Subject Index

A431 epidermoid cancer cells 401,404,405 A549 lung carcinoma cells 401, 404, 405 ACA (Antrodia camphorata protein)

437,440,443 accelerated solvent extraction--gas

chromatography (ASE-GC) 275--80 Accelerator Mass Spectrometer (AMS)

6,7,10 Acer saccharum Marsh (maple tree)

69-77 acetaldehyde 11, 16, 22, 24, 25 acetic acid

dIY-fermented sausages 180, 181, 183 milk/yogurt 133, 135 tray-fermented cocoa 222

acetonitrile 48 N-acetylcysteine 417 2-acetylpyrrole 222 acids

acetic acid 133, 135, 180, 181, 183,222 apples 219 citric acid 225, 226 p-coumaric acid 288, 289, 294 dihydrolipoic acid 411-18 docosahexaenoic acid 297 fatty acids 165, 338--49

methyl esters 298-9, 300, 301, 302, 339--49

fish oils 165-6, 167 4-hydroxy benzoic acid 45-6 a-linolenic acid 192 a-lipoic acid 411, 417 maple syrups 72, 74, 75

3-methylbutanoic/propanoic acids 222 oleic acid 338,340,341,342,343,

345,346 palmitic acid 340, 342, 343, 345, 346 pentanoic acid 222 propanoic acid 222 protocatechuic acid 288, 289, 294 sinapic acid 310, 312-20 syringic acid 314, 316, 317, 318-20

acquired immunity 435 additives, peptidic salty-tasting 224-30 S-adenosyl homocysteine (Adohcy)

388-9,391 S-adenosylmethionine synthase (MAT)

389,391,395,397 adoMet 387, 389, 391, 395, 396 advanced glycation end products (AGEs)

284 AEDA (aroma extract dilution analysis)

185,186,190 Agaricus bisporus lectin 436-7,443 agglutinins, mushroom 435 Agilent 1100 HPLC system 45 aging, anthocyanins 381--4 AGS human gastric adenocarcinoma

cells 362, 363, 364, 365, 367 inotilone/methylinotilone effects 451,

452,453,455 ahFAD2A/B genes 338 air/product partition coefficient (KaJp)

233--4,238,239 ajoene 356 Akt signalling pathway 324, 421-32 albumin glycation assay 293--4

458

alcohols apples 219 brown crab extracts 197-200 cinnamyl alcohol 185, 186, 187 cooked turkey breast meat 203, 204 epoxylinalol 222 ethanol 180, 181, 183,219 2-ethyl-l-hexanol 219 fish oils 165-6, 167 geraniol 213, 216 isomenthol222,376 kumquat209,212,213,215,216 maple syrups 72, 74, 75 p-menth-8-en-3-ol 376 2-methyl-l-propanol 219 milk fat-derived volatiles 136 l-octen-3-oI180, 182, 183,358,376 phenylethyl alcohol 180, 183,222 3-sulfanyl-l-hexanoI186, 187, 191 terpinen-4-ol 53 a-terpineol 213, 216, 376 4-terpineoI209, 210, 212, 215

aldehydes see also benzaldehyde acetaldehyde 11, 16, 22, 24, 25 apples 219 benzeneacetaldehyde 222 brown crab extracts 197-200 cinnamaldehyde 5, 268, 270 cooked turkey breast meat 203, 204 fish oils 165, 166-7, 168 4-hydroxybenzaldehyde 45-6 maple syrups 72, 74, 75 p-methoxy-cinnamaldehyde 268 vanillin 139, 144, 145, 146

alkaline degradation 71, 75 alkanes 165-6,167,197-8 alkenes 197-8 alkylpyrazines 197 allicin (diallyl thiolsulfinate) 356 Alzheimer's disease 382, 383 amides, fish oils 165-6, 167, 168 amines, fish oils 165-6, 167 a-amorphene 213, 216 AMS (Accelerator Mass Spectrometer)

6,7, 10

Subject Index

a-amylase activity assay 292-3 amylase inhibitors 283--4 amyloid ~-protein 382, 383 analytical methods 1-78

green solvents 50--4 headspace solid phase microextraction

69-77 HPLCIUPLC 43-8 isotope analysis 3-7, 9-26 liquid carbon dioxide 63-8, 164-9,

195-200 microvial insert thermal desorption

32,34--5 solid phase extraction 28--41

anethole, isotope analyses 5 Anethum graveolens (dill) 64, 65, 66-8 p-anisaldehyde 145,146,147-8 antheraxanthin 362, 363 anthocyanidin 381 anthocyanins 219, 352,353, 381--4 anti-aging, anthocyanins 381--4 anti-cancer effects

anthocyanins 381--4 Australian-grown fruits 361-7 citrus peel PMFs/OH-PMFs 331 dihydrolipoic acid 411-18 Inonotus species 448-56 Iycopene 421-32 mushroom proteins 435--44 omega-3 oils 297 phloretin 400-8 resveratrol 324

antifungal activity 369 anti-hyperglycaemic effects 284, 295,

387-98,448 anti-inflammatory effects

citrus peel PMFs/OH-PMFs 331 inotilone/methylinotilone effects 448--9 omega-3 oils 297 resveratrol 324, 325

anti-lipid peroxidative effects 448 antimicrobial effects 67, 356-60, 369-77 antioxidant activity

anthocyanins 381--4 aromatic seed extracts 68 Australian-grown fruits 361-7

Subject Index

fish oils 297-305 kumquat 207 Midi-Pyrenees aromatic plants 370,

371-2 peanut skins 283--4, 290-2, 294-5 vitamin C 81 white/red wines 351-5

antioxidant response element (ARE) 383 Antrodia camphorata protein (ACA)

437,440,443 APCI-MS (atmospheric pressure

chemical ionisation mass spectrometry) 165, 235

apolipoprotein E (ApoE) 383,384 apoptosis

dihydrolipoic acid effects 417 inotilone/methylinotilone 448, 4~, 45: phloretin anti-cancer activity 400, 40I

406,407 resveratro1324

APP (Auricularia polytricha protein) 437-8,442,443

apples 218-19, 400-8 aqueous solubility 157 arachidin-l/3 322, 323,325,326,32'; Arachis hypogaea (US Runner peanut)

338--49 Arcite (arginine citrate) 224-8 ARE (antioxidant response element)

383,384 arginine, taste properties 225 (+)-aromadendrene 213 aroma extract dilution analysis (AEDA

185, 186, 190 aroma impact chemicals 139--48 aroma reconstitution 187 aromatic herbs/spices 356-60, 369-7 aromatic seeds 63-8 Artificial Crushing Finger (ACF)

device 370, 375 artificial flavourings 56 ascorbic acid see vitamin C ASE-GC (accelerated solvent extractiol

gas chromatography) 275-80 aspartame release, chewing gum 25:

258-61

459 Subject Index

fish oils 297-305 kumquat 207 Midi-Pyrenees aromatic plants 370,

371-2 peanut skins 283--4, 290-2, 294--5 vitamin C 81 white/red wines 351-5

antioxidant response element (ARE) 383 Antrodia camphorata protein (ACA)

437,440,443 APCI-MS (atmospheric pressure

chemical ionisation mass spectrometry) 165,235

apolipoprotein E (ApoE) 383, 384 apoptosis

dihydrolipoic acid effects 417 inotilone/methylinotilone 448, 450, 453 phloretin anti-cancer activity 400, 401,

406,407 resveratrol 324

APP (Auricularia polytricha protein) 437-8,442,443

apples 218-19, 400--8 aqueous solubility 157 arachidin-l/3 322, 323, 325, 326, 327 Arachis hypogaea (US Runner peanut)

338--49 Arcite (arginine citrate) 224--8 ARE (antioxidant response element)

383,384 arginine, taste properties 225 (+)-aromadendrene 213 aroma extract dilution analysis (AEDA)

