2009_Book_FoodChemistry

Index 991
Allyl phenoxyacetate, structure, sensory property
396(T)
Allylcysteine sulfoxide 791, 791
–, biosynthesis 791
Allylisothiocyanate, odor threshold value 792
Almond, bitter, hydrocyanic acid 761(T)
–, chemical composition 816(T)
–, debittering 881
Almond oil, tocopherol content 234(T)
Altbier 904
Altritol 261
Altrose 251
Aluminium 427
Alveogram 714(F)
Alveograph 714, 714(F)
Amadori compound, occurrence 271
–, reaction 272, 272, 273
–, stability 272
Amadori rearrangement 270, 271
Amidation, protein 067
Amine, fish 626, 627(F)
–, formation 373
–, formation during cheese ripening 534, 534
–, formation in fruit 812, 812, 813
–, fruit 812, 817(T)
–, occurrence 495(T)
–, precursor 374(T)
–, product of Strecker reaction 373, 374(T)
–, volatile 373
Amino acetophenone, o-
–, aroma quality 539
–, occurrence 539
–, odor threshold value 539
Amino acid, acylation 016
–, alkylation 018
–, analysis 019
–, arylation 018
–, bitter taste 034, 035(T)
–, cacao bean 961
–, carbamoylation 020
–, classification 009
–, cleavage of racemate 014, 015(F)
–, configuration 013
–, decarboxylation 534
–, –, mechanism 104, 104(F)
–, degradation by lipid peroxidation 214, 215(T)
–, degradation during cheese ripening 534, 534
–, discovery 009, 009(F)
–, dissociation 012, 012
–, dissociation constant 013(T)
–, enzymatic analysis 139(T)
–, enzymatic degradation, carbonyl compound 377,
377, 378
–, essential 009
–, –, legume 749(T)
–, –, requirement 030(T)
–, esterification 016
–, formation of aroma substance 377
–, free, fruit 626, 809, 816(T)
–, –, honey 888, 888(T)
–, –, vegetable 770, 782(T), 784(T)
–, helix breaker 054, 054(T)
–, helix former 054, 054(T)
–, HPLC 019, 022
–, isoelectric point 012, 012, 013(T)
–, N-terminal, analysis 018, 019
–, nonessential 009
–, nonprotein 770, 782(T), 784(T)
–, –, biosynthesis 770, 781
–, –, fruit 809
–, occurrence 009
–, photometric determination 021
–, physical property 012
–, production figure 031(T)
–, pyrolysis product 025, 027, 028(T)
–, reaction 016
–, reaction with carbonyl compound 021
–, resolution of racemate 022
–, side chain, charged 009
–, –, uncharged, nonpolar 009
–, –, uncharged, polar 009
–, solubility 015, 015(T)
–, specific rotation 014(T)
–, structure and taste 034, 035(T)
–, sweet taste 034, 035(T)
–, symbol 010(T)
–, synthesis 017
–, taste quality 035(T)
–, taste threshold value 035(T)
–, tea 954, 954(T)
–, thermal decomposition 025, 025, 027(T)
–, –, mutagenic and carcinogenic product 026, 026,
027, 027(T)
–, thiocarbamoylation 020
–, titration curve 013(F)
–, transamination 021
–, –, mechanism 103, 104, 104(F)
–, use as additive 430
–, utilization 031(T)
–, UV absorption 015, 015, 016(F)
Amino acid analyser 041
Amino acid analysis 041, 042(F)
–, precolumn derivatization, reagent 041
Amino acid composition, Osborne fraction, cereal
678(T)
–, actin 578(T)
–, barley 677(T)
–, broad bean 749(T)
–, casein 502(T), 624(T)
–, cereal 677(T)
–, collagen (calf skin) 578(T)
–, corn 677(T)