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Flavor chemistry: Trends and developments
Journal of Controlled Release, 14 (1990) 285-286 Elsevier Science Publishers B.V., Amsterdam
285
BOOK REVIEWS
R. Teranishi, R.G. Buttery and F. Shahidi (Eds. ), Flavor Chemistry: Trends and Developments, ACS Symposium Series No. 338, American Chemical Society, Washington, DC, 1989,246 pp., $52.95 (Northern America) and $63.95 (outside). This book is the result of an ACS symposium which took place in the spring of 1988. The emphasis of the symposium was on how flavors are formed via biological processes. The contributions (18 chapters) are a combination of original research and reviews. The initial section of this three-sectioned book deals with the formation of flavor compounds (nine chapters) by either biological processes or natural reactions in food during cooking or processing. Chapter 1 is an overview of trends and developments in flavor chemistry (R. Teranishi). Chapter 2 is a study of the formation of chiral flavor compounds in plants and microorganisms (K.H. Engel et al. ). Engel et al. have focused on pineapple, yeast and penicillium for study. Dirinick et al. (Chaper 13) have presented results of their work on the formation of flavors during the ripening of apples. They discuss the methodology involved in monitoring apple flavor and apply this to determine the earliest apple picking date whereby flavor will still develop normally. Williams et al. presented their research (Chapter 4) on nonvolatile precursors of varietal grape flavor. Their work focused on precursor analysis of flavor compounds of nonmonoterpene containing grape varieties. Chapters 5, 7 and 8 are concerned with the thermal generation of flavor compounds. Kobayashi (Chapter 5) reported on the identification of flavor compounds in brown lump sugar. Leahy and Reineccius (Chapter 7) reported on how type of amino acid and sugar influences the kinetics of alkylpyrazine forma-
tion. Ho and Carlin (Chapter 8) reviewed the formation mechanisms and aroma characteristics of heterocyclic compounds important to deep-fat fried foods. Karahadian and Lindsay (Chapter 6) reviewed the role of oxidation in the formation and stability of fish flavors. Armstrong et al. completed the first section of this book by reviewing how biotechnology can be used to produce natural flavors for the food industry (Chapter 9). The second section of this book is concerned with flavor perception. Boudreau reviewed the neurophysiology of mammalian taste systems focusing on stimulus chemistry (Chapter 10). Overbosch and Soeting presented some work on the temporal aspects of flavors. They presented some data and proposed some theories to explain their observations (Chapter 11). Pickenhagen has focused his discussion on enantioselectivity in odor perception. He provided several examples of how odor properties of chiral compounds differ depending upon chiral form (Chapter 12). Kato et al. reviewed the role of free amino acids and peptides in contributing to the taste of foods (Chapter 13). The final section of this book is titled “Recent Investigations of Specific Flavors”. As the title implies, this section has little focus other than to update current information in several areas. Mookerjee et al. start this section with a discussion of how flavor (odor) changes between a living plant, a harvested plant and finally the commercial flavoring derived from the plant (Chapter 14). Shahidi reviewed flavor changes in cooked meat flavor as a result of oxidation (Chapter 15 ). Ta!ou et al. presented original research on the aroma of black truffles (Chapter 16). Their emphasis was on evaluating methods for the analysis of volatiles, compound identification and determining the relative contribution of
286
volatiles to truffle flavor. Buttery et al. reported on the identification, quantification and odor significance of fresh tomato volatiles (Chapter 17). Chapter 18, by Takeoka et al., is also original research focusing on the identification, quantification and odor significance of volatiles in pineapple. Overall, the book is well done. Experts in certain areas have presented comprehensive reviews of their subject matter. However, substantial original research results are also included in the book. I believe that even those well versed in the flavor area would consider this book valuable as a reference. G. REINECCIUS Department of Food Science and Nutrition University of Minnesota St. Paul, MN, U.S.A.
L.T. Fan and S.K. Singh, Controlled Release: A Quantitative Treatment, Springer-Verlag, Berlin, 1989, 233 pp., DM 298.00. The volume reviewed here is an ambitious project to summarize the various mathematical models that have been developed to describe controlled release of bioactive agents. The book utilizes the Langer-Peppas classification of controlled release systems. For each category, it offers the available mathematical models, presenting (i) the defining differential equa-
tion; (ii) the initial and boundary conditions; and (iii) the solution, usually expressed as amount of drug released, M,/M,, versus time, or - sometimes - the release rate as a function of time. We admire the clarity of presentation and the detail given to each model and we congratulate the authors (was the skeleton of this work the Ph.D. thesis of SK. Singh? ) for providing such a clear description of the various models. Although most researchers will continue using the - simplified infamous - and unfortunate expressions to analyze their data, Fan and Singh stress the correct representation of each case of controlled release, even if the mathematical model is complex. The admirable print style, clarity of figures and complete bibliographical survey should become a standard of how a controlled release book should be printed. My only minor complaint is in relation to Chapter 6 on stochastic modelling in heterogeneous polymer matrices (porous systems ) . I believe that this section is extremely specialized, an excellent exercise in chemical engineering mathematics, but of little utility to controlled release technologists. A much more serviceable approach to the same problem is that of R. Siegel in M. Rosoff’s book reviewed last year (see this Journal Vol. 10, pp. 305 and 306 ). N.A. PEPPAS Purdue University West Lafayette, IN, U.S.A.