185, 186, 190 aroma impact chemicals 139--48 aroma reconstitution 187 aromatic herbs/spices 356-60, 369-77 aromatic seeds 63-8 Artificial Crushing Finger (ACF)

device 370, 375 artificial flavourings 56 ascorbic acid see vitamin C ASE-GC (accelerated solvent extraction­

gas chromatography) 275-80 aspartame release, chewing gum 255,

258-61

Aspergillus niger 369 atmospheric nuclear testing 4, 9 atmospheric pressure chemical

ionisation mass spectrometry (APCI-MS) 235, 265

ATP-binding cassette transporter 384 auditory flavour perception 56 Auricularia po~ytricha protein (APP)

437-8,442,443 Australian-grown fruits 361-7 authentication of flavour 3-7, 9-26 avocados 361, 362--4, 367

Bacillus spp. B. cereus 357, 359, 374, 375 B. pumulis 369 B. subtilis 369, 374, 375

bacterial growth 67, 356-60, 369-77 barley flour 17 I, 173, 175, 176 Bcl-2324 BDNF (brain-derived neurotrophic

factor) 383 benzaldehyde

bitter almond oil isotope analysis 5 carbon-14 analysis I I, 15, 22, 24, 25 dry-fermented sausages 180, 183 microencapsulated cassia 268, 270 tray-fermented cocoa 222

benzeneacetaldehyde 222 berry fruits

anthocyanins 38 1--4 bilberry 383 blackberry 29--4 I mulberry 383 SPE-direct microvial insert thermal

desorption 28--4 I stir-bar sorptive extraction 28, 32,

38,39,40 BHMT (betaine-homocysteine S­

methyltransferase) 387-8 bilberry (Vaccinium myrtillus) 383 bimolecular quenching constant (Kq)

310,311,313 binding constants 3 14, 3 I6 binding mechanisms 308-20 bioautographic test 370

460

bio-based carbon-14 activity 9-26 bioluminescence imaging 424, 428, 431 biotechnological flavour formation 57 bitter almond oil 5 blackbeny juice 29--41 black cumin (Nigella sativa) 64,65,66--8 blackcurrant (Ribes nigrum) 50--4 blood-brain barrier (BBB) 382 blue fenugreek (Trigonella coerulea)

64,66-8 bocadillos 189 bourbon bean vanilla 139--48 ~-bourbonene 376 bovine serum albumin-phenolic

complexes 308-20 brain-derived neurotrophic factor

(BDNF) 383 brain function 381--4 bread, prebaked 170-6 brown crab (Cancer pagurus) 195-200 BSA-phenolics 308-20 buckwheat (Fagopyrnm esculentum) 288 buds, blackcurrant 50--4 2-butanone,3-hydroxy 222 2-butanone 236, 238, 239, 241, 242, 243 butter flavour microwave popcorn

127-30 butyl acetate 219

CA9-22 oral cancer cells 401 cadinene 209, 210, 213, 216, 376 a-cadinol376 CAIS (Center for Applied Isotopic

Studies) 3 Calamintha grandijlora 369-78 calarene, kumquat 213, 215 Calvin cycle 3, 4 camphene 268, 358 cAMP-response element-binding

protein (CREB) 383 Canada, maple syrup 69 Cancer pagurns (brown crab) 195-200 cancer prevention see anti-cancer effects Candida spp.

C. albicans 369 C. parapsilosis 357, 359, 360

Subject Index

canola 308-20 caramelisation reactions 71 caraway (Carum carvi) 64, 65, 66-8 carbon-13/l4 isotope analysis 3-7, 9-26 carbon dioxide extraction 63-8, 164-9,

195-200 carboxen/polydimethylsiloxane

(CARlPDMS) fibre 70, 71 cardiovascular protection

citrus peel PMFs/OH-PMFs 331 diabetes and homocysteine kinetics

387 omega-3 oils 297 polyunsaturated fatty acids in fish

oils 164 resveratrol 324

delta-3-carene blackcurrant buds 51, 52, 53, 54 kumquat 209, 211, 214

a/~-carotenes 157-62,362,363,364 CARlPDMS (carboxen/polydimethyl­

siloxane) fibre 70, 71 carvacrol 269 carvone 66, 67, 212, 215, 369 caryophyllene 53,54,213,215,376 caryophyllene oxide 376 cassia (Cinnamomum cassia) II, 14,

22,24,25,266,268,270 [+]-catechin 289, 294 ~-catenin 421, 423, 426-7 catnip (Nepeta cataria) 53 COl mouse model 412, 413 CDHP (conjugated diene

hydroperoxides) 325, 326 Cedar Bay cherries 361-7 cell cycle 421,422,450,453, 455 Center for Applied Isotopic Studies

(CAIS) 3 cereal flours 170-6 CF (cosmetic fluid) green solvents 50--4 Charm analysis 139 CHDH (choline dehydrogenase) 391 chemesthesis 56 chemically-randomised fish oils 300-5 chemiluminescence 277, 278-9, 280 chemometrics 338, 342-9 cherries 361-7

Subject Index

chewing gum 255-61 chlorophyll 219, 363, 364 chocolate aroma 221-3 choline dehydrogenase (CHDH) 391 chromatography 43-8

see also gas chromatography; liquid chromatography

I,8-cineole 358 cinnamaldehyde 5, 268, 270 Cinnamomum cassia 266, 268, 270 cinnamyl acetate 185, 186, 187, 191, 26~

cinnamyI alcohol 185, 186, 187 CIS (cooled injection systems) 35 citric acid 225, 226 citrus fruits, kumquat 207-16 classification of flavour 59-60 cluster analysis 342, 344, 348, 349 cocoa, tray-fermented 221-3 cognitive function 381--4 colon cancer

adenocarcinoma HI-29 cells 362, 363,364,365,367

COL0205 cell line 452, 453, 455 lycopene effects 421-32

colony forming units (CFUs) 67 colour 70, 219 Columbian white guavas 185-7 commercial citrus peel sample qualit

333--4,336 commercial dry fermented sausages

150-5 commercial Isotopic Studies

Committee members 6 computer-aided ascorbic acid

compounds 81-125 condensed tannins 283--4, 285, 289,

290,291,292,308-20 conjugated diene hydroperoxides

(CDHP) 325, 326 conjugated dienes 303, 304 cooked turkey breast meat 201-6 cooled injection systems (CIS) 35 cooling flavour, chewing gum 260­co-oxidation, ~-carotene 157, 158, 160 copaene 212, 215, 376 coriander (Coriandrnm sativum) 64, I

66-8

461 Subject Index

chewing gum 255-61 chlorophyll 219, 363, 364 chocolate aroma 221-3 choline dehydrogenase (CHOH) 391 chromatography 43-8

see also gas chromatography; liquid chromatography

I,8-cineole 358 cinnamaldehyde 5, 268, 270 Cinnamomum cassia 266, 268, 270 cinnamylacetate 185, 186, 187, 191,268 cinnamyl alcohol 185, 186, 187 CIS (cooled injection systems) 35 citric acid 225, 226 citrus fruits, kumquat 207-16 classification of flavour 59-60 cluster analysis 342, 344, 348, 349 cocoa, tray-fermented 221-3 cognitive function 381-4 colon cancer

adenocarcinoma HT-29 cells 362, 363,364,365,367

COL0205 cell line 452, 453, 455 lycopene effects 421-32

colony forming units (CFUs) 67 colour 70, 219 Columbian white guavas 185-7 commercial citrus peel sample quality

333-4,336 commercial dry fermented sausages

150-5 commercial Isotopic Studies

Committee members 6 computer-aided ascorbic acid

compounds 81-125 condensed tannins 283-4, 285,289,

290,291,292,308-20 conjugated diene hydroperoxides

(COHP) 325, 326 conjugated dienes 303, 304 cooked turkey breast meat 201-6 cooled injection systems (CIS) 35 cooling flavour, chewing gum 260-1 co-oxidation, ~-carotene 157, 158, 160-2 copaene 212, 215, 376 coriander (Coriandrnm sativum) 64, 65,

66-8

com flour 170,171,173,174,175,176 cosmetic fluid (CF) green solvents 50-4 p-coumaric acid 288, 289, 294 cows' milk volatiles 132-5, 137, 138 crassulacean acid metabolism (CAM)

3,4 CREB (cAMP-response element-

binding protein) 383 creosol, vanilla 144, 145, 146, 147-8 aJ~-cubebene, kumquat 212, 215 cultured milk volatiles 133, 135 cumulative sensory testing 146-7, 148 cyanidin-3-0-g1ucopyranoside (Cy-3G)

383 cyclin 01 421,428,429,430,432 ~-cyclocitral 161-2 3,5-cyclohexadiene-l,2-diones 85, 94 2,5-cyclohexadiene-l A-diones 93-4 cyclooxygenase-2 (COX-2) 324, 325 2A-cyclopentadien-l-ones 86-8 1,2-cyclopentanediones 85, 90-1 3-cyclopentene-l,2-diones 85, 88-9 4-cyclopentene-l,3-diones 85,92 p-cymene 358

kumquat 209, 212, 214 microencapsulated thyme 268, 269,

271, 272, 273 cystathione-~-synthase (C~S) 387, 388 cystathione-y-lyase (CyL) 387 cytokines 324, 325,435 NFK~ 436, 440, 441 Nrf2 383

data processing 11-24,237 Debaryomyces hansenii 357,359,360 decadienal 145, 146, 147-8,276 decanaI212,215,222 decanone 222 (E)-2-decenal 145, 146, 147, 148 5-demethylated PMFs 334-5 5-demethylnobiletin 332 5-demethylsinensetin 333 5-demethyltangeretin 332, 333 descriptive sensory analysis 57-8 deuterium/hydrogen (O/H) SIRA 4,9--26 OHLA (dihydrolipoic acid) 411-18

462

DHS (dynamic headspace analysis) 265,266,272-3,370

diabetes mellitus 284, 295, 387-98, 448 diacetyll27-8 diallyl sulfide 275, 276, 279, 280 dietary peanut skin supplements 322-8 differential scanning calorimetry (DSC)

249,251,253,254 2,3-dihydro-l,4-dioxins 121-2 4,5-dihydro-2(3H)-furanones 104-5 5,6-dihydro-2H-pyran-3(4H)-ones 117 4,5-dihydro-3(2H)-furanones 108-9 2,3-dihydro-4H-pyran-4-ones 112 dihydroactinidiolide (DHA) 161, 162 dihydrofuran 97 dihydrolipoic acid (DHLA) 411-18 dill (Anethum graveolens) 64, 65, 66-8 2,5-dimethyl-3-ethylpyrazine 221, 222 dimethyl disulfide 276, 279 2,6-dimethylpyrazine 221, 222 dimethyl sulfoxide (DMSO) 314, 316 3-[4,5-dimethylthiaoly]-2,5-diphenyl­

tetrazolium bromide see MTT antiproliferative assay

1,4-dioxan-2-ones 122-3 l,4-dioxanes 119-23 l,4-dioxins 120-1 1, I-diphenyl-2-picrylhydrazyl (DPPH)

362,363,367 discrimination sensory testing 57 disease prevention

see also anti-cancer effects; anti­inflammatory effects;

anti-aging effects 381--4 anti-hyperglycaemic effects 284, 295,

387-98,448 anti-lipid peroxidative effects 448 citrus peel polyrnethoxyflavones 331--6 Inonotus species 448-56 US Runner peanuts 338--49

dissolution analysis method 277 DNA

DNA methyltransferase 387, 389, 391,395,396,397-8

global methylation 389, 391, 397-8 strand breakage 411, 415-18

Subject Index

DNMT (DNA methyltransferase) 387, 389,391,395,396,397-8

docosahexaenoic acid (DHA) 297 dough, prebaked bread 171 DPPH (1, I-diphenyl-2-picrylhydrazyl)

362,363,367 dry-blanched/roasted peanut skins 283-95 dry-fermented sausages 150-5, 178-84 drying technologies 246-54 DSC (differential scanning calorimetry)

249,251,253,254 DSV (dynamic vapour sOIption) 249-50,

253 dynamic headspace analysis (DHS) 218,

265,266,272-3,370 dynamic light scattering (DLS) 308, 309,

314-18 dynamic vapour sOIption (DSV) 249-50,

253

Ehrlich pathway 204 eicosanoids, fish oil 297 Eigen analysis 344-5 electronic nose analysis 164, 168,202 elemene, kumquat 209, 210, 212, 215 elimination reactions 82 emulsions 157-62,247,248-9 encapsulation of flavours

chewing gum 255-61 granular cellulose 275-80 lipid-rich food matrices 233--43 microencapsulated products 264-74 orange oil 246-54

Enterobacter aerogenes 357, 359 Enterococcusfaecalis 369 enthalpies of interactions 309-10, 318-20 environmental pentachlorophenol 41 1-18 enzymatic flavour formation 57 [-]-epicatechin 289 epidermal hyperplasia 412-14,417 epidermoid A431 cancer cells 401, 404,

405 5,6-epoxy-~-ionine (EPBI) 161, 162 trans-4,5-epoxy-(E)-2-decenal185, 186,

187 epoxylinalol 222 Escherichia coli 357, 359, 369, 374, 375

Subject Index

essential oils aromatic seeds 63-8 Madagascan vanilla 140-8 microencapsulated products flavour

release 264-74 native vs. extracted essential oils

activity 369-77 savory (Satureja hortensis) 356---60

esters apples 219 dry sausage volatile compounds 154-: kumquat 209, 213 maple syrups 72, 74, 75

ethanol 180, 181, 183,219 ethoxynonafluorobutane (CF-76) 50--' 2-ethyl-1-hexano1219 ethyl acetate 11,20,22,24,180,181,18 ethyl butanoate 185,186,187,191 ethyl butyrate 11, 19,22,24,25 ethyl decanoate 138 ethylene 218, 219 ethyl esters 154-5 ethyl octanoate 276 ethylphenyl acetate 222 ethyl propanoate 222 ethyl vanillin 45-6, 47 Euclidean distance 344 Eugenia carissoides F. Muel1361-i ewes' milk 132-3, 135, 137, 138 extraction solvents 284-5, 314, 316

Fagopyrum esculentum Moench 28 u-famasene 376 fat-derived volatiles 132-8 fatty acid methyl esters (FAMEs)

298-9,300,301,302,339-49 fatty acids 165, 338--49 FEMA (Flavor and Extract Manufactur

Association) 3, 5-7, 9-10, 61 fennel (Foeniculum vulgare) 64, 65,6 fenugreek (Trigonellafoenum-graecz

64,65,66-8 fermented cocoa 221-3 fermented dry sausages 150-5, 178­ferric ion reducing antioxidant pov

(FRAP) assay 352, 353, 354, ~

362,367

463 Subject Index

essential oils aromatic seeds 63-8 Madagascan vanilla 140-8 microencapsulated products flavour

release 264-74 native vs. extracted essential oils

activity 369-77 savory (Satureja hortensis) 356--60

esters apples 219 dry sausage volatile compounds 154-5 kumquat 209, 213 maple syrups 72, 74, 75

ethanol 180, 181, 183,219 ethoxynonafluorobutane (CF-76) 50-4 2-ethyl-l-hexanoI219 efuylacemte 11,20,22,24,180, 181, 183 ethyl butanoate 185, 186, 187, 191 ethyl butyrate II, 19, 22, 24, 25 ethyl decanoate 138 ethylene 218, 219 ethyl esters 154-5 ethyl octanoate 276 ethylphenyl acetate 222 ethyl propanoate 222 ethyl vanillin 45--6, 47 Euclidean distance 344 Eugenia carissoides F. Muel1361-7 ewes' milk 132-3, 135, 137, 138 extraction solvents 284-5, 314, 316

Fagopyrum esculentum Moench 288 a-farnasene 376 fat-derived volatiles 132-8 fatty acid methyl esters (FAMEs)

298-9,300,301,302,339-49 fatty acids 165,338-49 FEMA (Flavor and Extract Manufacturers'

Association) 3, 5-7, 9-10, 61 fennel (Foeniculum vulgare) 64, 65, 6&-8 fenugreek (Trigonella jOenum-graecum)

64,65,66-8 fermented cocoa 221-3 fermented dry sausages 150-5, 178-84 ferric ion reducing antioxidant power

