Content: Role of flavones and related compounds in retarding lipid-oxidative flavor changes in foods / Dan E. Pratt -- Contribution of polyphenolic compounds to the taste of tea / Gary W. Sanderson, Arvind S. Ranadive, Larry S. Eisenberg, Francis J. Farrell, Robert Simons, Charles H. Manley, and Philip Coggon -- Wine flavor and phenolic substances / V.L. Singleton and A.C. Noble -- Surveillance and control of phenolic tastes and odors in water to prevent their effects on taste and flavor of foods / B.F. Willey -- Simultaneous detection of nitrogen and sulfur containing flavor volatiles / Donald A. Withycombe, John P. Walradt, and Anne Hruza -- Flavor precursors in food stuffs / Leonard Schutte -- Reaction products of [alpha]-dicarbonyl compounds, aldehydes, hydrogen sulfide, and ammonia / Henk J. Takken, Leendert M. Van Der Linde, Pieter J. De Valois, Hans M. Van Dort, and Mans Boelens -- Non-enzymic transamination of unsaturated carbonyls : a general source of nitrogenous flavor compounds in foods / George P. Rizzi -- Identification and flavor properties of some 3-oxazolines and 3-thiazolines isolated from cooked beef / Cynthia J. Mussinan, Richard A. Wilson, Ira Katz, Anne Hruza, and Manfred H. Vock -- Nonvolatile nitrogen and sulfur compounds in red meats and their relation to flavor and taste / Ahmed Fahmy Mabrouk -- Furans substituted at the three position with sulfur / William J. Evers, Howard H. Heinsohn, Jr., Bernard J. Mayers, and Anne Sanderson -- Cat neural taste responses to nitrogen compounds / James C. Boudreau, Joseph Oravec, William Anderson, Virginia Collings, and Thomas E. Nelson.

Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors PDF

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