Food Chemistry

Index 1015

Epitope, antigen 753
Epoxy fatty acid, formation in lipid peroxidation
212(T), 213(F)
Epoxy-(E)-2-decenal, trans-4,5-
–, autoxidation, linoleic acid 203(T)
Epoxy-2-decenal, 4,5-
–, aroma, orange 837, 838(T)
Epoxy-p-menth-1-ene, 3,9-
–, aroma, dill herb 976 , 977(T)
Ergocalciferol 406, 406
Ergosterol 229, 407
Ergot 472
–, ergotism 472
Ergot alkaloid 472, 472 , 474(T)
Eriodictyol 832, 832
Erlose, honey 886(T)
Erucic acid, occurrence 651(T), 652
–, structure, meltingpoint 163(T)
Erythrodiol 646 , 646(T)
Erythrose 249, 249 , 251
Escherichia coli, food poisoning 470
Essence 396
Essential amino acid, requirement 030(T)
Essential fatty acid 162
–, biosynthesis 169
Essential oil, concentration in spice 973(T)
–, constituent971, 974(T)
–, preparation 394
Ester, biosynthesis 379, 379
–, odor threshold value 381(T)
–, wine 921, 922, 923(T)
Ester oil 176
–, detection 176, 664
Esterase, active serine, detection 107
–, differentiation from lipase 188
–, wheat 696
Estradiol, 3,17- 228, 228
Estragole, spice 972, 972
Estrone, 17- 228, 228
Ethanal, oxidation to acetic acid 984
–, sensory property 360(T)
–, yoghurt 540
Ethane, linolenic acid,α-
–, –, autoxidation 207
Ethanol, content, wine 919
–, denaturation 931
–, enzymatic analysis 139(T)
–, odor threshold value 341(T)
–, production 930
–, sugar fermentation, detection 919
Ethephon 847, 847
Ethoxyquin 218
Ethyl 2-methylbutyrate, aroma, orange 837, 838(T)
–, olive oil 646(T)
Ethyl butyrate, aroma, grapefruit 838
–, odor threshold value 341(T)

Ethyl carbamate 453, 453

Ethyl cyclohexanoate, olive oil 646(T)

Ethyl decadienoate, (E,Z)-2,4-

–, formation 379(F)

Ethyl isobutyrate, olive oil 646(T)

Ethyl urethane 453, 453

Ethyl vanillin, structure, sensory property 396(T)

Ethyl-3-hydroxy-5-methyl-3(2H)-furanone, 2-

–, soy sauce 767

Ethylasparagine, 4-N- 954

Ethylene, biosynthesis 847, 847

–, fruit ripening 844(F), 847, 848(F)

–, production, fruit 847, 847(T)

Ethylene oxide 453

–, antimicrobial action 453

Ethylenediamine tetraacetic acid, additive 455(T)

Ethylfuraneol, formation 268, 269

–, swiss cheese 542(T)

Ethylglutamine, 5-N- 954

Ethylmaleic imide, N-

–, SH-reagent 068

Ethylmaleic imide, N-, 068

Ethylmaltol 361

Ethyloctanoic acid, 4-

–, mutton odor 607, 607(T)

Ethylthiol, wine defect 925

Eugenol 375(T)

–, banana 837

–, basil 978, 978(T)

Exopeptidase 074, 076, 077(T)

Exotoxin, food poisoning 470

Extension test, HMW subunit 692

Extensograph 714(F)

Extract content, beer 901

Extraction, oilseed 647

Extrusion, pasta 742

–, protein 089

–, starch 325

Falling number, rye flour 715

Falling numberaccording toHagbergandPerten 713

Farinograph 713, 713(F)

Farnesene,β- 385

Farnesene, cis-α- 385

Farnesene, tr-α- 385

Farnesol 385

Fat, analysis 662

–, –, minor constituent 665

–, –, oxidation state 667

–, animal, detection 665(T)

–, –, recovery 640

–, bleaching, detection 669(T)

–, characteristic value 663

–, consumption 640, 643(T)

–, deep-frying, composition 661

–, detection 664, 664(T)