(FRAP) assay 352, 353, 354, 355, 362,367

Feta cheese 133, 136, 138 Fischetti method 60 fish oils 164-9, 297-305 five-membered ring vitamin C

compounds 85, 86-9, 92 flame ionisation detectors (FIDs) 339 flavanols 351,352,353 flavonoids 381-4 flavonols 351,352,353 Flavor and Extract Manufacturers'

Association (FEMA) 3, 5-7, 9-10, 61, 129

flavour authentication 3-7, 9-26 flavour dilution (FD) factor 190 flavour encapsulation/release 231-80

chewing gum 255-61 granular cellulose-containing

delivery system 275-80 lipid rich food matrices 233-43 microencapsulated products 264-74 orange oil 246-54

flavourists flavour creation stages 59-60 flavour formulation 61 role in product development 55--62 selection of flavour ingredients 60-1 target flavour profile creation 60

The Flavour Profile Method 59 flavour types 56. flours, prebaked bread 170--6 fluorescence quenching 308, 309, 310-14 Foeniculum vulgare (fennel) 64, 65,

66-8 Folin-Ciocalteau's phenol reagent

289-90,352,353,354,355 food spoilage 164-9,356--60,369-77 forgotten plants 369 Fortunella spp. (kumquat) 207-16 FRAP (ferric ion reducing antioxidant

power) assay 352, 353, 354, 355, 362,367

free radicals free radical theory of aging 382 oxidative stress 381-4, 411-18 reactive oxygen species 157--62,

351,415-18

464

fruits Australian-grown 361-7 berries 28--41, 381--4 blackcurrant 50--4 cherries 361-7 grapes 381--4 guava 185-7, 189-94 kumquat 207-16

furaneol28 furanone derivatives 100-9 2(5H)-furanones 100-1 2(3H)-furanones 102-3 3(2H)-furanones 106-7 furans

brown crab extracts 197-8 cooked turkey breast meat 203, 204 derivatives 72-3, 74, 75, 76

vitamin C-related 82, 97-9 fish oils 165, 167 structure 97

furfural 82

GAMT (guanidinoacetate methyltrans­ferase) 391

Ganoderma lucidum protein (LZ8) 438,441,442,443

garlic bulb 356 gas chromatography (GC)

ASE-GC 275-80 ~-carotene-derivedaroma compounds

161 fish oil fatty acids profile 165 GC-Olfactometry 139, 190 GC-FlD 141 GC-MS

berry juices 33 chewing gum flavour release 255-61 fat-derived volatiles in milk 132-8 fish oils 164, 165 Madagascan bourbon bean vanilla 141 microencapsulated products

flavour release 267 orange oil drying methods 249 savory essential oil 357 sugar maple tree impact odorants

identification 69-77 GC-SCD 277, 278-9, 280

Subject Index

HRGC-MS 139 microencapsulated products flavour

release 267 Midi-Pyrenees aromatic plants 371 positional fatty acid distribution

determination 298-9, 300, 301,302 gas proportional counter (GPC) 5 gastric adenocarcinoma (AGS) cell line

avocado/cherry extracts 362, 363, 364, 365,367

inotilone/methylinotilone 41, 452, 453,455

GC see gas chromatography gene expression 390 Generateur d'Aromes Alimentaires

(GRAAL) 82 geraniol 213, 216 geranyl acetate, kumquat 209, 210, 213,

216 germacrene 209, 210, 213, 216, 376 germination of peanut sprouts 322-8 glass transition temperatures 251, 252,

253 global DNA methylation 389, 391, 397--8 glucose metabolism 284, 295, 387-98,

400--7,448 glucose transporter 2 (GLUT2) 400-7 glutathione conjugate formation 411 glutathione-S-transferase-pi 383 glycoside residue decomposition 31-2,

36-8 goats' milk 132-3, 137, 138 gondoic acid 340, 342, 343, 345, 346 GPC (gas proportional counter) 5 GRAAL (Generateur d'Aromes

Alimentaires) 82 granular cellulose-containing delivery

system 275-80 grapes 381--4 Greece, kumquat 207-16 green solvents 50--4 Gruyere-type cheese 136-7, 138 guanidinoacetate methyltransferase

(GAMT) 391 guavas 185-7, 189-94 guiacol144, 145, 146, 147, 148 gustatory flavour perception 55

Subject Index

hake fish (Merluccius spp.) 164-9 Handbook of Flavor Ingredients 70 Hass avocados (Persea americana

Mill.) 361, 362--4, 367 Hatch-Slack cycle 3, 4 HBL-IOO breast-derived non­

malignant cells 401,404,405 HDMF (4-4-hydroxy-2,5-dimethyl­

3(2H)-furanone) 185, 186, 187,19 headspace analysis methods

apple aroma profile 218 brown crab extracts 196, 198 dry-fermented sausages 152-4, 179-4 kumquat 207-16 maple syrups 69-77 milk fat-derived volatiles 132-8 off-line 264-74

health beneficial properties 281-37~ Australian-grown fruits 361-7 BSA phenolic-protein complexes

308-20 omega-3 oils stability/oxidation297-~ peanut skin phenolic extracts 283-( peanut sprouts 322-8 red/white wines 351-5 US Runner peanuts 338--49

health and manufacturing safety 127­heat sensitive vitamin C 81 Height Equivalent of Theoretical

Plate (HETP) 44 heme oxygenase-I (HO-I) 383 Hep3B hepatocellular carcinoma CI

401,404,405 hepatic cellular homocysteine kine

387-98 hepatocellular carcinoma (HeC) 40( HepG2 human liver carcinoma cell Ii

homocysteine kinetics 390, 392 inotilone/methylinotilone effects phloretin anti-cancer activity 401,'

405-6,407 3,5,6,7,8,3',4'-heptamethoxyflavol

331,332,333 heptane, kumquat 211, 214 2-heptanone 236, 238, 239,242 (E)-2-heptenaI146, 147, 148

465 Subject Index

hake fish (Merluccius spp.) 164-9 Handbook of Flavor Ingredients 70 Hass avocados (Persea americana

Mill.) 361, 362--4, 367 Hatch-Slack cycle 3, 4 HBL-lOO breast-derived non­

malignant cells 40 I, 404, 405 HDMF (4-4-hydroxy-2,5-dimethyl­

3(2H)-furanone) 185, 186, 187, 191 headspace analysis methods

apple aroma profile 218 brown crab extracts 196, 198 dry-fermented sausages 152--4, 179-80 kumquat 207-16 maple syrups 69-77 milk fat-derived volatiles 132-8 off-line 264-74

health beneficial properties 281-378 Australian-grown fruits 361-7 BSA phenolic-protein complexes

308-20 omega-3 oils stability/oxidation 297-305 peanut skin phenolic extracts 283-95 peanut sprouts 322-8 red/white wines 351-5 US Runner peanuts 338--49

health and manufacturing safety 127-30 heat sensitive vitamin C 81 Height Equivalent of Theoretical

Plate (HETP) 44 heme oxygenase-I (HO-l) 383 Hep3B hepatocellular carcinoma cells

401,404,405 hepatic cellular homocysteine kinetics

387-98 hepatocellular carcinoma (HCC) 400--8 HepG2 human liver carcinoma cell line

homocysteine kinetics 390, 392 inotilone/methylinotilone effects 452 phloretin anti-cancer activity 401,404,

405--6,407 3,5,6,7,8,3 ',4'-heptamethoxyflavone

331,332,333 heptane, kumquat 211, 214 2-heptanone 236, 238, 239, 242 (E)-2-heptenal 146, 147, 148

2-heptenal 180, 182, 183,222 herb candy 227, 228 herbs see aromatic herbs/spices heterocyclic vitamin c-derived

compounds 97-109 HETP (Height Equivalent ofTheoretical

Plate) 44 3,5,6,7,3',4'-hexamethoxyflavone 331, 333 3,6,7,8,3',4'-hexamethoxyflavone 332 hexanal 181, 183, 191,376 I-hexanoI180, 182, 183 2-hexen-l-01 219 (Z}-3-hexenaI185, 186, 187, 191, 192, 191-4 hexyl acetate 219 Heydanek scheme 60 HFCS (high fructose com syrup) 4 hierarchical cluster analysis (HCA) 344 high-density lipoprotein cholesterol

