2009_Book_FoodChemistry

Index 1037
Mercuribenzoate, p- 069, 069
Mercury 468, 469(T)
Mercury compound, organic 468
Merodesmosine 581
Meromyosin, H- 571(T)
Meromyosin, L- 571(T)
Mesaconic acid, coffee 943, 943
Mesifuran (see furanone, 4-methoxy-2,5-dimethyl-
3(2H)-)
Met, honey wine 890
Metal ion, enzyme cofactor 104
Metallic taste, buttermilk 543
Metallo-aldolase 117, 117
Metalo carboxypeptidase 076
Metalo peptidase 076, 077(T)
–, mechanism 076, 079(F)
–, specificity 078(T)
Metalocarboxypeptidase 077(T)
Metasaccharinic acid 269
Methanethiol, oxidation 363
Methanol, wine 920
Methanolysis, triacylglycerol 172, 172
Methional,
–, enzymatic formation 387, 387
–, formation 365(F)
–, milk, sunlight off-flavor 344(T)
–, potato aroma 788, 789(T)
–, sensory property 364(T)
–, Strecker degradation, off-flavor 017
Methionine 010
–, cereal 677(T)
–, cyanogen bromide cleavage 043, 044
–, discovery 011
–, fruit ripening 847, 847
–, loss by lipid peroxidation 215(T)
–, loss in food processing 024
–, reaction 069
–, Strecker degradation 365(F)
–, sulfonium derivative 069
–, synthesis 033
Methionine sulfone 024
Methionine sulfoxide 024
–, formation 069, 215(T)
–, protein 072, 072
Methionine sulfoximide 012, 012
Methionol, enzymatic formation 387, 387
–, sensory property 364(T)
Methoxy-2-methyl-2-butanethiol, 4- 388(T)
–, coffee aroma 944
–, olive oil 646, 646(T)
Methoxyglucobrassicin, 4- 789(T)
Methyl anthranilate, grape 837
–, honey aroma 888
Methyl ketone, blue cheese 534(T)
–, formation by heating fat 222, 222(F), 222(T)
–, formation by microorganism 225, 226(F)
–, sensory property 226(T)
Methyl-2,4-nonandione, 3-
–, aroma, tea 955, 955(T)
–, formation 198, 198(F), 199(F)
–, sensory property 204(T)
–, soya oil, reversion flavor 650, 652(T)
–, tea aroma 198
Methyl-2-buten-1-thiol, 3-
–, aroma defect, beer 905
Methyl-2-butene-1-thiol, 3-
–, formation, coffee 366
–, sensory property 364(T)
Methyl-2-hepten-4-one, 5-
–, aroma quality 340(T)
–, enantiomeric excess 355(T)
Methyl-3-furanthiol, 2-
–, formation 364, 365
–, quantitative analysis 356, 358(F), 359(T)
–, sensory property 364(T)
–, –, difference to the disulfide 365
–, stability 364
–, thiyl radical formation 364, 365
Methyl-3-mercaptobutyl formate, 3-
–, aroma defect, beer 906
Methyl-5-hepten-2-one, 6- 242
Methyl-p-nitrobenzene sulfonate 068
Methylamino acid, N- 018, 018
Methylation, fatty acid 167, 167
Methylbutanal, 2-/3-
–, formation, crust 735, 737(F)
Methylbutanol, 3-
–, formation, dough 736, 736(T), 738(F)
Methylcafestol, 16-O-
–, coffee 942, 943
Methylcellulose, viscosity 308(T)
Methylcyclopropene, 1-
–, anti-senescene agent, fruit storage 848
Methylene cycloartenol, occurrence 229(T)
Methylene cyclopropylglycine, 2- 809
Methylene reductic acid, formation 277, 278
Methyleneglutamic acid, 4-
–, biosynthesis 781
Methyleneproline, 4- 809
Methyleugenol, banana 837
Methylfurfural, 5- 264
Methylhistidine, 1- 039
Methylhistidine, 3- 039
Methylisoborneol, odor threshold value 343
Methyllanthionine 071, 072(T)
Methyllanthionine, β - 039, 039
Methyloctanoic acid, 4-
–, mutton odor 607, 607(T)
Methylproline, 4- 809
Methylpropanal, biosynthesis 378(F)
–, sensory property 360(T)
Methylpropanal,