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| Introduction | |
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| History | |
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| The Classical World | |
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| The Mediaeval World From the Renaissance to the Enlightment | |
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| The Industrial Age | |
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| The Post-War World Technical factors: Social factors | |
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| The Future The Structure of the Flavour and Fragrance Industry A Note on Regulations A Note on Quality | |
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| IDentification of Aroma Chemicals | |
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| Introduction | |
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| Isolation of Aroma Chemicals Solvent Extraction | |
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| Extraction of liquid samples | |
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| Extraction of solid samples | |
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| Soxhlet Extraction | |
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| Accelerated Solvent Extraction (ASE) | |
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| Supercritical Fluid Extraction (SFE) | |
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| Fractionation of solvent extracts | |
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| Concentration of solvent extracts | |
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| Solvent Assisted Flavor Evaporation (SAFE) | |
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| Steam Distillation Methods | |
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| Headspace Techniques | |
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| Static Headspace | |
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| Dynamic Headspace | |
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| Direct Thermal Desorption (DTD) | |
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| Sorptive techniques | |
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| Solid Phase Microextraction (SPME) | |
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| Headspace sorptive extraction (HSSE) and stir bar sorptive extraction (SBSE) (commercially available as TwisterTM) | |
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| Gas Chromatography-Olfactometry (GC-O) | |
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| Techniques for identification of aroma compounds | |
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| A Case Study: Generessence� | |
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| Sample Preparation Valencia Orange Roast Chicken Narcissus | |
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| Post-Analysis | |
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| Work References | |
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| Flavour Generation in Food Liam O'Hare and John Grigor | |
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| Introduction | |
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| Taste and Aroma | |
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| Cooked Meat | |
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| Flavour Precursors | |
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| Lipid Oxidation and Degradation Hydrolysis | |
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| Oxidation Fatty Aldehydes as flavour compounds | |
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| Fatty Aldehydes (pentanal and hexanal) as flavour precursors | |
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| Other lipid derived flavour precursors | |
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| Fatty Aldehydes as "Flavour Moderators" | |
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| Strecker Degradation | |
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| The Maillard Reaction | |
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| Caramelisation Influence of Method of Cooking Roasting Frying and Grilling Pyrazines. Thiazoles | |
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| Thiophenes and Furans | |
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| Boiling | |
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| Reheating | |
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| Species Differences | |
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| Fermented Foods | |
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| Cheese Lactose and citrate fermentation | |
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| Protein Degradation | |
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| Proteolysis Metabolism of free amino acids | |
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| Cysteine and Methionine | |
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| Threonine Arginine Valine, Leucine and Isoleucine | |
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| Phenylalanine and Tyrosine | |
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| Tryptophan Lipid Degradation | |
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| Oxidative degradation | |
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| Hydrolytic Degradation Acids | |
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| Esters | |
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| Thioesters Methyl Ketones and Secondary Alcohols | |
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| Lactones | |
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| Acknowledgments | |
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| References | |
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| Aroma Chemicals I: C,H,O Compounds | |
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| Introduction | |
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| Alcohols Saturated | |
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| Alkyl alcohols | |
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| Unsaturated alkyl alcohols | |
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| Complex Fragrance Alcohols | |
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| Aromatic and aralkyl alcohols. | |
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| Phenolics Acids | |
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| Saturated aliphatic acids | |
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| Unsaturated acids | |
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| Aromatic acids | |
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| Esters Saturated | |
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| Unsaturated Aromatic esters Lactones - gamma and delta. | |
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| Synthesis of esters Aldehydes Aliphatic | |
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| Unsaturated Acetals | |
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| Aromatics Nitriles Ketones "Carotenoids"Ionones, Irones, Damascones and related compounds | |
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| Hydrocarbons | |
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| Acknowledgements | |
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| References | |
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| Aroma Chemicals II - Heterocycles | |
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| Introduction | |
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| Introduction to Heterocyclic Compounds | |
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| Terminology of Heterocycles Non-aromatic Heterocyclic Compounds | |
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| Oxygen Containing Heterocyclic Aroma Chemicals | |
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| Oxiranes Furans and Hydrofurans Pyrans | |
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| Oxepins Heterocyclic Compounds Containing Nitrogen and/or Sulphur | |
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| Non-Aromatic Molecules | |
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| Aromatic Molecules | |
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| Thiophene Derivatives Pyrrole and Indole Derivatives | |
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| Pyridine and Quinoline Derivatives | |
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| Pyrazine and Quinoxaline Derivatives | |
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| Thiazole Derivatives | |
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| The Formation of Heterocyclic Compounds in Food References and Notes | |
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| Aroma Chemicals III: Sulphur Compounds Simon B. Jameson | |
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| Thiols and Thioesters Acyclic | |
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| Sulphides and Polysulphides | |
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| Saturated Heterocyclic Sulphur Compounds | |
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| Quality and Stability | |
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| Acknowledgement | |
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| References | |