(HDL-C) 328 high fructose com syrup (HFCS) 4 high oleate trait 338, 341, 347, 348 high performance liquid

chromatography (HPLC) 43-8, 139 HPLC-MS 299 RP-HPLC 285-9, 332--4, 335

high pressure processing (HPP) 201--6 historical aspects 3-7, 9-26 HL-60 promyeloblastic leukemia cells

avocado/cherry extracts 362, 363, 364,365,367

inotilone/methylinotilone 451, 452, 453,455

phloretin 401, 404, 405 homocysteine kinetics, hepatic 387-98 Hoplostethus atlanticus 164-9 HPC (hydroxycellulose) 277 HPLC (high performance liquid

chromatography) 43-8, 139, 285-9,332--4,335

HPLC-MS (high performance liquid chromatography--mass spectrometry) 299

HPP (high pressure processing) 201--6 HRGC-MS (high resolution gas

chromatography-mass spectrometry) 139

r 466

HS see headspace analysis methods HT-29 colon adenocarcinoma cells

avocados/cherries 362, 364, 365, 367 Iycopene 421-32 phloretin 401, 404, 405, 407

a-humulene 213, 216 Huntington's disease 382 hydrocarbons, maple syrups 73, 74, 75 hydrogen isotope data 4, 9-26 hydrophilic Cedar Bay cherry fraction

362,365-7 4-hydroxy-2,5-dimethyl-3(2H)-furanone

(HDMF) 185, 186, 187, 191 5-hydroxy-3,6,7,3',4'-pentamethoxy­

flavone 333 5-hydroxy-3,6,7,8,3',4'-hexamethoxy­

flavone 332, 333 5-hydroxy-6,7,4'-trimethoxyflavone 333 4-hydroxybenzaldehyde 45-6 4-hydroxy benzoic acid 45-6 p-hydroxybenzoic acid 314, 315, 316,

317,318-20 hydroxycellulose (HPC) 277 hydroxycinnamates 352, 353 hydroxy groups 85-6, 93-4 hydroxylated polymethoxyflavones

(OH-PMFs) 331-6

Ildmd Pigeon apples 218-19 immobilised Lactobacillus casei on

wheat 178-84 immunoregulation 435-44 impact odorants identification 69-77 inducible nitric oxide synthase (iNOS)

325,327,331,448 inflammation 297,324,325,331,448-9 in-mouth measurement 233, 234, 235-6,

237-40 innate immunity 435, 440 in-nose measurement 234, 237,240-2,

243 Inonotus species 448-56 inotilone 448-56 insulin 387-8,391-5,396 International Organization of the

Flavor Industry (IOFI) 61

Subject Index

in vitro studies lipid rich food matrices flavour

release 233-43 Iycopene anti-cancer activity 421-32 phloretin-induced cell death 400-8

in vivo studies 233-43 see also sensory testing

ionic tastes 224-30 ~-ionine 161, 162 IPO (isopentadienylresveratrol) 322,

323,325,326,327 IRMS (isotope ratio mass spectrometry) 5 ISC (Isotopic Studies Committee) 6 isoamylacetate 222 isogenol acetate 376 (-)-isoledene 212, 215 isomenthol 222, 376 isomenthone 376 isomenthyl-acetate 376 isopentadienylresveratrol (IPO) 322,

323,325,326,327 isothermal batch micro-calorimetry

308,309-10,318-20 isotope ratio mass spectrometry

(IRMS) 4,5 isotope studies

data reduction 11-24 Ol3C isotope data 9-26 00 hydrogen isotope data 9-26 flavour authentication 3-7 hepatic homocysteine kinetics in

diabetes 389 ranges of acceptance 9-10 stable isotope dilution assay 186

Isotopic Studies Committee (ISC) 6

Kaiser's rule 343, 345 KA keratoacanthoma cells 40 I Kalw (air/water partition coefficient)

233-4,238,239 ketones

brown crab extracts 197-200 cooked turkey breast meat 203, 204 fish oils 165-6, 167, 168 kumquat 209-16 maple syrups 73, 74, 75, 76

Klebsiella pneumoniae 369

Subject Index

Kluvveromyces marxianus var. lactis 357,359,360

KovaCs retention indices 179,357 K,/w (octanol/water partitioning

coefficient) 234, 235, 236--40 K

q (bimolecular quenching constant) 310,311,313 (Stem-Volmer quenching Ksv constant) 310, 311, 313

kumquat 207-16

lactic acid bacteria (LAB) 178-84 Lactobacillus casei immobilised on

wheat 178-84 Laser Capture Microdissection

(LCM) 403 LC see liquid chromatography lectins 435-7 legal safety aspects 130 LH-20 Sephadex fractionation 285­

294 LiChrolut-EN SPE-direct microvial

thermal desorption GC-MS 28--<1 light exposure after harvest 218-19 lignoceric acid 346, 349 Likens-Nickerson micro-steam

distillation/extraction apparatus 50,51

limit of detection (LOD) 333, 335 limited odour unit (LOd) values 14:

147-8 limit of quantitation (LOQ) 333, 33 limonene 358, 376

aromatic seeds 66, 67 granular cellulose-containing

delivery system 276 kumquat 209,210,211,214 microencapsulated herbs 269 tray-fermented cocoa 222

limonene oxide 251, 252, 253 linalool 358, 376

granular cellulose-containing delivery system 276

kumquat 209, 210, 212,215 orange oil drying methods 251 tray-fermented cocoa 222

467 Subject Index

Kluyveromyces marxianus var. lactis 357,359,360

Kovat's retention indices 179, 357 K,,/w (octanol/water partitioning

coefficient) 234, 235, 236-40 Kq (bimolecular quenching constant)

310,311,313 Ksv (Stern-Volmer quenching

constant) 310, 311,313 kumquat 207-16

lactic acid bacteria (LAB) 178-84 Lactobacillus casei immobilised on

wheat 178-84 Laser Capture Microdissection

(LCM) 403 LC see liquid chromatography lectins 435-7 legal safety aspects 130 LH-20 Sephadex fractionation 285-9,

294 LiChrolut-EN SPE-direct microvial

thermal desorption GC-MS 28--41 light exposure after harvest 218-19 lignoceric acid 346, 349 Likens-Nickerson micro-steam

distillation/extraction apparatus 50,51

limit of detection (LaD) 333, 335 limited odour unit (Lad) values 142,

147-8 limit of quantitation (LOQ) 333, 335 limonene 358, 376

aromatic seeds 66, 67 granular cellulose-containing

delivery system 276 kumquat 209, 210, 211, 214 microencapsulated herbs 269 tray-fermented cocoa 222

limonene oxide 251, 252, 253 linalool 358, 376

granular cellulose-containing delivery system 276

kumquat 209, 210, 212, 215 orange oil drying methods 251 tray-fermented cocoa 222

linalool oxide 222 linoleic acid 338, 340, 342, 343, 345, 346 a-linolenic acid 192 lipid oxidation 203, 205, 448

see also TBARS value lipid-rich food matrices 233--43 lipid solutions 235 a-lipoic acid 411, 417 lipophilic Hass avocado fraction 362-5 lipopolysaccharide (LPS) 325, 327,

454,456 liquid carbon dioxide extraction 63-8,

164-9 liquid chromatography (LC)

Hass avocados/Cedar Bay cherries 362,363,364,365,367

LC-MS-MS 255-61 peanut skin phytonutrients 283-95 RP-HPLC 285-9, 332--4, 335 UPLC 43-8

liquid scintillation counting (LSC) 10--11 liver 387-98, 400-8, 452 LNCAP prostate carcinoma cells 401,

404,405,407 Lad (limited odour unit) values 142,

147-8 low fat foods 233--43 LSC (liquid scintillation counting) 10--11 luciferase reporter assays 423 lung disease 127-30,401,404,405 lutein 363 Iycopene 421-32 Lyscite 224-8 LZ8 (Ganoderma lucidum protein)

