Flavor Chemistry of Ethnic Foods [Hardcover]

Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.1. Flavor and Chemistry of International Foods: An Overview; F. Shahidi, C-T. Ho. 2. Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings; A. Kobayashi, E. Sugawara. 3. Flavor Characteristics of Indonesian Soy Sauce (Kecap manis); A. Apriyantono, et al. 4. Volatile Compounds Isolated from Sa Cha Sauce; C.-Y. Tai, C.-T. Ho. 5. Formation of Volatile Acids During Fermentation of Fish Sauce; N.G. Sanceda, et al. 6. Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods; C.-T. Ho, et al. 7. Character-Impact Aroma Components of Coriander (Coriandrum sativum L.) Herb; K.R. Cadwallader, et al. 8. Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Cangal (Alpinia galagnga willd.); K. Kubota, et al. 9. Volatile Composition of Pandan Leaves (Pandanus amaryllifolius); J. Jiang. 10. Emission of Blanched Broccoli Volatiles in Headspace During Cooking; H. Kallio, et al. 11. Flavor of Kweni (Mangifera odorata Griff), An Exotic Tropical Fruit; G.H. Wijaya, et al. 12. Use of Electronic Nose Technology to Examine Apple Quality; A.M. Spanier, et al. 13. Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca groenlandica); F. Shahidi. 14. Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon; T.-C. Huang, et al. 15. Changes in Flavor-Related Compounds in Meat Treated withlC&