Food Chemistry

4.5 References 337 Table 4.29.Cellulases EC No. Name Synonym Reaction 3.2.1.4 Cellulase Cxfactor Endohydrolysis of CMCasea,1,4-β ...

338 4 Carbohydrates Hofmann, T.: Characterization of the chemical struc- ture of novel colored Maillard reaction products from f ...

4.5 References 339 Szente, L., Szeijtli, J.: Cyclodestrins as food ingredi- ents. Trends Food Sci Technol. 15 , 137 (2004) Von S ...

5 Aroma Compounds..................................... 5.1 Foreword 5.1.1 ConceptDelineation.................................... ...

5.1 Foreword 341 rily those which are present in food in concen- trations higher than the odor and/or taste thresh- olds (cf. “A ...

342 5 Aroma Compounds Table 5.4.Comparison of threshold valuesain water and beer Compound Threshold (mg/kg) in Water Beer n-Buta ...

5.1 Foreword 343 Fig. 5.2.Odor profiles of (E)-2-decenal (D), (E)-2- hexenal (H) and mixtures of both aldehydes (accord- ing toL ...

344 5 Aroma Compounds Table 5.5.“Off-flavors” in food products Food product Off-flavor Cause Milk Sunlight flavor Photooxidation ...

5.2 Aroma Analysis 345 Fig. 5.3.The cause of aroma defects in food 5.2 AromaAnalysis......................................... Th ...

346 5 Aroma Compounds Table 5.6.Possible changes in aromas during the isolation of volatilecompounds Reaction Enzymatic Hydroly ...

5.2 Aroma Analysis 347 Fig. 5.4.Headspace analysis of aroma substances of white-bread crust.aCapillary gas chromatogram (the arr ...

348 5 Aroma Compounds Solid foods are first extracted, the addition of wa- ter may be required to increase the yield of aroma su ...

5.2 Aroma Analysis 349 stances in the chromatogram are determined by olfactometry (cf. 5.2.2.2). More material is obtained by dy ...

350 5 Aroma Compounds 5.2.2.1 AromaExtractDilutionAnalysis(AEDA)................... In AEDA, the concentrate of the odorants obt ...

5.2 Aroma Analysis 351 Fig. 5.8.FD chromatogram of the volatile fraction of French fries. Ordinate: n, number of 1+1 dilutions. ...

352 5 Aroma Compounds Fig. 5.9.Apparatus for the gas chromatography–olfactometry of static headspace samples. 1 Sample in ther- ...

5.2 Aroma Analysis 353 by chromatography on silica gel, as shown in Ta- ble 5.11 for coffee aroma. To localize the aroma substan ...

354 5 Aroma Compounds Fig. 5.11.Instrumental analysis of 5-methyl-(E)-2-hepten-4-one (according toEmberger, 1985)(a)mass spec- t ...

5.2 Aroma Analysis 355 Fig. 5.12.Gas chromatogram of the diastereomers of 3a,4,5,7a-tetrahydro-3,6-dimethyl-2(3H)-benzofuranone ...

356 5 Aroma Compounds Fig. 5.13.Enantioselective gas chromatographic analy- sis of trans-α-ionone in aroma extracts of different ...