438,441,442,443

macrophage-activation 435--44 Madagascan bourbon beans 139, 140,

143--4, 145-6, 148 Maillard reaction

cooked turkey breast meat 203, 204 maple syrups 71, 75 prebaked bread 170 vitamin C action 81, 82

maltol 11, 18, 22, 24 malvidin 384

468

manufacturing brown crab processing by-products

195-200 butter flavour safety 127-30 p-carotene-derived aroma

compounds 157--62 citrus peel sample quality 333-4, 336 cooked turkey breast meat 201--6 dry fennented sausages 150-5 flavourist's role 61 ISC manufacturing company

members 6 maple syrups 69-77 Marangoni effect 160 marketing, flavourist's role 61 mass spectrometry (MS)

APCI-MS 235 HS-SPME-GC/MS 69-77

apple aroma profile 218 brown crab extracts 196, 198 dry fennented sausages 152-4,

179-80 kumquat 207-16 maple syrups 69-77 milk fat-derived volatiles 132-8

instrument 7 LiChrolut-EN SPE-direct microvial

thennal desorption GC-MS 28-41 PTR-MS 233-43

mass transfer coefficient 234 MAT (S-adenosylmethionine

synthase) 389, 391, 395, 397 material safety data sheets (MSDS)

128, 130 matrix metalloprotease-9 324 MB231 breast adenocarcinoma cells

401,404,405 MCF-7 breast adenocarcinoma cells

401,404,405 meat products 150-5, 178-84,201--6 mechanical mastication apparatus

(MMA) 255--61 menhaden oil 297-305 mental sensory test responses 57-8 p-menth-8-en-3-o1376 p-mentha-I (7),8-diene 358

Subject Index

menthone 376 Merluccius spp. 164-9 methional 191 methionine cycle 387-98 4-methoxy-2,5-dimethyl-3(2H)­

furanone 186, 187 3-methoxy-4-hydroxybenzaldehyde

see vanillin p-methoxy-cinnamaldehyde 268 methoxynonafluorobutane (CF-61) 50-4 2-methyl-I-propanol 219 2-methyl-4-pentenal 219 methyl acetate 219 methyl anisate 145, 146, 147, 148 methyl benzoate 209, 210, 213, 216 3-methylbutanal 204, 222 3-methylbutanoic acid 222 methyl cinnamate 145, 146, 147-8 I-methyl-cyclopropane (I-MCP) 218, 219 5-methyldeoxycytidine 395 methylene-tetrahydrofolate reductase

(MTHFR) 387, 388 methyl esters 154-5 methylinotilone 448-56 methyl ketones

cooked turkey breast meat 203 lipid rich food matrices flavour release

236,238,239,241,242,243 milk fat-derived volatiles 135-6

2-methylpropanoic acid 222 methyl salicylate 5 microbial food spoilage 356--60, 369-77 microbiological fennentation 57 Micrococcus luteus 357, 359 microdilution test 370 microencapsulated products 264-74 microvial insert large volume thennal

desorption 32, 34-5 microwave popcorn butter flavours

127-30 Midi-Pyrenees aromatic plants 369-78 milk 132-8 MIPAROM Trek initiative 369 mitochondrial death cascade 401 mitogen-activated protein kinases

(MAPKs) 383

Subject Index

MMA (mechanical mastication apparatus) 255--61

model mouths 235-40 moisture content detennination 248, 25: Monarda didyma 369-78 mono-demethylated PMFs 332 monoterpenes 209-16 Morus atropurpurea 383 MSDS (material safety data sheets)

128, 130 MTHFR (methylene-tetrahydrofolatl

reductase) 387, 388 MTT antiproliferative assay

Hass avocados 362, 363 inotilone/methylinotilone effects

449-50,451 Iycopene anti-cancer activity 422-:

425,426 phloretin anti-cancer activity 401-:

405,406 mulberry 383 mushrooms 435-44, 448-56 a-muurolene 213, 216 MyD88 440,441 myrcene 209, 210, 211, 214, 358, 3 Myrrhis odorata 369-78

nanodispersions 157--62 National Emphasis Program (NEP)

129-30 National Institute for Occupational

Safety and Health (NIOSH) 12 128, 129

National Institute of Standards and Technology (NIST) database 7

natural flavourings 56 naturally-fennented dry sausages

150-5,178-84 nature-identical flavourings 56 Nepeta cataria (catnip) 53 neutralised salts 227, 229 NF-KP (nuclear factor kappa beta)

324,325,436,440,441 Nigella sativa (black cumin) 64,65,6 NIH3T3 embryonic fibroblast cell

415-16,417,418 nitrate production 448, 454

469 Subject Index

MMA (mechanical mastication apparatus) 255-61

model mouths 235--40 moisture content determination 248, 253 Monarda didyma 369-78 mono-demethylated PMFs 332 monoterpenes 209-16 Morus atropurpurea 383 MSDS (material safety data sheets)

128, 130 MTHFR (methylene-tetrahydrofolate

reductase) 387, 388 MTT antiproliferative assay

Hass avocados 362, 363 inotilone/methylinotilone effects

449-50,451 Iycopene anti-cancer activity 422-3,

425,426 phloretin anti-cancer activity 401-2,

405,406 mulberry 383 mushrooms 435--44, 448-56 a-muurolene 213, 216 MyD88 440, 441 myrcene 209, 210, 211, 214, 358, 376 Myrrhis odorata 369-78

nanodispersions 157-62 National Emphasis Program (NEP)

129-30 National Institute for Occupational

Safety and Health (NIOSH) 127, 128, 129

National Institute of Standards and Technology (NIST) database 70

natural flavourings 56 naturally-fermented dry sausages

150-5,178-84 nature-identical flavourings 56 Nepeta cataria (catnip) 53 neutralised salts 227,229 NF-K~ (nuclear factor kappa beta)

324,325,436,440,441 Nigella sativa (black cumin) 64,65,66-8 NIH3T3 embryonic fibroblast cells

415-16,417,418 nitrate production 448, 454

nitric oxide 325, 327 nitrite assay 450-1 nobiletin 331--6 nonanal

cooked turkey breast meat 206 dry-fermented sausages 180, 182, 183 vanilla 145, 146, 147-8

nonane 211, 214 2-nonanone 236, 238, 239, 242 2-nonenal 222 non-fermented dry sausages 150-5 novel ascorbic acid-based flavour

compounds 81-125 Nrt2 erythroid-related nuclear factor 383 nuclear p27kip 421-2, 428, 430, 432 nuclear weapon testing 4, 9 nucleophilic substitution/addition 82

oat flour 170,171,173,174-5,176 obstructive lung disease 127-30 Occupational Safety and Health

Administration (OSHA) 129-30 ocimene 53, 376 octanal 219, 251 octane 211 octanedione 206, 222 octanollwater partitioning coefficient

(}(~w)234,235,236--40,242

2-octanone 236, 239, 242 l-octen-3-o1180, 182, 183,358,376 octena1221 octyl acetate 209, 212, 215 odour activity values (OAY) 186-7,191 odour impact spectrum (arS) 139 odour recognition threshold 141-2,

145,147 off-line headspace methods 264-74 OH-PMFs (hydroxylated polymethoxy­

flavones) 331--6 oil retention 250 ars (odour impact spectrum) 139 oleic acid 338, 340, 341, 342, 343, 345, 346 olfactory flavour perception 55 olfactory profile analysis 164, 168,202 oligomeric proanthocyanidins (OPCs)

283

1

470

omega-3/6 oils 164-9,297-305 omission tests 187 oral cancer CA9-22 cells 401 orange oil encapsulation 246-54 orange peel 331--6 orange roughy (Hoplostethus atlanticus)

164-9 Orcite 224-8 oregano (Oreganum vulgare) 265, 266,

268,269,270,271,272-3 ornithyltaurine (OTA) 224 OSHA (Occupational Safety and

Health Administration) 129-30 oxidation

see also antioxidant activity p-carotene 157, 158, 160-2 encapsulated orange oils 251, 252, 253 fish oils 164-9,299-300 oxidative stress 381--4, 411-18 reactive oxygen species 157--62,351,

415-18 oxo groups 85-9, 92, 93--4 Oxygen Radical Absorbance Capacity

(ORACFd 290-2

p27kip 421-2, 428, 430, 432 paclitaxel 405-{j PACs (proanthocyanidins) 283--4, 285,

