| AGFD | Wednesday, August 22, 2007 | ||
1:00 PM-4:20 PM BCEC -- 257A, Oral | |||
Thermal Generation of Flavors and Off-flavors | |||
| Processing Effect | |||
| Organizer: | Sree Raghavan | ||
| Officials: | Robert J. McGorrin Chi Tang Ho | ||
| 1:00 PM | Introductory Remarks | ||
| 1:05 PM | 221 | Monitoring the effect of process conditions on Maillard products and intermediates using a film reactor coupled to ion trap mass spectrometry Guy A Channell, Andrew John Taylor | |
| 1:30 PM | 222 | Role of hydroxycinnamic acids on the generation of Maillard reaction flavor compounds in whole grain wheat bread Marlene R. Moskowitz, Devin G. Peterson | |
| 1:55 PM | 223 | Thermal generation of process contaminants: Furan, chloropropanols, acrylamide, and other undesired vinylogous compounds Richard H. Stadler | |
| 2:20 PM | Intermission | ||
| 2:40 PM | 224 | Impact of roasting process and cooling method on flavor formation and flavor stability of coffee Juerg Baggenstoss, Ruth Kaegi, Luigi Poisson, Rainer Perren, Felix Escher | |
| 3:05 PM | 225 | Thermal generation of volatile off-aroma compounds under high hydrostatic pressure Michael Qian, Pedro Vazquez-Landaverde | |
| 3:30 PM | 226 | Effects of naturally occurring phenolic compounds in coffee on the formation of Maillard aromas Yongmin Wang, Chi-Tang Ho | |
| 3:55 PM | 227 | Flavor generation from cooked beef bone marrow at high moisture condition Belayet Choudhury, Sree Raghavan, Henryk Daun, Chi-Tang Ho | |
Previous Session -- Thermal Generation of Flavors and Off-flavors
Symposium Grid -- Division of Agricultural & Food Chemistry -- Session Listing
The 234th ACS National Meeting, Boston, MA, August 19-23, 2007