285
BOOK REVIEWS
R. Teranishi, R.G. Buttery and F. Shahidi (Eds. ), Flavor Chemistry: Trends and Developments, ACS Symposium Series No. 338, American Chemical Society, Washington, DC, 1989,246 pp., $52.95 (Northern America) and $63.95 (outside). This book is the result of an ACS symposium which took place in the spring of 1988. The emphasis of the symposium was on how flavors are formed via biological processes. The contributions (18 chapters) are a combination of original research and reviews. The initial section of this three-sectioned book deals with the formation of flavor compounds (nine chapters) by either biological processes or natural reactions in food during cooking or processing. Chapter 1 is an overview of trends and developments in flavor chemistry (R. Teranishi). Chapter 2 is a study of the formation of chiral flavor compounds in plants and microorganisms (K.H. Engel et al. ). Engel et al. have focused on pineapple, yeast and penicillium for study. Dirinick et al. (Chaper 13) have presented results of their work on the formation of flavors during the ripening of apples. They discuss the methodology involved in monitoring apple flavor and apply this to determine the earliest apple picking date whereby flavor will still develop normally. Williams et al. presented their research (Chapter 4) on nonvolatile precursors of varietal grape flavor. Their work focused on precursor analysis of flavor compounds of nonmonoterpene containing grape varieties. Chapters 5, 7 and 8 are concerned with the thermal generation of flavor compounds. Kobayashi (Chapter 5) reported on the identification of flavor compounds in brown lump sugar. Leahy and Reineccius (Chapter 7) reported on how type of amino acid and sugar influences the kinetics of alkylpyrazine forma-
tion. Ho and Carlin (Chapter 8) reviewed the formation mechanisms and aroma characteristics of heterocyclic compounds important to deep-fat fried foods. Karahadian and Lindsay (Chapter 6) reviewed the role of oxidation in the formation and stability of fish flavors. Armstrong et al. completed the first section of this book by reviewing how biotechnology can be used to produce natural flavors for the food industry (Chapter 9). The second section of this book is concerned with flavor perception. Boudreau reviewed the neurophysiology of mammalian taste systems focusing on stimulus chemistry (Chapter 10). Overbosch and Soeting presented some work on the temporal aspects of flavors. They presented some data and proposed some theories to explain their observations (Chapter 11). Pickenhagen has focused his discussion on enantioselectivity in odor perception. He provided several examples of how odor properties of chiral compounds differ depending upon chiral form (Chapter 12). Kato et al. reviewed the role of free amino acids and peptides in contributing to the taste of foods (Chapter 13). The final section of this book is titled “Recent Investigations of Specific Flavors”. As the title implies, this section has little focus other than to update current information in several areas. Mookerjee et al. start this section with a discussion of how flavor (odor) changes between a living plant, a harvested plant and finally the commercial flavoring derived from the plant (Chapter 14). Shahidi reviewed flavor changes in cooked meat flavor as a result of oxidation (Chapter 15 ). Ta!ou et al. presented original research on the aroma of black truffles (Chapter 16). Their emphasis was on evaluating methods for the analysis of volatiles, compound identification and determining the relative contribution of
286
volatiles to truffle flavor. Buttery et al. reported on the identification, quantification and odor significance of fresh tomato volatiles (Chapter 17). Chapter 18, by Takeoka et al., is also original research focusing on the identification, quantification and odor significance of volatiles in pineapple. Overall, the book is well done. Experts in certain areas have presented comprehensive reviews of their subject matter. However, substantial original research results are also included in the book. I believe that even those well versed in the flavor area would consider this book valuable as a reference. G. REINECCIUS Department of Food Science and Nutrition University of Minnesota St. Paul, MN, U.S.A.
L.T. Fan and S.K. Singh, Controlled Release: A Quantitative Treatment, Springer-Verlag, Berlin, 1989, 233 pp., DM 298.00. The volume reviewed here is an ambitious project to summarize the various mathematical models that have been developed to describe controlled release of bioactive agents. The book utilizes the Langer-Peppas classification of controlled release systems. For each category, it offers the available mathematical models, presenting (i) the defining differential equa-
tion; (ii) the initial and boundary conditions; and (iii) the solution, usually expressed as amount of drug released, M,/M,, versus time, or - sometimes - the release rate as a function of time. We admire the clarity of presentation and the detail given to each model and we congratulate the authors (was the skeleton of this work the Ph.D. thesis of SK. Singh? ) for providing such a clear description of the various models. Although most researchers will continue using the - simplified infamous - and unfortunate expressions to analyze their data, Fan and Singh stress the correct representation of each case of controlled release, even if the mathematical model is complex. The admirable print style, clarity of figures and complete bibliographical survey should become a standard of how a controlled release book should be printed. My only minor complaint is in relation to Chapter 6 on stochastic modelling in heterogeneous polymer matrices (porous systems ) . I believe that this section is extremely specialized, an excellent exercise in chemical engineering mathematics, but of little utility to controlled release technologists. A much more serviceable approach to the same problem is that of R. Siegel in M. Rosoff’s book reviewed last year (see this Journal Vol. 10, pp. 305 and 306 ). N.A. PEPPAS Purdue University West Lafayette, IN, U.S.A.