Table of contents for Fruit flavors : biogenesis, characterization, and authentication / Russell L. Rouseff, editor, Margaret M. Leahy, editor.
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Advances in Fruit Flavor Research: An Overview, R.L. Rouseff and M.M. Leahy
Analytical Investigation of the Flavor of Cupuacu(Theobroma gradiflorum Spreng.), N. Fischer, F.-J. Hammmerschmidt and E.-J. Brunke
Chemical and Sensory Correlations for Orange Juice, D.R. Burgard
Multivariate Analysis for Classification of Commercial Orange Juice Products by Volatile Constituents Using Headspace Gas Chromatography, P.E. Shaw, M.G. Moshonas, and B. S. Buslig
Characterization of Carambola and Yellow Passion Fruit Essences Produced by a Thermally Accelerated Short-Time Evaporation Citrus Evaporator, S. Nagy, S. Barros, and C.S. Chen
Volatile Compounds Affecting Kiwifruit Flavor, H. Young, M. Stec, V.J. Paterson, K. McMath, and R. Ball
Detection of Adulterated Fruit Flavors, D.A. Krueger
Multisite and Multicomponent Approach for the Stable Isotope Analysis of Aromas and Essential Oils, G.J. Martin
New Methods To Assess Authenticity of Natural Flavors and Essential Oils, A. Mosandl, R. Braunsdorf, G. Bruche, A. Dietrich, U. Hener, V. Karl, T. Kpke, P. Kreis, D. Lehmann, and B. Maas
Starfruit (Averrhoa carambola L.): Attractive Source for Caroltenoid-Derived Flavor Compounds, P. Winterhalter, A. Lutz, M. Herderich, and P. Schreier
In Vivo and In Vitro Studies of Vitis labruscana Cv. Concord, K.B. Shure and T.E. Acree
Substrate Specificity of Alcohol Acyltransferase from Strawberry and Banana Fruits, J.M. Olias, C. Sanz, J.J. Rios, and A.G. Perez
Bioconversion of Citrus d-Limonene, R.J. Braddock and K.R. Cadwallader
Ester Biosynthesis in Relation to Harvest Maturity and Controlled-Atmosphere Storage of Apples, J.K. Fellman and J.P. Mattheis
Studies on Tomato Glycosides, G. E. Krammer, R.G. Buttery, and G.R. Takeoka
Free and Bound Volatile Components of Temperate and Tropical Fruits, D. Chassagne and J. Crouzet
Developments in the Isolation and Characterization of b-Damascenone Precursors from Apples, D.D. Roberts and T.E. Acree
Flavor-Package Interaction: Assessing the Impact on Orange Juice Quality, G. Sadler, M. Parish, J. Davis, and D. Van Clief
Off-Flavor Development of Apples, Pears, Berries, and Plums Under Anaerobiosis and Partial Reversal in Air, D.G. Richardson and M. Kosittrakun
Vegetative Flavor and Methoxpyrazines in Cabernet Sauvignon, A.C. Noble, D.L. Elliott-Fisk, and M.S. Allen
Dynamic Headspace Gas Chromatography-Mass Spectrometry Analysis of Volatile Flavor Compounds from Wild Diploid Blueberry Species, D.W. Baloga, N. Vorsa, and L. Lawter
Key Aroma Compounds in Melons: Their Development and Cultivar Dependence, S.G. Wyllie, D.N. Leach, Y. Wang, and R. L. Shewfelt
Chiral g-Lactones, Key Compounds to Apricot Flavor: Sensory Evaluation, Quantification, and Chirospecific Analysis in Different Varieties, E. Guichard
2,5-Dimethyl-4-hydroxy-3(2H)-furanone and Derivatives in Strawberries During Ripening, C. Sanz, D.G. Richardson, and A.G. Perez
Characterization of the Putrid Aroma Compounds of Ginkgo biloba Fruits, T.H. Parliment
Library of Congress subject headings for this publication:
Flavoring essences -- Biotechnology -- Congresses.
Fruit -- Flavor and odor -- Congresses.