Hartman --
comparability of HPLC and GC-MS research of furans and furanones in citrus juices / R. Rouseff, ok. Goodner, H. Nordby, and M. Naim --
program of microwave-assisted approach and Py-GC-MS to the research of Maillard response items / V.A. Yaylayan and A. Keyhani --
Characterization of coumarin and psoralen degrees in California and Arizona citrus oils / Valerie L. Barrett and Denny B. Nelson --
Profiling of bioactive and flavor-active usual items through liquid chromatography-atmospheric strain chemical ionization mass spectrometry / Kenneth J. Strassburger --
Quantification of influence odorants in foodstuff through isotope dilution assay : power and obstacles / Christian Milo and Imre clean --
Carbon isotope composition of chosen flavoring compounds for the choice of traditional foundation through gasoline chromatography/isotope ratio mass spectrometer / R.A. Culp, J.M. Legato, and E. Otero --
Validation of gasoline chromatography olfactometry effects for 'gala' apples by means of overview of aroma-active compound combinations / Anne Plotto, James P. Mattheis, David S. Lundahl, and Mina R. McDaniel --
Chemical and sensory research of off-flavors in citrus items / M. Naim, R.L. Rouseff, U. Zehavi, O. Schutz, and E. Halvera-Toledo --
Characterization of key odorants in dry-heated cysteine-carbohydrate combinations : comparability with aqueous response platforms / P. Schieberle and T. Hofmann --
Aroma profile of the Australian truffle-like fungus Mesophellia glauca / S. Millington, D.N. Leach, S.G. Wyllie, and A.W. Claridge --
research of aroma-active parts of light-activated milk / Keith R. Cadwallader and Cameron L. Howard --
excessive solution fuel chromatography-selective odorant size by means of multisensor array : an invaluable strategy to improve tailored chemosensor arrays for foodstuff taste research / P. Schieberle, T. Hofmann, D. Kohl, C. Krummel, L. Heinert, J. Bock, and M. Traxler.

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Instrumental Analysis. ; Sommer, H . ; Kaulen, J. JAgric. , accepted for publication) Component Identification. Flavor compounds from the fruits investigated were identified by comparison of the compound's mass spectrum and Kovats indices with those of a reference standard. In some cases reference compounds were synthesized in our laboratory. In all cases the respective structures were confirmed by N M R , IR, and M S spectroscopy. Gas Chromatography-Olfactometry. G C with simultaneous FID and odor port evaluation was carried out using a Carlo Erba Type 5360 Mega Series gas chromatograph.

The high-boilers (HB) were those compounds with retention time greater than 20 min. The sum of the integrated areas of all peaks in peak-types L B , IB, and HB; the total area counts in each chromatogram (TT); and the proportions of L B , IB, and H B with respect to TT were used to evaluate method parameters. "One Variable at a Time" Approach. The total area counts and proportion of each of the three eluting ranges were plotted separately against each of the three sampling variables that were studied.

1989, pp. 217-228 13. Shaw, J. , Burris, D. -T. Perfurmer & Flavorist, 1990, 15: 60-66. 14. -T. ; A C S Symposium Series 543; American Chemical Society: Washington, DC, 1994, pp. 328-333. 15. ; Suich, R. Journal of Quality Technology 1980, 12, 214. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1998. ch004 Matthias Güntert , Gerhard Krammer , Horst Sommer , and Peter Werkhoff 1Flavor Division and2CorporateResearch, Haarmann and Reimer GmbH, 37603 Holzminden, Germany The Vacuum Headspace Method is a very gentle work-up procedure especially suited for the analysis of fruits.

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