Food Flavor

Hirotoshi Tamura is a professor in the Department of Applied Biological Science, Kagawa University, Kagawa, Japan. Susan Ebeler is currently a professor at the University of California, Davis. Kikue Kubota is a professor in the Department of Food and Nutritional Sciences, Ochanomizu University, Tokyo, Japan. Gary Takeoka is a research chemist in the Processed Foods Research (PFR) unit at the U.S. Department of Agriculture in Albany, CA.

Analytical Methods in Flavor Research ; Comprehensive Two-Dimensional Gas Chromatography: Application to Aroma and Essential Oil Analysis ; Analytical and Sensory Characterization of Chiral Flavor Compounds via Capillary Gas Chromatography on Cyclodextrins Modified by Acetal-containing Side Chains ; Improved Application of Semiconducting Metal Oxides as a Detector for High-Resolution Gas Chromatography ; Measurement of Flavor-Soy Protein Interactions in Low Moisture Solid Food Systems by Inverse Gas Chromatography ; Flavor Chemistry of Foods ; Volatile Components and Characteristic Odorants in Headspace Aroma Obtained by Vacuum Extraction of Philippine Pineapple (Ananas comosus [L.] Merr.) ; C13-Norisoprenoid Concentrations in Grapes as Affected by Sunlight and Shading ; Effects of Characteristic Volatiles of Boiled Celery on Chicken Broth Flavor ; Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea "Oriental Beauty" ; Volatile Constituents of Mesquite (Prosopis) Pods ; Flavor Formation ; Painting and Memory in the Discovery of Aroma Chemicals: The Case of Sulfur Containing Odorants and Odorant Precursors in Axillary Sweat Odour ; Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Cider ; Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser and Ser-Gly ; The role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularis L.) Fruit ; Genes and Enzymes Involved in Strawberry Flavor Formation ; Volatiles from the Thermal Interaction of E-2-pentenal with Methionine or Cysteine under Non-aqueous Conditions ; Flavor Contribution and Formation of Epoxydecenal Isomers in Black Tea ; Sensory Evaluation of Foods and Flavors ; Mixture Suppression of Perceived Intensities in an Odor Mixture ; Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-appetitive? ; Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixtures ; Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parameters ; Biological Activity of Essential Oils and Flavors ; Evaluation of the Antioxidant Potential of Various Plant Essential Oils ; Some Biological Effects of Raspberry Ketone and Its Precursor