References

1. Introduction

BELITZ, H.-D., GROSCH, W. 19 Food Chemistry. Springer Verlag, Berlin, 257-304

CHANG, S.S. 1973. Overcoming problems in flavor component identification. Food Technol. 27, 27-40.

FORSS, D.A. 1969. Isolation and fractionation of low boiling flavor compounds. Food Prod. Dev. 4, 76-99.

HEATH, H. B. 1981. Source Book of Flavours, The AVI Publishing Comp., Inc., Westport, Connecticut.

KAZENIAC, S. J. 1977. Flavour trends in new foods. Food & Technol., 31,(1), 26-28,32,33

2. Flavour Chemistry

Adda, J., "Flavour of Dairy Products", in "Developments in Food Flavours", G. G. Birch and M. G. Lindley Ed., Elsevier, London, 151-172,1986

Bayonove, C., Cordonnier, R., 1977 Unpublised work.

Dubois, P., Brule, G., Ilic, M., 1971 Ann. Technol. Agric., 20 (4), 359-362.

DUMONT, J-P.A, MOULOUD, M, GOUTEFONGEA, R, Contribution of nitrite-unsaturated fat reactions to flavour: the gordian knot revisited: In: BESSIÈRE, Y, THOMAS, A.F. (ed.), Flavour science and thecnology, Jonh Wiley & sons, 1990 :125-128.

FREEMAN, G. G., WHENHAM, R. J. 1975. A survey of volatile components of some Allium species in terms of S-alkenyl-L-cysteine sulfoxides present as flavour precursors. J. Sci. Food. Agri. 26, 1809-1886.

GROSCH, W., SEN, A., GUTH, H., ZEILER-HILGART, G., Quantification of aroma compounds using a stable isotope dilution assay, In: BESSIÈRE, Y, THOMAS, A.F. (ed.), Flavour science and thecnology, Jonh Wiley & sons, 1990 : 191-194.

GUENTHER, E., The essential oils, Vol.1 Robert E. Krieger publishing company, Huntington N.Y, 1972.

HEINZ, D. E., JENNINGS, W. G. Volatile compounds of bartlett pear.J. Food Sci. 31, 69-80.

HUI, Y.H. (ed), Encyclopedia of food science and technology, John Wiley and sons, 1992, 828-832; 955-964; 2528-2538.

KIRIMURA, J., SHIMIZU, A., KIMIZULA, A., NINOMIYA, T., KATSUYA, N., The contribution of peptides and amino acids to the taste of foodstuffs. J. Agric. Food Chem. 1969, 17:689

LEVEAU, J.Y., Valorisation de substrats laitiers: arômes de beurre et de fromages, Industies alimentaires et agricoles, mars, 1992: 102-104.

MACLEOD, G. The scientific and technological basis of meat flavoursI, In: BIRCH, G.G.,

LINDLEY, M.G., (ed), Developments in food flavours, Elsevier applied science, 1986, 191-223.

MACLEOD, G., SEYYEDAIN-ARDEBILI, M., Natural and simulated meat flavors (with particular reference to beef). CRC Crit. Rev. in Food Sci. Nutr., 1981, 14:309.

Muller, C. J., Kepner, R. E., Webb, A. D., 1973 Am. J. Enol. Viticult., 24 (1), 5-9.

OHLOFF, G. 1972. Classification and genesis of food flavours. Flavour Ind. 3, 501-508.

POKORNY, J., Flavor chemistry of deep fat frying in oil, In: MIN, D. B., SMOUSE, T. H., Flavor chemistry of lipid foods, American Oil Chemists' Society, 1989, 113-155.

Rapp, A., Hastrich, H., Engel, 1977 Symposium Int. O. I. V. , Cape Town, South Africa (in press).

ROHAN, T. A. 1970. Food flavor volatiles and their precursors. Food Technol. 24, 29-38.

RYCHLIK, M., GROSCH, W.,Identification and quantification of potent odorants formed by toasting of wheat bread, Food science and technology, vol.29, 1996: 515-525.

SCHRÖDTER, R., Importance of fat and fat degradation in the development of flavourconcentrats, In: BESSIÈRE, Y., THOMAS, A.F. (ed.), Flavour science and thecnology, Jonh Wiley & sons, 1990 : 175-178.

SHEN, G., HOSENEY, R.C., Comparisons of aroma extracts of heat treated cereals, Food science and technology, vol.28, 1995: 208-212.

Stevens, K. L., Flath, R.A., Lee, A., 1969 J. Agric. Food Chem., 17 1.102, 1.106.

TRESSL, R. 1990 Processed flavores- scope and limitations, In: BESSIÈRE, Y, THOMAS, A.F. (ed.), Flavour science and thecnology, Jonh Wiley & sons, 1990 : 87-104.

WALTERS, D.E., How are bitter and sweet tastes related?, Trends in food science & technology, december, 1996: 399-403

3. Natural Flavouring Materials

GUENTHER, E.,The essential oils, Robert E. Krieger Publçishing comp. Florida, 1992

HUI, Y.H. (ed), Encyclopaedia of food science and technology, John Wiley and sons, 1992, 2410-2418: 2641-2657.

