Microbiological spoilage of fish and fish products

Biogenic amines: their importance in foods

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

Lactic acid bacteria of foods and their current taxonomy.

This paper presents an overview of the origin and importance of biogenic amines found in foods, with special reference to biogenic amines resulting from the metabolic activities of food-associated microorganisms. Compared with foods of animal origin (e.g. milk and meat products), relatively little information is available on the levels of biogenic amines in vegetable foods and in novel and prepacked convenience foods.

Biogenic amines and their production by microorganisms in food

Pinot noir character varies significantly with vintage and with maturity within a given vintage. Our objective was to use a gas chromatography-olfactometry technique (Osme) to compare odor profiles of Pinot noir wines from grapes harvested at different maturities, during 1987 and 1988. Odor profiles of Pinot noir wines from those years were very different from each other with only 4 odor-active peaks common to both vintages. Wines made with grapes harvested at the end of the ripening period had more odor-active peaks than wines from earlier harvested fruit. The 1988 wines had more odor-active peaks than the 1987 wines.

Odor analysis of pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (osme)

An IBM-PC based database has been developed for Kovats indices and major ion fragments in mass spectrometry for essential oil components and other volatiles.

A Paradox Database for GC/MS Data on Components of Essential Oils and Other Volatiles

Volatile compounds produced by Pseudomonas putrefaciens, P. fluorescens, and an Achromobacter species in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds produced by P. putrefaciens included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide, 3-methyl-1-butanol, and trimethylamine. With the exception of dimethyl trisulfide, the same compounds were produced by an Achromobacter species. Methyl mercaptan and dimethyl disulfide were the major sulfur-containing compounds produced by P. fluorescens.

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species.

Heat-Induced Volatile Compounds in Milk

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Leonard M. Libbey

Papers

Odor analysis of pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (osme)

A Paradox Database for GC/MS Data on Components of Essential Oils and Other Volatiles

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species.

Heat-Induced Volatile Compounds in Milk

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids