2009_Book_FoodChemistry

1040 Index
–, conformation 254
–, constitution 248
–, cyanohydrin synthesis 249, 249
–, dicarbonyl cleavage 267, 268
–, ester 290
–, esterification 290
–, ether 291, 291
–, etherification 291
–, family tree 251(F)
–, hemiacetal formation 249
–, –, diastereomer 251
–, hygroscopicity 256
–, melting point 005(T)
–, methylether 291
–, nitroalkane synthesis 248, 250
–, nomenclature 248, 251, 252
–, occurrence 250, 251(T)
–, oxidation with cupric ion 267, 267
–, proton resonance spectrum 256, 257(F)
–, reaction with amino compound 270
–, reduction 261
–, Reeves formula 254
–, retro-aldol reaction 267, 268
–, reversion, mechanism 263, 264
–, reversion product 263, 263
–, solubility 256
–, specific rotation 258(T)
–, stability 263, 862
–, strong alkaline, reaction 266, 266
–, sweet taste 259, 259(T)
–, temperature of phase transition 005, 006(T)
–, trimethylsilylether 291, 292
–, wheat 703(T)
Monosodium glutamate 430
Morel, dried, taste compound 788
Morelid 788
Mouth feeling, aminobutyric acid 023
Mowrah butter 648(T)
Mozzarella, aroma 541
MSG 430
–, taste, synergistic effect 431, 431(F)
–, umami 430
MTCA, wine 921
Mucic acid 262, 262
Muconic acid 452, 452
Multidimensional GC 353
Mumme, beer 904
Mungo bean, chemical composition 748(T)
Murein, hydrolysis 153
–, structure 153
Muscle, amine 584
–, amino acid composition 578(T)
–, ATP degradation 586
–, connective tissue 577
–, contraction 572, 572(F)
–, enzyme 571(T), 573
–, fish 623, 624(F)
–, free amino acid 584
–, heart 567
–, insoluble protein 571(T), 577
–, membrane material 577
–, myofibrillar protein 568
–, myosin, filament 568, 569(F), 570, 570(F), 572(F)
–, peptide 584
–, pigment 573
–, post-mortem change 580(F), 587
–, purine, post-mortem change 586, 586(T)
–, relaxation 572, 572(F)
–, rigor mortis 587
–, smooth 567
–, soluble protein 571(T), 573
–, striation 566, 568(F)
Muscle fiber, fiber 564, 566–568(F)
–, –, light absorption/light scattering 574
Mushroom, agaritin 783
–, aroma substance 788
Musk ambrette 396(T)
Mussel 638
–, chemical composition 637(T)
Must, yield 914
Must weight 914, 914
Mustard, aroma substance 977, 978(T)
Mustard oil, cabbage aroma 792
–, vegetable 789(T), 790, 790
Mustard paste 982
Mutagenic compound 026, 027, 028(T)
Mutagenicity 467
Mutarotation 253, 257
–, fructose, temperature dependence 866(F)
–, lactose 512(F)
–, mechanism 253
–, reaction rate 253, 253(T), 257
Mutatoxanthine 239
–, occurrence in orange 240(T)
Mutton 593
–, cooked, aroma substance 607, 607(T)
Mutton odor 607, 607(T)
Mycotoxin 472, 472, 474(T)
–, carcinogen 473
–, food monitoring 472
–, health hazard 475
Myocommata, fish muscle 626
Myofibril 566, 567(F)
–, beef, enzymatic hydrolysis 625(F)
–, fish, enzymatic hydrolysis 625(F)
–, swelling 590
Myoglobin, dissociation 576, 576
–, electrophoresis 605(F), 610(F)
–, fish 625
–, light absorption 574, 575(F)
–, NO complex 576, 577, 577(F)
–, oxygen binding 574(F), 576