LAWLESS, J., The Encyclopaedia of Essential Oils, 1992, Element

MACHADO, A. R.; AZEVEDO, E. G.; NUNES DA PONTE, M; "High pressure carbon dioxide extraction from coriander plants. Headspace analysis". J.Essent. Oil Res. 1993, 6, 645-649.

POTTER, T. L., FAGERSON, I. S.; "Composition of coriander leaf volatiles". J. Agric. Food Chem. 1990, 38, 2054-2056.

SMALLFIELD, B. M. et all, "Effects of Postharvest treatments on yield and composition of coriander herb oil". J. Agric. Food Chem. 1994, 42, 354-359.

TASSAN, C. G., RUSSELL, G. F., Chemical and sensory studies on cumin, J. Food Sci. Vol.40, 1975: 1185-1188.

Ullman´s Encyclopedia of industrial chemistry, 5th ed, VCH

4. Colourants

ADAMS, J. P., VON ELBE, J. H., AMUNDSON, C.H., J. Food Sci., 41, 1976: 78-81

BLENFORD, D., Natural food colours, Food Flavourings, Ingredients and processing 7, 19 (1985)

HUI, Y.H. (ed), Encyclopaedia of food science and technology, John Wiley and sons, 1992,

SPEARS, K., Developments in food colouring: the natural alternatives, Trends in Biotechnology, November 1988, Vol. 6 Nº11

Ullman´s Encyclopedia of industrial chemistry, 5th ed, VCH

5. Extraction Methods

GERARD, D, QUIRIN, K,-W., SCHWARZ, E. 1995. CO₂-Extracts from Rosemary and Sage-Effective natural antioxidants Food Marketing & Technology October, 46-55.

PEYRON, L., RICHARD, H. 1992. L' extraction des épices et herbes aromatiques et le diferant types d´extraits. in, H. RICHARD (ed): Épices & aromatiques,Tec & Doc-Lavoisier, Paris: 114-134.

RICHARD, H, LOO, A. 1989. L'extraction d'aromes par le dioxide de carbone. IAA, Maio, 353-386.

6. Quality

Heath, H. B. 1981. Source Book of Flavours, The AVI Publishing Comp., Inc., Westport, Connecticut.

Hui, Y.H. (ed), Encyclopaedia of food science and technology, John Wiley and sons, 1992, 2410-2418: 2641-2657.

Penfield, M. P., Campbell, A. M. 1992. “Experimental Food Science.” Academic Press, New York

Evaluation Sensorielle, Manuel Méthodologique, Association de Coordination Technique pour L’Industrie Agro-Alimentaire, Technique et Documentation - Lavoisier, 1990

Trends In Food Science and Technology, Vol.7, Nº12 Dec.1996

7. Encapsulation and Release

Bakan, J.A. 1973. Microencapsulation of foods and related products. Food Techol. 27(11):34.

Bakan, J.A. 1978. Microencapsulation. In "Encyclo. of Food Science" ed. M. Peterson and R. Johnson. AVI Pub. Co. Inc., Westport, Conn.

Bakan, J.A. and Anderson, J.L. 1978. Microencapsulation. in "The Theory and Practice of Industrial Pharmacy". 384. ed. L. Lachman, H.A. Lieberman, and J.L. Kaning. Lea & Febiger, Philadelphia, Pa.

Balassa, L.L. and Fanger, G. O. 1971. Microencapsulation in the food industry. CRC Rewiews in Food Technol. July, 245.

Blenford, D. 1986. Fully protected. Food Flav. Ingred. Proc. Packg. July, 43.

Brenner, J. 1983. The essence of spray dried flavors: The state of the art. Per. Flav. April/May, 40.

Crocker, G.C. and Pritchett, D.E. 1977. Improved encapsulated citrus oil. Food Technol. 32(1):36.

Dzieezak, J.D. 1988. Microencapsulation and encapsulated ingredients. Food Technol. 45(4):136.

Harlowe, W.W. 1988. Private Communication. Southwest Research Institute, San Antonio, Tex.

Heath, H.B. 1985. The flavour trad. Food Flav. Ingred. Proc. Packg. Feb., 21.

Heath, H.B. and Reineccius, G. 1985. Flavor protection. Ch. 11. In "Flavor Chemistry and Technology." AVI Pub. Co. Inc., Westport, Conn.

Luzzi, L.A. and Gerraughty, R.J. 1964. Effects of selected variables on the extractability of oils from coacervate capsules. J. Phar. Sci. 53(4):429.

Lyle, R.E., Mangold, D.J., and Harlowe, W.W. 1984. The making microencapsules. Technol. Today, 13. Southwest Research Institute, San Antonio, Tex.

Percel, P. 1988. Private Communication. Durkee Industrial Foods Corp., Cleveland, Ohio.

Reineccius, G.A. 1991. Carbohydrates for Flavor Encapsulation. Food Technol. 51(3):144.

Sparks, R.E. 1981. Microencapsulation. In "Encyclopedia of Chemical Technology" ed. Kirk-Othemer. 3rd ed., Vol. 15, 470. John Wiley and Sons, Inc., N.Y.

Taylor, A.H. 1983. Encapsulation systems and their applications in the flavor industry. Food Flav. Ingred. Proc. Packg. Sept., 48.