2009_Book_FoodChemistry

Index 1043
Octen-1-one, Camembert 542, 542(T)
Octen-3-hydroperoxide, 1-
–, autoxidation, linoleic acid 203(T)
–, sensory property 204(T)
Octen-3-ol, 1-
–, aroma quality 340(T)
–, mushroom aroma 788
Octen-3-ol,1-
–, enantiomeric excess 355(T)
–, formation, enzymatic 210(F), 211(T)
Octen-3-one, 1-
–, linoleic acid, autoxidation 203(T)
–, mushroom aroma 788
–, sensory property 204(T)
Octenal, (E)-2-
–, linoleic acid, autoxidation 203(T)
–, sensory property 204(T)
Octenal, (Z)-2-
–, linoleic acid, autoxidation 203(T)
–, sensory property 204(T)
Octopamine, fruit 813, 815
Octopus 639
Octulose, occurrence 251(T)
Octulose, D-glycero-D-manno-2- 251(T)
Octyl gallate 218
Odor, definition 340
–, fatty acid 160(T)
–, law of Stevens 342, 342(F)
Odor intensity, dependency on stimulant concentration
342(F)
Odor quality, aroma substance 342, 343(F)
–, key odorant 340(T)
Odor threshold value,
–, air and water 351(T)
–, aldehyde 204(T)
–, amino acetophenone, o- 539
–, aroma substance 341(T)
–, catty odorant 388(T)
–, definition 341
–, diastereomer 354, 355(T)
–, ester 381(T)
–, fatty acid 160, 160(T)
–, fatty acid, 160, 160(T)
–, filbertone 882
–, furanone 362, 363(T)
–, hexen-3-one, 1- 792
–, hydroxybenzylmethylether, p- 976
–, influence of the matrix 342(T)
–, interaction of odorant 341, 341(T)
–, isothiocyanate 792
–, lactone 381(T)
–, pentylpyridine, 2- 370, 764
–, phenol 375(T)
–, pyrazine 372(T)
–, pyrroline,2-acetyl-1- 369(T)
–, saturated fatty acid 160(T)
–, steroid, C 19 - 229(T)
–, Strecker aldehyde 360(T)
–, sulfur compound 364(T)
–, trimethylamine 557
–, wine odorant 921, 923(T)
Odor-bearing substance, definition 340
Odorant, boiled beef 605, 606(T)
–, composition, green tea 955, 955(T)
–, formation 211(T)
–, –, hydroperoxide lyase 209, 210(F)
–, lipid peroxidation 191, 203, 204(T)
–, olive oil 646, 646(T)
Odorant (see also aroma substance)
Oechsle degree 914, 914
Oenanthic acid, structure, melting point 161(T)
Off-flavor 343, 345(F)
–, cauliflower 792
–, dehydrated vegetable 799
–, egg 557
–, enzyme, inactivation 131(T)
–, example 344(T)
–, fecal, pepper 975
–, fish 629
–, fishy 628(T), 629
–, indicator 203
–, linoleic acid 203
–, linolenic acid, α-
–, –, autoxidation 203
–, lipolysis 189, 190(T)
–, milk 515
–, mouldy, pepper 975
–, partial fat hydrogenation 205
–, rancid, lipolysis 188
–, sexual odor 228, 229(T)
–, soybean oil 198
–, soybean product 764
–, swiss cheese 543
Off-flavor (see also aroma defect)
Oil, fruit pulp 645, 645(T)
–, plant 644
–, seed 647
Oilseed, oil recovery 647
Oily taste 158
Oleanolic acid 232
Oleic acid, autoxidation 193
–, –, carbonyl compound 203(T)
–, –, monohydroperoxide 194(F), 195(T)
–, configuration 165
–, degradation to lactone 380(F)
–, induction period 192(T)
–, iodine value 663
–, melting point 166(T)
–, molecule geometry 165
–, photooxygenation 195(T)
–, plant fat 159, 159(T)
–, rate of autoxidation 192(T)