| AGFD | Wednesday, August 22, 2007 | ||
8:00 AM-11:05 AM BCEC -- 257A, Oral | |||
Thermal Generation of Flavors and Off-flavors | |||
| Precursors and Model Reactions | |||
| Organizer: | Robert J. McGorrin | ||
| Officials: | Sree Raghavan Chi Tang Ho | ||
| 8:00 AM | Introductory Remarks | ||
| 8:05 AM | 201 | Molecular studies on the storage-induced degradation of odor-active thiols in coffee beverages Christoph Müller, Thomas Hofmann | |
| 8:25 AM | 202 | Free amino acids and dipeptides in meat as precursors of thermally generated aroma M. J. Oruna-Concha, Donald. S. Mottram | |
| 8:45 AM | 203 | Precursors of flavor formation in meat and yeast extract Linda J Farmer, Michel Aliani, Kritika Mahadevan, Terence DJ Hagan, John T Kennedy | |
| 9:05 AM | 204 | Importance of sulfur amino acids in the formation of aroma volatiles in cooked salmon L Methven, Donald. S. Mottram | |
| 9:25 AM | Intermission | ||
| 9:45 AM | 205 | Formation of volatile components from the thermal interactions of theanine with reducing sugars Se Young Kim, Young-Suk Kim | |
| 10:05 AM | 206 | Identification of key thermally-derived odorants in cooked chicken liver Shondra Cook, Keith Cadwallader, Hun Kim | |
| 10:25 AM | 207 | Thermal generation of tomato flavor compounds Mathias Sucan, Gerald F. Russell | |
| 10:45 AM | 208 | Thermal generation of volatile compounds from reactions of cysteine, N-acetylcysteine or S-methylcysteine with glucose or pyruvaldehyde Yu Wang, Sree Raghavan, Chi-Tang Ho | |
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Symposium Grid -- Division of Agricultural & Food Chemistry -- Session Listing
The 234th ACS National Meeting, Boston, MA, August 19-23, 2007