289,290,291,292,308-20 palmitic acid 340, 342, 343, 345, 346 pancreatic a-amylase 283--4 Parkinson's disease 382 particle size

BSA-phenolic complexes 309, 314-18 p-carotene dispersions 158, 159-{j0 HPLC methods 43-8

partition coefficients 233--40 pasteurised cows' milk 133, 134 pathogen-associated molecular patterns

(PAMPs) 435 PCiP (Pleurotus citrinopileatus protein)

439,443 PCP (Poria cocos protein) 439, 444 PCR (polymerase chain reaction)

analysis 404, 407 peanuts 283-95, 322-8, 338--49

Subject Index

pentachlorophenol toxicity 411-18 pentanal 222 pentanoic acid 222 2-pentanone 236, 239, 242 2-pentylfuran 206 peptidic salty-tasting substances 224-30 perception of flavour 55-7 permissible exposure limits (PELs) 129 Persea americana Mill. 361, 362--4, 367 phase partitioning equilibria 233--40 phellandrene

a-phellandrene 358, 376 p-phellandrene 53, 209, 210, 211, 214,

269,358 I-phellandrene 209, 211, 214 2-phellandrene 209

phenolics peanut skins 283-95 phenolic-protein complexes 308-20 vanilla 43-8, 144-5 wines 351-5

I-phenyl-ethanone 222 phenylethyl alcohol 180, 183, 222 phloretin 400-8 phosphatidylinositol 3-kinase (PI-3K)

421,425,428 phosphorylated p-catenin 421, 427,

431-2 photosynthesis 9-26 pH values 225, 228, 229, 317-18 PI-3K/Akt signalling pathway 421,425,

428 Pichia kluyveri 357, 359 a-pinene 209, 210, 211, 214, 268, 269,

358,376 p-pinene 209, 211,214,358,376 piperitone 376 PLA (poly(lactic acid))-based p­

carotene emulsion 157-{j2 platelet aggregation 324 Pleurotus citrinopileatus protein

(PCiP) 439, 443 polymer-based nanodispersions 157-{j2 polymer matrices 255-61 polymethoxyflavones (PMFs) 331-6 polyphenols 95-7, 283-95

Subject Index

polyunsaturated fatty acids (PUFA) 164-9,297-305

poly(vinylpolypyrrolidone) (PVPP) 30-1,36,39

popcorn, microwave 127-30 Poria cocos protein (PCP) 439, 444 positional fatty acid distribution 298-~

300,301,302 potassium chloride ions/pH 229 prebaked bread 170--6 pressure effects 43, 201--6 pressurised liquid extraction 275-8C principal component analysis (PCA

342--3,344,349 proanthocyanidins (PACs) 283--4,

285,289, 290,291,292,308-2 probiotic fermented sausages 150-5

178-84 product development 55--62 promyelocytic leukemia HL-60 cell

362,363,364,365,367 propanoic acid 222 2-propenal 219 prostaglandin E2 325, 327 prostate carcinoma LNCAP cells 4(

404,405,407 protein kinase C 324 protocatechuic acid 288, 289, 294 proton transfer reaction mass

spectrometry (PTR-MS) 233--' Pseudomonas aeruginosa 369 Psidium guajava (white guava) 185

189-94 pulegone 376 pyran-3(2H),4(5H)-diones 118 pyran-3(2H),5(4H)-diones 119 2H-pyran-3(4H)-ones 114-15 2H-pyran-3(6H)-ones 113 2H-pyran-3,4-diones 116 4H-pyran-4-ones III pyran derivatives 110-19 pyranone derivatives 110-19, 123, pyrazines

brown crab extracts 197-8,200 maple syrups 73, 74, 75, 76

pyridines 197-8

471 Subject Index

polyunsaturated fatty acids (PUFA) 164-9,297-305

poly(vinylpolypyrrolidone) (PVPP) 30-1,36,39

popcorn, microwave 127-30 Poria cocos protein (PCP) 439, 444 positional fatty acid distribution 298-9,

300,301,302 potassium chloride ions/pH 229 prebaked bread 170-6 pressure effects 43, 201-6 pressurised liquid extraction 275-80 principal component analysis (PCA)

342-3,344,349 proanthocyanidins (PACs) 283-4,

285,289,290,291,292,308-20 probiotic fermented sausages 150-5,

178-84 product development 55-62 promyelocytic leukemia HL-60 cells

362,363,364,365,367 propanoic acid 222 2-propenal219 prostaglandin E2 325, 327 prostate carcinoma LNCAP cells 401,

404,405,407 protein kinase C 324 protocatechuic acid 288, 289, 294 proton transfer reaction mass

spectrometry (PTR-MS) 233-43 Pseudomonas aeruginosa 369 Psidium guqjava (white guava) 185-7,

189-94 pulegone 376 pyran-3(2H),4(5H)-diones I 18 pyran-3(2H),5(4H)-diones 119 2H-pyran-3(4H)-ones 114-15 2H-pyran-3(6H)-ones 113 2H-pyran-3,4-diones 116 4H-pyran-4-ones 11 I pyran derivatives 110-19 pyranone derivatives 110-19, 123, 124 pyrazines

brown crab extracts 197-8,200 maple syrups 73, 74, 75, 76

pyridines 197-8

quantitation citrus peel PMFs/OH-PMFs 331-6 guavas 190 quantitative descriptive analysis

142-4, 171-2 The Quantitative Flavour Profiling

Technique 59 volatile compounds in berry fruits

33-4,38-9,41

radical-scavenging activities 283, 290-2,294-5

radiocarbon analysis 3-7, 9-26 see also isotope studies

rancidity offish oils 165, 167 randomised omega-3 oil counterparts

297-305 rapeseed meal 308-20 raspberry juice 38-9,41 rating scale methods 143-4, 146 RAW 264.7 mouse macrophage cells

325,327,328,454,456 reactive oxygen species (ROS) 157-62,

351,415-18 recognition threshold values 141-2,

145,147 red wines 351-5 reference carbon-14 activity level 25 Refractance Window™ (RWD) drying

246,248-54 release of flavours see flavour

encapsulation/release remethylation pathways 391,393,394,397 resolution, chromatography 43-4 respiratory disease 127-30,401,404,405 resveratrol 322-8 retinoblastoma protein (Rb) 421, 426,

427,428,430,432 reversed phase high performance liquid

chromatography (RP-HPLC) 285--9, 332-4,335

Rhizoctonia solani 375 Rhodotorula rubra 357,359,360 Ribes nigrum (blackcurrant) 50-4 rice flour 171, 172, 173, 174, 175, 176 Runner peanuts (Arachis hypogaea)

338-49

472

Rutaceae family 207-16 RWD (Refractance Window™) drying

246,248-54 rye flour 171, 173, 174, 175, 176

sabinene 358, 376 blackcurrant buds 51,52, 53, 54 kumquat 209,210,211,214

cis-sabinene hydrate 358 Saccharomyces cerevisiae 357, 359, 369 SAFE distillation 190, 193 safety, butter flavour compounds 127-30 Salmonella spp.

