2009_Book_FoodChemistry

996 Index
–, saffron 974(T), 977, 977
–, sensory identification 350
–, sensory relevance 349
–, sorption 391, 391(F)
–, –, binding constant 391
–, sour milk product 540
–, spinach 792
–, stability 397
–, strawberry 841, 841(T)
–, structure and odor 398
–, synthetic, definition 395
–, –, example 396(T)
–, synthetic natural, definition 395
–, tomato 793, 793(T)
–, turmeric 974(T)
–, type of bread 738, 739(T)
–, type of cabbage 792
–, use as additive 430
–, vegetable 788
–, watercress 791
–, whisky 934(T)
–, white cabbage 792
–, white-bread crumb 736, 736(T)
–, white-bread crust 735, 735, 736(T)
–, wine 921, 922–924(T)
–, yoghurt 540
Aroma substance (see also odorant)
Aroma type, economic importance 394(T)
Aroma value, calculation 356
–, definition 342
–, identification of aroma substance 356
–, tomato aroma substance 793(T)
Aromatization 394(T)
–, detection 356
–, food 393
–, invert sugar cream 890
–, lactone 380
–, margarine 661
Arrack 933
Arrhenius equation 131, 131
–, crystallization of water 007, 007(F)
–, growth of microorganism 134, 134(F)
Arrhenius factor 131, 131
Arsenic 428
–, toxicity 468
Artichoke, aroma substance 792
Artificial honey 890
Artificial honey (see also invert sugar cream)
Ascorbic acid, anaerobic degradation 418, 418
–, antioxidant 217
–, beer 906
–, biosynthesis 842, 842
–, browning reaction 419, 419
–, enzymatic browning 122
–, flour improvement 716, 716(F), 717, 717(F),
717(T), 718, 718(T), 725(F)
–, inhibitor for lipoxygenase 742, 742(F)
–, loss 419, 419(F)
–, Maillard reaction 419, 419
–, metal catalysis 418, 418
–, occurrence in fruit 842(T)
–, oxidation 418, 418
–, –, dough 717(F)
–, prooxidant 217
–, stereoisomer 717(F)
–, storage of vegetable 799, 801, 801(F)
–, synergist for α-tocopherol 217
–, synthesis 418, 842, 843
–, UV absorption 418, 418(T)
Ascorbic acid (see also vitamin C) 417, 418
Ascorbic acid oxidase, copper 105
–, reaction 097
–, systematic name 097
–, wheat 698, 699(T)
Ascorbyl palmitate 218
–, synergist for α-tocopherol 217
ASF, safety factor 468
Asparagine 010
–, discovery 009
–, precursor of acrylamide 025, 025, 026
–, sweet taste, AH/B/X-model 261
Asparagus, aroma formation 387, 387
–, biosynthesis of asparagus acid 387, 387
–, saponin content 763(T)
Asparagus acid, biosynthesis 387, 387
Aspartame 037, 038(T), 441
–, analog compound 037, 038(T)
–, degradation reaction 442
–, structure and taste 037, 038(T)
–, sweet taste 441(T)
–, sweetening strength, relative 441(T)
–, synthesis 442
–, taste, syntergistic effect 431, 435(F)
Aspartase 032, 032
Aspartic acid 010
–, discovery 011
–, reaction 023
–, synthesis 032, 032
Aspartic endopeptidase 077(T)
Aspartic peptidase, specificity 078(T)
Aspartic proteinase 076
–, inhibition 079
–, mechanism 079
Aspartyl-L-phenylalanine-methylester, α-L- 037
Aspartylphenylalanine methyl ester 441, 442
Aspergillopeptidase, specificity 078(T)
Assay, enzyme activity 140
–, lipase 189
Astaxanthine 238, 238
Astringent taste 825, 829
–, quenching 845
Atmosphere, fruit storage 848, 849(T)