FLAVOR OF FOODS AND BEVERAGES Chemistry and Technology Academic Press Rapid Manuscript Reproduction Proceedings of a conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society, held in Athens, Greece, June 27-29, 1978 FLAVOR OF FOODS AND BEVERAGES Chemistry and Technology EDITED BY GEORGE CHARALAMBOUS Technical Center Anheuser Busch, Inc. St. Louis, Missouri GEORGE E. INGLETT u.s. Department of Agriculture Federal Research, North Central Region Peoria, Illinois ACADEMIC PRESS New York San Francisco London 1978 A Subsidiary of Harcourt Brace Jovanovich, Publishers COPYRIGHT © 1978, BY ACADEMIC PRESS, INC. ALL RIGHTS RESERVED. NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER. ACADEMIC PRESS, INC. 111 Fifth Avenue, New York, New York 10003 United Kingdom Edition published by ACADEMIC PRESS, INC. (LONDON) LTD. 24/28 Oval Road, London NWI 7DX Library of Congress Cataloging in Publication Data Main entry under title: Flavor of foods and beverages. Proceedings of a symposium held June 27-28, 1977, Athens, Greece. I. Flavor-Congresses. 2. Flavoring essences- Congresses. I. Charalambous, George, Date II. Inglett, G.E., Date TP372.5.F55 664'.5 78-11177 ISBN 0-12-169060-1 PRINTED IN THE UNITED STATES OF AMERICA CONTENTS List of Contributors ix Preface xiii 1. Flavor Modification C. E. Eriksson 2. New Developments in Meat Aroma Research 15 Ivon Fiament, Bruno Willhalm, and Gunther Ohlo!J 3. Flavor Problems in the Application of Soy Protein Materials as Meat Substitutes 33 GodeJridus A. M. van den Ouweland and Leonard Schutte 4. Flavoring Vegetable Protein Meat Analogs 43 R. F. Heinze, M. B. Ingle, and J. F. Reynolds 5. Flavor Development of White and Provincial Greek Bread. Traditional and Rural Breadmaking Process 57 E. C. Voudouris, M. E. Komaitis, and B. Pattakou 6. Some Recent Advances in the Knowledge of Cheese Flavor 65 Jacques Adda, Sylviane Roger, and Jean-Pierre Dumont 7. Flavor Aspects of Chocolate 75 Dominique Reymond and Walter Rostagno 8. Cocoa Substitution 81 Willi Grab, Walter Brugger, and Derek Taylor 9. Biomolecular Studies of a Class of Sweet Compounds 91 Lloyd N. Ferguson, Rose W. Bragg, Yvonne Chow, Susan Howell, and Manque Winters v vi Contents 10. Intense Sweetness of Natural Origin 97 G. E. Inglett 11. Flavor Interactions with Food Ingredients from Headspace Analysis Measurements 113 Fouad Z. Saleeb and John G. Pickup 12. Occurrence of Amadori and Heyns Rearrangement Products in Processed Food and Their Role in Flavor Formation 131 GodeJridus A. M. van den Ouweland, Hein G. Peer, and Sing Boen Tjan 13. Formation of Lactones and Terpenoids by Microorganisms 145 Roland Tressl, Martin Apetz, Ronald Arrieta, and Klaus Gunter Grunewald 14. The Chemistry of the Black-Caramel Color Substances of Several Human Foods 169 J. P. J. Casier, A. Ahmadi Zenouz, and G. M. J. De Paepe 15. Characterization of Synthetic Substances in Food Flavors by Isotopic Analysis 199 Jacques Bricout and Joseph Koziet 16. Analysis of Air Odorants in the Environment of a Confections Manufacturing Plant 209 M. M. Hussein and D. A. M. Mackay 17. Cat and Human Taste Responses to L-a-Amino Acid Solutions 231 James C. Boudreau 18. Aroma Analysis of Virgin Olive Oil by Head Space (Volatiles) and Extraction (Polyphenols) Techniques 247 G. Montedoro, M. Bertuccio/i, and F. Anichini 19. The Volatile Fraction of Orange Juice. Methods for Extraction and Study of Composition 283 Jose Alberola and Luis J. Izquierdo 20. The Aroma of Various Teas 305 Tei Yamanishi Contents vii 2l. Relationship between Physical and Chemical Analysis and Taste-Testing Results with Beers 329 Manfred Moll, That Vinh, and Roland F1ayeux 22. The Aroma Composition of Distilled Beverages and Perceived Aroma of Whisky 339 Paula Jounela-Eriksson 23. Wine Flavor 355 Pascal Ribereau-Gayon 24. Alteration in a Wine Distillate during Ageing 381 S. van Straten, G. Jonk, and L. van Gemert 25. Possibilities of Characterizing Wine Quality and Vine Varieties by Means of Capillary Chromatography 391 A. Rapp. H. Hastrich. L. t."nxe/, and W. Knipser Index 419 This page intentionally left blank LIST OF CONTRIBUTORS Numbers in parentheses indicate the pages on which the authors' contributions begin. Jacques Adda (65), Institut National de la Recherche Agronomique, F-78350 Jouy-en-Josas, France Jose Alberola (283), Instituto de Agroquimica y Technologia de Alimentos, Jaime Roig 11, Valencia 10, Spain F. Anichini (247), Istituto Industrie Agrarie, UniversiUl Studi Perugia, 1-06100 Perugia, San Costanzo, Italy Martin Apetz (145), Lebensmitteltechnologie und Biotechnologie, Tech nische UniversitiH Berlin, FB 13-Chem.-techn. Analyse, D-l000 Ber lin 65, Seestrasse 13, Germany Ronald Arrieta (145), Lebensmitteltechnologie und Biotechnologie, Tech nische Universitat Berlin, FB 13-Chem.-techn. Analyse, D-l000 Ber lin 65, Seestrasse 13, Germany M. Bertuccioli (247), Istituto Industrie Agrarie, Universita Studi Perugia, 1-06100 Perugia, San Costanzo, Italy James C. Boudreau (231), Sensory Sciences Center, University of Texas, Houston, Texas 77030 Rose W. Bragg (91), California State University, Los Angeles, California 90032 Walter Brugger (81), Givaudan Diibendorf Limited, Ueberlandstrasse 138, CH-8600 Diibendorf, Switzerland Jacques Bricout (199), Institut de Recherches Appliquees aux Boissons, 120 avenue du Marechal Foch, F-94003 Creteil Cedex, France J. P. J. Casier (169), Katholieke Universiteit Leuven, Laboratory of Ap plied Carbohydrate and Cereal Chemistry, 36 Prinses Lydialaan, B-3030 Heverlee, Belgium Yvonne Chow (91), California State University, Los Angeles, California 90032 G. M. J. De Paepe (169), Katholieke Universiteit Leuven, Laboratory of Applied Carbohydrate and Cereal Chemistry, 36 Prinses Lydialaan, B-3030 Heverlee, Belgium ix