Food flavor : chemistry sensory evaluation and biological activity ; [symposium held at the Pacific Region of the American Chemical Society in December 2005 in Honolulu Hawaii] Comprehensive two dimensional gas chromatography: application to aroma and essential oil analysis M.D.R. Gomes da Silva Z. Cardeal and P.J. Marriott Analytical and sensory characterization of chiral flavor compounds via capillary gas chromatography on cyclodextrins modified by acetal containing side chains K. H. Engel ... [et al.] Improved application of semiconducting metal oxides as a detector for high resolution gas chromatography Hajime Komura ... [et al.] Measurement of flavor soy protein interactions in low moisture solid food systems by inverse gas chromatography Qiaxuan Zhou and Keith R. Cadwallader Volatile components and characteristic odorants in headspace aroma obtained by vacuum extraction of Philippine pineapple (Ananas comosus (L.) Merr.) Takashi Akioka and Katsumi Umano C₁₃ norisoprenoid concentrations in grapes as affected by sunlight and shading Silke M.G. Stevens and Susan E. Ebeler Effects of characteristic volatiles of boiled celery on chicken broth flavor Yoshiko Kurobayashi Akira Fulita and Kikue Kubota Identification of aroma components during processing of the famous Formosa oolong tea Oriental Beauty Miharu Ogura ... [et al.] Volatile constituents of mesquite (prosopis) pods Gary Takeoka ... [et al.] Painting and memory in the discovery of aroma chemicals: the case of sulfur containing odorants and odorant precursors in axillary sweat odor Antoine E. Geutier ... [et al.] Effect of irradiation and other processing treatments on the flavor quality of apple cider Terri D. Boylston ... [et al.] Flavor contribution and formation of epoxydecenal isomers in black tea Kenji Kumazawa Yoshiyuki Wada and Hideki Masuda Maillard volatile generation from reaction of glucose with dipeptides gly ser and ser gly Chih Ying Lu ... [et al.] The role of (5E) 2 6 dimethyl 5 7 octadiene 2 3 diol as aroma precursor in Badea (passiflora quadrangularis L.) fruit Coralia Osorio and Carmenza Duque Genes and enzymes involved in strawberry flavor formation W. Schwab ... [et al.] Volatiles from the thermal interaction of E 2 pentenal with methioine or cysteine under non queous conditions Dimitrios Zabaras and Peter Varelis Mixture suppression of perceived intensities in an odor mixture Masahiro Chide and Hirotoshi Tamura Some mutual interactions between lactones and other aroma constituents of food present in concentrations below their odor threshold Yoko Hashimoto Yuriko Ito and Kikue Kubota Why naturally healthy berries may be seen as unpleasant and non appetitive M.A. Sandell ... [et al.] Picking aroma character compounds in citrus limon oils by using odor thresholds in aroma mixtures Hirotoshi Tamura ... [et al.] Flavor release and perception of custard deserts: influence of food composition and oral parameters Saskia M. van Ruth ... [et al.] Evaluation of the antioxidant potential of various plant essential oils Alfreda Wei and Takayuki Shibamoto Some biological effects of raspberry ketone and its precursor Tekeshi Ikemoto Tomohiro Yokota and Shintaro Inoue