S. enteritidis 374, 375 S. typhimurium 357, 359, 374, 375

salty-tasting substances 224-30 santalene 376 Satureja hortensis essential oil 356--{)0 sausages, dry 150-5, 178-84 savory essential oil 356-60 SSSE (stir-bar sorptive extraction)

28,32,38,39,40 SC-C02 (supercritical carbon dioxide)

164-9, 195-200 seal blubber oil 297-305 piy-secretase 382, 384 seeds, aromatic 63-8 seladin-l 384 senescence-accelerated mice (SAMP) 383 sensory testing

dry-fermented sausages 151, 180, 183 flavour perception 55-7 food products 57-8 microencapsulated products flavour

release 267, 270 prebaked breads 171-3 vanilla 139--40, 141-8

serine threonine kinases 421,425, 428 serum triacylglycerol 326, 328 sesquiterpenes 209, 213, 215 shelf-life 170, 172-6, 178 signal transduction pathways 324,

383--4,421-32,440,441 sinapic acid 310, 312-20 sinapine 314, 315, 316, 318,320 Sinapis alba (white mustard) 64, 65, 66--S sinensetin 331-6

Subject Index

six-membered ring alicyclic compounds 85-{),93--4

skin carcinogenesis 411-18 smaller particle size chromatography

columns 43-8 sodium chloride ions/pH 228-9 sodium methoxide 298 soft palate 240, 241 Solid Phase Dynamed Extraction

(SPDE) 165,202 solid phase extraction (SPE) 28--41,

363-5,366 solid phase microextraction (SPME)

28--41,257,265,266,270,272 see also mass spectrometry, HS­

SPME-GC/MS solvents 284-5, 314, 316 somatosensory flavour perception 55 soybean 322 soy sauce 226-7, 228 S-phase cyclin A 421 spices/herbs 356-60, 369-77 SPME (solid phase microextraction)

28--41,257,265,266,270,272 see also mass spectrometry, HS­

SPME-GC/MS spoilage offood 164--9, 356--{)0, 369-77 spray drying (SD) 246-54 squamous cell papillomas 412-14, 417 stability of fish oils 297-305 stable isotope dilution assay (SIDA)

186, 190, 191, 192 stable isotope ratio analysis (SIRA) 4,

5,9-26 Staphylococcus spp.

esterase activity 153-5 S. aureus 357, 359, 369, 374 S. epidermidis 357, 359, 369, 374, 375

statistical analysis dry sausage volatile compounds

analysis 151 lipid characterisation in Runner-

type peanuts 340, 342-9 Iycopene anti-cancer activity 424 phloretin anti-cancer activity 403 prebaked breads 172

Stem-Volmer equation 310, 311, 313

Subject Index

Steven's law 139 stilbenoids 322-8 stir-bar sorptive extraction (SSSE)

28,32,38,39,40 storage 164-9,356-60,369-77 strawberry juice 38-9,41 Strecker degradation 204 streptozotocin model 388 sugar-free chewing gum 255-{)1 sugar maple trees 69-77 3_sulfanyl-l-hexanoI186, 187, 191 3-sulfanylhexyl acetate 191 sulfhydryl groups 351, 354 sulfur-containing compounds 197-8,

200,275-80 supercritical carbon dioxide 164-9,

195-200 supercritical fluid extraction (SFE) 6~ surface oil content 250 synthetic berry juice 29, 30-1 syringic acid 314,316,317,318-20

Tanacetum balsamita 369-78 tangeretin 331-6 tangerine peel 331-6 . . tannins, condensed see proanthocyamdn taste relaxation effect 224-30 TSARS (thiobarbituric acid reactive

substances) 152,303-5 TCHQ (tetrachlorohydroquinone) 411­TEAC (Trolox Equivalent

Antioxidant Capacity) 291, 292 temperature aspects 48 terpinen-4-o1 53 CI.-terpinene 109, 211, 214,358,376 y-terpinene 209, 210, 211, 214, 358, 3' CI.-terpineoI213, 216, 376 4-terpineoI209, 210, 212, 215 terpinolene 51,52,53,54,269,358,3 CI.-terpinolene 209, 212, 214 tetrachlorohydroquinone (TCHQ) 411 tetrahydro-4H-pyran-4-ones 117 tetrahydrofuran 97 5,6,7,4'-tetramethoxyflavone 333 3,5,7,4'-tetramethoxyflavone 331 tetramethylpyrazine 222 thermal processes 28--41, 57, 81-1

473 Subject Index

Steven's law 139 stilbenoids 322-8 stir-bar sorptive extraction (SBSE)

28,32,38,39,40 storage 164-9,356-60,369-77 strawberry juice 38-9, 41 Strecker degradation 204 streptozotocin model 388 sugar-free chewing gum 255-61 sugar maple trees 69-77 3-sulfanyl-l-hexanol 186, 187, 191 3-sulfanylhexyl acetate 191 sulfhydryl groups 351, 354 sulfur-containing compounds 197-8,

200,275~80

supercritical carbon dioxide 164-9, 195-200

supercritical fluid extraction (SFE) 63-8 surface oil content 250 synthetic berry juice 29,30-1 syringic acid 314, 316, 317, 318-20

Tanacetum balsamita 369-78 tangeretin 331-6 tangerine peel 331 ~6

tannins, condensed see proanthocyanidins taste relaxation effect 224-30 TBARS (thiobarbituric acid reactive

substances) 152,303-5 TCHQ (tetrachlorohydroquinone) 411-18 TEAC (Trolox Equivalent

Antioxidant Capacity) 291, 292 temperature aspects 48 terpinen-4-o1 53 a-terpinene 109,211,214,358,376 y-terpinene 209, 210, 211, 214, 358, 376 a-terpineol 213, 216, 376 4-terpineoI209, 210, 212, 215 terpinolene 51, 52, 53, 54, 269, 358, 376 a-terpinolene 209, 212, 214 tetrachlorohydroquinone (TCHQ) 411-18 tetrahydro-4H-pyran-4-ones 117 tetrahydrofuran 97 5,6,7,4'-tetramethoxyflavone 333 3,5,7,4'-tetramethoxyflavone 331 tetramethylpyrazine 222 thermal processes 28--41, 57, 81-125

thiobarbituric acid reactive substances (TBARS) 152,303-5

a-thujene 358, 376 p-thujone 369 thyme (Thymus vulgaris) 266, 268,

270,271,273 thymol 269, 271, 273, 373 tissue disruption 192--4 tocopherol 299, 300, 303, 362, 363 Toll-like receptors (TLRs) 435--44 toluene 76 tomato 421-32 Torulaspora delbrueckii 357,359 total oil characterisation 276-7 total phenolics content 289-90, 291 toxicity studies 411-18 transient transfection 423 transsulfuration pathways 390, 392, 3%-7 tray-fermented cocoa 221-3 trichloromethane 76 Trichosporon cutaneum 357, 359, 360 Trigonella spp. (fenugreek) 64, 65, 66-8 3,5,4'-trihydroxystilbene (resveratrol)

322-8 2,3,5-trimethyl-6-ethylpyrazine 221, 222 trimethylamine, fish oils 167-8 2,4,4-trimethyl pentyl ester 222 2,3,5-trimethylpyrazine 222 tritium isotope analysis 4-5 Trolox Equivalent Antioxidant

Capacity (TEAC) 291, 292 tryptophan residues 310 tumourigenesis

see also anti-cancer effects dihydrolipoic acid 411-18

turkey breast meat 201-6 type II glucose transporter 400-8 ultra-high performance liquid

chromatography (UPLC) 43-8 umami sensation 226, 227 undecane, kumquat 212, 215 University of Georgia (UofDa/UGA)

3-7,9-23 unweighted pair-group method using

arithmetic average (UPGMA) 344 US Runner peanuts (Arachis hypogaea)

338--49

474

Vaccinium myrtillis 383 valencene 213, 216 van Deemter plots 44 vanilla 43-8, 139--48 vanillic acid 45-6 vanillin 139, 144, 145, 146

carbon-I4 analysis4, 11, 17,21,22,24,26 vanilla extract HPLC using smaller

particle size columns 43-8 velum opening 240, 241 violaxanthin isomers 362 visual flavour perception 56 vitamin C

characteristics 81 computer-aidedorganic syntheses 81-125 kumquat 207 thermal degradation

1A-dioxane derivatives 119-23 five-membered rings 85, 86-9, 92 furan derivatives 97-9 furanone derivatives 100-9 heterocyclic compounds 97-109 polyphenols 95-7 pyran/pyranone derivatives 110---19,

123, 124 six-membered ring alicyclic

compounds 85-6, 93--4

Subject Index

Volatile Compounds in Food Database 70

volume aspects, HPLC 47

water activity determination 249 water solubility 157 Western blotting analysis 423, 426,

427,428,429,430 wheat

flour 171, 173, 174, 175, 176 immobilised Lactobacillus casei

178-84 white guavas (Psidium guajava) 185-7,

189-94 white mustard (Sinapis alba) 64, 65,

66--8 wines, red/white 351-5 Wnt pathway 430, 431 wortmannin 425, 426

xenograft implantation 423--4 p-xylene 76

yearly carbon-14 activity levels 11-25 yeasts 67, 356, 357, 359, 360 yogurts 133, 135