edited by Henk Maarse
Covering a wide range of food and food product groups and including only
key constituents and compounds contributing significantly to flavor, this reference
presents knowledge of volatile compounds occurring in foods and beverages and describes
their sensory properties and mechanisms of formation.
Introduction: History of flavor research. Recent developments of instrumental
and sensory techniques. Number and level of volatile compounds.
Bread: Overview of bread volatiles. Potent odorants. Formation of Important odorants.
Rice: Rice terminology. Raw rice. Cooked rice. Parboiled rice. Rice bran. Wild rice.
Formation of rice volatiles.
Milk: Flavor compounds found in milk. The origin of flavor compounds in milk. Flavor
compounds in relation to the flavor profiles of various types of milk and to off-flavors.
Meat: Precursors of meat flavor. Reactions leading to meat aroma volatiles.
Classes of volatile compounds in meat.
Seafood: Lipid-derived volatile aroma compounds. Other sources of volatile seafood flavor
compounds. Process-related volatile seafood flavor compounds.
Vegetables: Bulb vegetables. Root vegetables. Tuber vegetables. Stem vegetables.
Leaf and leafstalk vegetables. Immature inflorescence vegetables. Fruits used as vegetables.
Fruits I: Pome fruits. Stone fruits. Berry fruits. Pineapple.
Fruits II: Orange. Mandarin, tangerine, temple orange, and satsuma mandarin.
Grapefruit, pummelo, and tangelo. Lemon. Lime. Kumquat. Sulfur compounds in citrus juices.
Fruits III: Black chokeberries. Crowberries. Strawberries. Common juniper. Myrtle.
Black currants. Rubus species. Elderberries. California pepper. Vaccinium
Fruits IV: Avocado. Babaco. Bacuri. Beli. Cashew apple. Cherimoya. Cupuacu. Durian.
Feijoa. Fig. Guava. Jackfruit. Kiwi fruit. Litchi. Mango. Mangosteen. Muruci. Mountain papaya.
Olive. Papaya. Passionfruit. Prickly pear. Quince. Rose-apple. Sapodilla fruit. Soursop. Tamarind.
Taperebá. Wood apple.
Spices and Condiments I: The botanical origin of spices. Aromatic extracts.
Composition of spice extracts.
Spices and Condiments II: Botanical names. Isolation methods. Biogeneration of
volatiles. Organoleptic and physiological aspects. Composition of herb and spice essential oils.
Wine: Esters. Fusel alcohols. Terpene alcohols. Acids. Lactones. Carbonyl
compounds. Acetals. Volatile phenols. Sulfur-containing volatiles. Nitrogen-containing volatiles.
Distilled Beverages: Carbonyl compounds. Fusel alcohols. Fatty acids. Esters.
Effect of maturation in oak.
Volatiles in Beer: Flavor analysis in beer. Volatile compounds in beer.
Prospects of flavor research in beer.
Coffee, Cocoa, and Tea: Survey of analytical research. Flavor constituents:
Structure, organoleptic properties, and origin.
Nuts: Almonds. Brazil nuts. Chestnuts.
Coconuts. Filberts. Macadamia nuts. Peanuts. Pecans. Pine nuts. Pistachio nuts. Walnuts.
Off-Flavors: General off-flavors. Bread and cereals. Rice (Products). Milk. Dried milk
products. Fermented milk products. Meat. Water environment. Vegetables. Fruits. Spices.
Wine and Distilled Beverages. Beer. Coffee, tea, and cocoa. Nuts.