p. 3 p. 21 p. 25 p. 45 p. 49

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1 Biological aspects of flavour perception and structure-activity relationships Molecular and gustatory characterisation of the impact taste compounds in black tea infusions Evidence for antagonism between odorants at olfactory receptor binding in humans p. 9 3D-QSAR study of ligands for a human olfactory receptor p. 13 Effect of physiology and physical chemistry on aroma delivery and perception p. 17 Structure-activity relationships of trigeminal effects for artificial and naturally occurring alkamides related to spilanthol Using gas chromatography-olfactometry (GCO) to measure varying odorant-specific sensory deficits (OSDs) p. 3 p. 21 p. 25 Volatile compounds of Wagyu (Japanese black cattle) beef analysed by PTR-MS p. 29 Human olfactory self-adaptation for structurally-related monoterpenes p. 33 Genomics and biotechnology Genetic engineering of strawberry flavour p. 39 Biotechnological production of terpenoid flavour and fragrance compounds in tailored bioprocesses Identification of the gene responsible for the synthesis of volatile sulfur compounds in Brevibacterium linens p. 45 p. 49 Heritability studies of aroma compounds in carrots using rapid GC methods p. 53 Authentication of biotechnological flavours by isotopic analyses p. 57 Exploiting natural microbial diversity for development of flavour starters p. 61 Lipase catalysed formation of methylthioesters using a continuous reactor p. 65 Cloning and characterisation of the main intracellular esterase from Lactobacillus rhamnosus HN001 Influence of ph and carbon source on the production of vanillin from ferulic acid by Streptomyces setonii ATCC Flavours generated by enzymes and biological systems Enzymatic conversions involved in the formation and degradation of aldehydes in fermented products Vitis vinifera carotenoid cleavage dioxygenase (VvCCD1): gene expression during grape berry development and cleavage of carotenoids by recombinant protein Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough p. 69 p. 73 p. 79 p. 85 p. 89 Pathway analysis in horticultural crops: linalool as an example p. 93 Microbial resolution of 2-methylbutyric acid and its application to several chiral flavour compounds Effect of malolactic fermentation on the volatile aroma compounds in four sea buckthorn varieties p. 97 p. 101 In vivo deodorisation with caffeoylquinic acid derivatives p. 105 The influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew wine p. 109 Modulation of volatile thiol and ester aromas by modified wine yeast p. 113 Heterologous expression of carotenoid-cleaving dioxygenases from plants for the production of natural flavour compounds Lilac aldehydes and lilac alcohols as metabolic by-products of fungal linalool biotransformation p. 117 p. 121

2 Development of a plate technique for easy and reliable detection of volatile sulfur compound-producing microorganisms Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese p. 125 p. 129 Catabolism of methionine to sulfovolatiles by lactic acid bacteria p. 133 Ability of Oenococcus oeni to influence vanillin levels p. 137 The biosynthesis of furaneol in strawberry: the plant cells are not alone p. 141 Method for the enzymatic preparation of flavours rich in C6-C10 aldehydes p. 145 Key aroma and taste components Aroma compounds in black tea powders of different origins - changes induced by preparation of the infusion Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies The analysis of volatiles in Tahitian vanilla (Vanilla tahitensis) including novel compounds Screening and identification of bitter compounds in roasted coffee brew by taste dilution analysis p. 151 p. 157 p. 161 p. 165 The flavour chemistry of culinary Allium preparations p '-Hydroxyflavanones are the bitter-masking principles of Herba Santa p. 173 The consumption of damascenone during early wine maturation p. 177 Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha) p. 181 Optimisation and validation of a taste dilution analysis to characterise wine taste p. 185 Key aroma compounds in apple juice - changes during juice concentration p. 189 Characterisation of the odour volatiles in Citrus aurantifolia Persa lime oil from Vietnam Identification of character impact odorants in coriander and wild coriander leaves using GC-olfactometry and GC x GC-TOFMS p. 193 p. 197 The astonishing sensory and coagulative properties of methylcyclopolysiloxanes p. 201 Synergic, additive and antagonistic effects between odorants with similar odour properties Preparation of the enantiomeric forms of wine lactone, epi-wine lactone, dill ether and epi-dill ether p. 205 p. 209 Hierarchy and identification of additional important wine odorants p. 213 Identification of key odorants related with high quality Touriga Nacional wine p. 217 Spiking as a method for quantification of aroma compounds in semi-hard cheeses p. 221 Modification of bread crust flavour with enzymes and flavour precursors p. 225 The spectator role of potassium hydroxide in the isomerisation of eugenol to isoeugenol Characterisation of key odorant compounds in creams from different origins with distinct flavours Flavour changes in food production and storage p. 229 p. 233 Aroma changes from raw to processed products in fruits and vegetables p. 239 Occurrence of polyfunctional thiols in fresh and aged lager beers p. 245

