Flavor Chemistry of Ethnic Foods

Front Matter....Pages i-viii
Flavor Chemistry of Ethnic Foods....Pages 1-4
Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings....Pages 5-14
Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis) ....Pages 15-31
Volatile Compounds Isolated from Sa Cha Sauce....Pages 33-39
Formation of Volatile Acids During Fermentation of Fish Sauce....Pages 41-53
Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods....Pages 55-76
Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb....Pages 77-84
Wasabi, Japanese Horseradish, and Horseradish....Pages 85-96
Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Galangal ( Alpinia Galanga Willd.)....Pages 97-104
Volatile Composition of Pandan Leaves ( Pandanus Amaryllifolius )....Pages 105-109
Emission of Blanched Broccoli Volatiles in Headspace During Cooking....Pages 111-117
Flavor of Kweni (Mangifera Odorata Griff), an Exotic Tropical Fruit....Pages 119-125
Use of Electronic Nose Technology to Examine Apple Quality * ....Pages 127-140
Flavor and Chemistry of Uncured and Cured Meat of Harp Seal ( Phoca Groenlendica )....Pages 141-149
Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon....Pages 151-158
Changes in Flavor-Related Compounds in Meat Treated with Organic Acids....Pages 159-168
Flavor Differences due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose)....Pages 169-183
Thermally Generated Volatiles in Roselle Tea....Pages 185-195
Phenolic Compounds as Astringent Factors in Black Tea Liquors....Pages 197-209
Tequila Aroma....Pages 211-217
The Formation and Release of Odor Active Compounds During Oxidation of Vegetable Oils....Pages 219-228
Influence of Seed Roasting Process on the Changes in Volatile Compounds of the Sesame ( Sesamum Indicum L.) Oil....Pages 229-237
Volatile Components Formed from Various Sugars with β-Alanine in Actual Cookies....Pages 239-249
Aroma Formation in Dried Mullet Roe as Affected by Lipoxygenase....Pages 251-261
Volatile Compounds Identified in Preserved Duck Eggs....Pages 263-268
Back Matter....Pages 269-272