Division of Agricultural & Food Chemistry

FLAVOR CHEMISTRY OF HETEROATOMIC COMPOUNDS Washington DC, August 20, 2000 G. A. Reineccius and T. Reineccius, Organizer Sunday AM Nitrogen-Containing Molecules-I G. A. Reineccius and T. Reineccius, OrganizersP. Schieberle, Presiding 9:30 Introductory Remarks. 9:50 1 Most important Maillard flavor compounds of bread and cooked rice. N. De Kimpe, J. Demyttenaere, K. Abbaspour Tehrani 10:35 2 Review of the analytical methodologies for nitrogen-containing heterocyclics in foods. R. N. Pandya Sunday PM Nitrogen-Containing Molecules-II G. A. Reineccius and T. Reineccius, OrganizersJ. T. Budin, Presiding 1:30 15 Biosynthesis of aroma compounds containing nitrogen. G. P. Rizzi 2:15 16 Characterization of new potent aroma compounds formed in fructose/cysteamine reaction flavorings. P. Schieberle, W. Engel 2:20 17 Reaction of monosaccharides and ammonia under mild conditions: comparison between an aldose and ketose. C. Shu 3:05 Break 3:20 18 Identification of new odorous heterocyclic compounds in French blue cheeses. J. L. Le Quere, N. Fournier, D. Langlois, R. Henry 3:45 19 Biogeneration of roasty notes based on 2-acetyl-2-thiazoline and its precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole. R. Bel Rhlid, Y. Fleury, I. Blank 3:50 20 Flavor contribution and formation of oxygen-containing key aroma compounds in thermally processed foods. T. Hofmann, P. Schieberle Oxygen-Containing Molecules Monday AM Oxygen-Containing Molecules-II G. A. Reineccius and T. Reineccius, OrganizersJ. T. Budin, Presiding 9:00 27 Biological pathways for the formation of oxygen-containing aroma compounds. D. Peterson, G. A. Reineccius 9:40 28 Analysis of oxygen-containing aroma compounds. J. T. Budin 10:25 Break 10:15 29 Role of heteroatomic aroma compounds in the flavor of milk chocolate. P. Pfnuer, P. Schieberle 10:30 30 Importance of free fatty acids to the flavor of Parmesan cheese. M. Qian, G. A. 10:55 31 Synthesis of lipid derived key odorants as reference compounds in flavor research. C. Milo, J. Lin, I. Blank Monday PM Sulfur-Containing Molecules-I G. A. Reineccius and T. Reineccius, OrganizersI. Blank, Presiding 1:30 48 An overview of the contribution of sulfur-containing compounds to aroma in heated foods. D. S. Mottram, H. R. Mottram 2:15 49 Contribution of volatile organic sulfur compounds to food flavor. I. Blank 3:00 Break 3:15 50 Syntheses and reactions of organosulfur compounds. G. Barany 4:05 51 Correlation between structure and sensory properties of 4- and 5-mercaptoalcohols. K. Engel, A. Schellenberg, H. Schmarr Tuesday AM Sulfur-Containing Molecules-II G. A. Reineccius and T. Reineccius, OrganizersI. Blank, Presiding 9:00 84 Sulfur flavor compounds generated by microbial pathways. H. E. Spinnler 9:40 86 Comparison of analytical procedures to measure volatile sulfur compounds in foods. R. L. Rouseff 10:20 Break. 10:35 87 Gas chromatography - olfactometry and chemilluminescence characterization of sulfur compounds in grapefruit juice. J. Lin, P. Jella, R. L. Rouseff 11:00 88 Sulfur-containing aroma compounds in foods formed via biogenesis. K. Engel 11:25 88 Novel sulfur compounds from lipid-Malliard interactions in cooked meat. D. S. Mottram, J. S. Elmore Tuesday PM Miscellaneous Atoms G. A. Reineccius and T. Reineccius, OrganizersC.-T. Ho, Presiding 1:00 97 Volatile halogenated compounds in foods. C. Ho 1:45 98 Contribution of halogenated aroma compounds to food flavor. K. M. Kittel, K. D. Deibler, T. E. Acree 2:25 99 Classical and modern methods for the determination of halogenated aroma compounds in foods. Y. Kim, G. A. Reineccius 3:05 Break 3:20 100 Use of omission tests to evaluate taste-active compounds in food: Application to cheese and tomato. C. Salles, E. Engel, S. Nicklaus, S. Chantal, J. Le Quééréé 3:45 101 Quantification of the in-mouth release of heteroatomic odorants. A. Buettner, P. Schieberle 4:10 102 Real-time analysis of odorants in human breath - the use of humidified air to increase sensitivity. G. Zehentbauer, G. A. Reineccius, T. P. Krick 4:35 103 Development of selective chemosensors for the on-line process monitoring of coffee roasting. T. Hofmann, P. Schieberle

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