3 Flavour and health-promoting compounds in broccoli and cauliflower - an inconsistency? Assessment of fresh salmon quality under different storage conditions using solid phase microextraction p. 249 p. 253 Varietal differences in the aroma compound profile of blackcurrant berries p. 257 Effect of development stage at harvest on the composition and yield of essential oils from thyme and oregano Deceleration of beer ageing by amino acid and Strecker aldehyde monitoring over the brewing process Packaging material and formulation of flavoured yoghurts: how to choose the kind of polymer in accordance with the yoghurt composition? p. 261 p. 265 p. 269 Light-induced off-flavour in cloudy apple juice p. 273 Formation and determination of microbially-derived off-flavour in apple juice p. 277 Off-flavours of soy ingredients: astringency - sensory perception, key molecules and masking strategies p. 281 Optimising soy sauce quality by linking flavour composition with consumer preference p. 285 Analysis of Gruyere-type cheeses by purge and trap GC-MS and solvent assisted flavour evaporation GCO/MS Influence of pasteurisation and pulp amount on partition coefficients of aroma compounds in orange juice Comparison of cold pressed and essence orange oil oxidative stability using TI GCO and GC-MS p. 289 p. 293 p. 297 Flavour quality of organic tomatoes grown in different systems p Ethoxy-1-(1-ethoxy-ethoxy)-ethane: a new acetaldehyde precursor p. 305 Formation of methyl (methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica) Discrimination of virgin olive oil defects - comparison of two evaluation methods: HS-SPME GC-MS and electronic nose p. 309 p. 315 Characterisation of volatile compounds in selected citrus fruits from Asia p. 319 Flavour and colour changes during processing and storage of saffron (Crocus sativus L.) Flavours generated by thermal processes p. 323 Investigation of the key flavour precursors in chicken meat p. 329 Aroma formation in beef muscle and beef liver p. 335 Effect of baking process and storage on volatile composition of flaxseed breads p. 339 Formation of flavour compounds in reactions of quinones and amino acids p. 343 Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids p. 347 Glycerol, another pyrazine precursor in the Maillard reaction p. 351 Influence of added carbohydrates on the aroma profile of cooked pork p. 355 Facts and 'artefacts' in the flavour chemistry of onions p. 359 Relationship between acrylamide formation and the generation of flavour in heated foods Modelling the formation of Maillard reaction intermediates for the generation of flavour p. 363 p. 367 The effect of fatty acid precursors on the volatile flavour of pork p. 371

4 The role of lipid in the flavour of cooked beef p. 375 Carotenoids as flavour precursors in coffee p. 379 Retention and release In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters How can protein ratio affect aroma release, physical properties and perceptions of yoghurt? Role of viscosity and hydrocolloid in flavour release from thickened food model systems The molecular organisation of dairy matrices influences partitioning and release of aroma compounds p. 385 p. 391 p. 395 p. 399 Aroma release under oral conditions p. 403 The role of lipids in aroma/food matrix interactions in complex liquid model systems p. 409 A simple model for explaining retronasal odour properties of odorants through their volatility p. 413 Volatile delivery under dynamic gas flow conditions p. 417 Determination of specific interactions between aroma compounds and xanthan/galactomannan mixtures NMR Spectroscopy study of interactions between [Beta]-lactoglobulin and aroma compounds Effect of gum base and bulk sweetener on release of specific compounds from fruit flavoured chewing gum p. 421 p. 425 p. 429 Influence of in-mouth aroma release on individual perception p. 433 Control of aroma transfer by biopolymer based materials p. 437 Dynamics of flavour release from ethanolic solutions p. 441 Active product packaging flavour interaction p. 445 Transfer of volatile phenols at oak wood/wine interface in a model system p. 449 Flavour release at the interfaces of stirred fruit yoghurt models p. 453 Requirement for a global design to remove fat from flavoured yoghurts p. 457 Phase ratio variation method as an efficient way to determine the partition coefficients of various aroma compounds in mixture p. 461 Role of mastication on the release of apple volatile compounds in a model mouth system p. 465 Volatile loss from dry food polymer systems resulting from chemical reactions p. 469 Influence of proteins on the release of aroma compounds into polymer film p. 473 Glycosidically bound alcohols of blackcurrant juice p. 477 Sensory - instrumental relationships Prediction of wine sensory descriptors from GC-olfactometry data: possibilities and limitations p. 483 Interactions of basil flavour compounds in tomato soups of varying Brix and acidity p. 489 Characterisation of the flavour of infant formulas by instrumental and sensory analysis Prediction of the overall sensory profile of espresso coffee by on-line headspace measurement using Proton Transfer Reaction-Mass Spectrometry p. 493 p. 497

5 Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts Analysis of aroma compounds from carrots by dynamic headspace technique using different purging and cutting methods A study of sensory profiling performance comparing various sensory laboratories - a data analytical approach p. 501 p. 505 p. 509 Influence of dehydration on key odour compounds of saffron p. 513 Determination of odour active aroma compounds in a mixed product of fresh cut iceberg lettuce, carrot and green bell pepper p. 517 ChemSensor classification of red wines p. 521 Comparing predictabilty of GC-MS and e-nose for aroma attributes in soy sauce using PLS p. 525 regression analysis Role of Strecker aldehydes on beer flavour stability p. 529 Holistic taste analysis p. 533 Black tea mouthfeel characterisation by NMR analysis and chemometrics p. 537 Determination of commercial orange juice quality factors using descriptive and GCO analyses p. 541 Quality of old and new carrot cultivars from ecological cultivation p. 545 Effect on time-intensity results - comparison of time information versus no time information p. 549 The perception of strawberry aroma in milk p. 553 Advanced instrumental analyses Novel concept of multidimensional gas chromatography. New capabilities for chiral analysis and olfactometric detection The artificial throat: a new device to simulate swallowing and in vivo aroma release in the throat. The effect of emulsion properties on release in relation to sensory intensity p. 559 p. 565 Thermal flavour generation: insights from mass spectrometric studies p. 569 Innovative mass spectrometric tools for the structural elucidation of flavour compounds p. 573 Optimisation of stir bar sorptive extraction (SBSE) for flavour analysis p. 577 A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release p. 581 MS-nose flavour release profile mimic using an olfactometer p. 585 Nosespace with an ion trap mass spectrometer - quantitative aspects p. 589 The specific isolation of thiols using a new type of gel p. 593 Prediction of gas-chromatographic retention indices as a tool for identification of sulfur odorants Re-investigation of sulfur impact odorants in roast beef using comprehensive two-dimensional GC-TOF-MS and the GC-SNIF technique Searching the missed flavour: chemical and sensory characterisation of flavour compounds released during baking Workshops p. 597 p. 601 p. 605 Gastronomy: the ultimate flavour science? p. 611 Methods for artificial perception: can machine replace man? p. 617 Challenges for data analysis in flavour science p. 619

6 Author index p. 623 Keyword index p. 629 Table of Contents provided by Blackwell's Book Services and R.R. Bowker. Used with permission.