No detailed description available for "Bioflavour '87".

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It is intended for food scientists/chemists, food technologists, and nutritionists.

This series of lectures was delivered at the 29th meeting of the Phytochemical Society of North America, held at the University of British Columbia in Vancouver, B. C. , Canada on June 16th-20th, 1989. Topics concerning terpenoids, consisting of isoprene units, are now so numerous that a judicious selection for a relatively limited symposium was difficult. We were able to assemble, however, a potpourri of reviews on topical areas of terpenoid chemistry, biochemistry and biology, by scientists who are making exciting contributions and whose work points the way to significant future research. Because of the importance of terpenoids in the life of plants, and indeed in all living organisms, a periodical review of the mevalonic acid pathway and of the subsequent biochemical events leading to the biosynthesis of isoprenoids needs no justification. Life, as we know it, would not be possible without the ability of living organisms to employ this metabolic sequence which proceeds from condensations of three molecules of acetyl-CoA and terminates with the elaboration of the terpenoid precursors, isopentenyl pyrophosphate and dimethylallyl pyrophosphate. In addition to producing obviously essential compounds that are partially or completely of isoprenoid origin (Fig. 1), such as hormones, photosynthetic pigments, compounds involved in electron transport in respiration and in photosynthesis, oxidative enzymes and membrane components, plants elaborate thousands of novel terpenoids, many of which do not as yet have identifiable physiological, biochemical or even ecological roles, e. g. the cardenolides, ecdysones or saponins.

Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.

More and more attention is being paid to natural products chemistry. The number of recently discovered and described natural products is constantly increasing, leading to an abundance of detailed information in diverse specialist journals. The Roth Collection of Natural Products Data gives a clear overview of this development. It presents the data of approximately 75 selected natural products of plant origins in a concise and standardized form. The collection contains descriptions of the products with information on the physical and chemical properties, location, toxicology and risk potential. Complete spectroscopic and chromatographic data with clear information on measurement conditions and peaks round off the detailed depictions. With its illustrations of NMR, mass and IR spectra and its structural formulas, the collection is an important and stimulating reference work. Selected and commented references on each natural product facilitate the search for further information. Natural product chemists, pharmacists, biologists and toxicologists in research, industry and academia will soon find this reference work indispensable.