1042 Index
Non-competitive inhibition 127
Nonadienal, (E)-2,6-
–, cucumber aroma 793
Nonadienal, (E,Z)-2,4-
–, linoleic acid, autoxidation 203(T)
–, sensory property 204(T)
Nonadienal, (E,Z)-2,6-
–, linolenic acid,α-
–, –, autoxidation 203(T)
–, sensory property 204(T)
Nonadienal, (Z,Z)-3,6-
–, formation, enzymatic 210(F), 211(T)
–, sensory property 204(T)
Nonanal, oleic acid, autoxidation 203(T)
–, rate of autoxidation 206(F)
–, sensory property 204(T)
Nonanone, 2-
–, sensory property 226(T)
Nonatrienal, 2,4,6-
–, oat flake, aroma 710
Nonen-3-one, precursor 523
Nonen-3-one, 1-
–, sensory property 204(T)
–, yoghurt 523
Nonenal, (E)-2-
–, linoleic acid, autoxidation 203(T)
–, sensory property 204(T)
Nonenal, (E)-3-
–, linoleic acid, autoxidation 203(T)
Nonenal, (E)-6-
–, hardened flavor 205
Nonenal, (Z)-2-
–, aroma, apple 839, 839(T)
–, olive oil 646(T)
–, sensory property 204(T)
Nonenal, (Z)-3-
–, linoleic acid, autoxidation 203(T)
–, sensory property 204(T)
Nonenal, 2-
–, rate of autoxidation 206(F)
Nonenal, 6-tr-
–, aroma defect 344(T)
Nonenzymatic browning 270, 284, 284
Nonulose, occurrence 251(T)
Nonulose, D-erythro-L-gluco-2- 251(T)
Nootkatone 385
–, grapefruit peel aroma 838, 838
–, odor threshold value 341(T)
Noradrenaline, fruit 813, 815
Norbixin 244
Nordihydrocapsaicin 980
Norfuraneol, formation 276, 277
Norfuraneol (see furanone, 4-hydroxy-5-methyl-
3(2H)-)
Norharmane 026, 029
Norisoprenoid, C 13 -
–, glycoside 243
Norisoprenoid, C 13 -, 242
Nougat, aroma, filbertone 882
Nougat filler 881
NPU 030, 030
N-terminus, protein, determination 042
Nuclear magnetic resonance spectroscopy (^1 H-NMR)
–, determination of fat 663
Nucleotide, 5’- 431
Nutmeg, essential oil, chemical composition 974(T)
Nutra sweet 037
Nutraceutical 867
Nutritional property, sweetness 864(T), 866
Nylander’sreaction 267Oat,
–, bitter substance, formation697, 697(F)
–, bitter taste 211
–, chemical composition 675(T)
–, flake, aroma 710
–, –, production 710
–, lipoperoxidase 210
–, origin 670(F), 671
–,Osbornefraction 676, 677(T)
–, production data 672(T)
Oat bran, saponin content 763(T)
Obacunone, biosynthesis 821
Obtusifoliol 231
Ochratoxin A 473 , 474(T)
–, reference value, utilization 475(T)
Ocimene, cis- 382
Ocimene, trans- 382
Octadien-2-one, (E,E)-3,5-
–, sensory property 204(T)
Octadien-2-one, (E,Z)-3,5-
–, sensory property 204(T)
Octadien-2-one, 3,5-
–, linolenic acid,α-
–, –, autoxidation 203(T)
Octadien-3-hydroperoxide, (Z)-1,5-, 203(T)
Octadien-3-ol, (Z)-1,5-
–, formation, enzymatic 210(F), 211(T)
Octadien-3-one, (Z)-1,5-
–, aroma, tea, green 955, 955(T)
–, autoxidation, linolenic acid,α- 203(T)
–, fish aroma 628(T), 629
–, sensory property 204(T)
Octadienal, (Z)-2,5-
–, linolenic acid,α-
–, –, autoxidation 203(T)
Octanal, linoleic acid, autoxidation 203(T)
–, oleic acid, autoxidation 203(T)
–, sensory property 204(T)
Octanone, 2-
–, sensory property 226(T)
Octen-1-ol, Camembert 542, 542(T)