FLAVOUR AND FRAGRANCE JOURNAL
Flavour Fragr. J., 15 206-213 (2000)
Current awareness in flavour and fragrance
(13 weeks journals. Search ended 7th Apr. 2000)
1 Flavour of Food
Avellini P, Clementi F, Marinucci MT, Goga BC, Rea S, Branciari R,
Cavallucci C, Reali C, Di Antonio E. Univ Perugia, Fac Vet Med, Ist Is-
pez Alimenti Origine Anim, via San Costanzo, IT-06100 Perugia, Italy.
“Pit” cheese: Compositional, microbiological and sensory characteristics.
Ital J Food Sci 11, (4) 317-333 (1999)
Ayad EHE, Verheul A, De Jong C, Wouters JTM, Smit G*. *NIZO Food
Res, Sect Flavour & Starters, POB 20, NL-6710 BA Ede, The Nether-
lands. Flavour forming abilities and amino acid requirements of Lactococ-
cus lactis strains isolated from artisanal and non-dairy origin. Int Dairy J
9, (10) 725-736 (1999)
Berger C, Khan JA, Molimard P, Martin N, Spinnler HE*. *CBAI,
LGMPA, FR-78850 Thiverval Grignon, France. Production of sulfur fla-
vors by ten strains of Geotrichum candidum. Appl Environ Microbiol 65,
(12) 5510-5521 (1999)
Bycroft B, Corrigan VK, Irving DE. Univ Queensland, Sch Land & Food,
Gatton, Qld 4345, Australia. Heat treatments increase sweetness and flesh
colour of buttercup squash. N Z J Crop Horticult Sci 27, (4) 265-272
(1999)
Chatonnet P. Univ Bordeaux 2, Bordeaux Fac Oenol, 351 Cours Liberat,
FR-33405 Talence, France. Discrimination and control of toasting intensity
and quality of oak wood barrels. Am J Enol Viticult 50, (4) 479-494 (1999)
Feuillat F, Keller R, Sauvageot F, Puech JL. Off Natl Forets, Direct Reg
Bourgogne, 29 rue Talant, FR-21000 Dijon, France. Characterization of
French oak cooperage (Quercus robur L., Quercus petraea Liebl.). Re-
search of the study group on barrel-aging Burgundy wines. Am J Enol Viti-
cult 50, (4) 513-518 (1999)
Fu WR, Lin YY. Natl Taiwan Ocean Univ, Dept Food Sci, 2 Pei Ning Rd,
Chilung, Taiwan. Desorption isotherms of flavored mackerel slice. Fisher-
ies Sci 65, (5) 750-753 (1999)
Gandemer G. INRA, Ctr Poitou Charentes, FR-86600 Lusignan, France.
Fats and aromas in animal products: The example of meat (French, Eng-
lish Abstract). Ol Corps Gras Lipides 6, (4) 320-324 (1999)
Gomez-Plaza E, Gil-Munoz R, Carreno-Espin J, Fernandez-Lopez JA,
Martinez-Cutillas A. Consejeria Medio Ambiente Agr & Agua, Ctr Invest
& Desarrollo Agroaliment, Ctr Alberca s/n, ES-30150 Murcia, Spain. In-
vestigation on the aroma of wines from seven clones of Monastrell grapes.
Eur Food Res Technol 209, (3-4) 257-260 (1999)
Goncalves AA, Prentice-Hernandez C. Fundacao Univ Rio Grande, Lab
Bioquim Tecnol Alimentos, Dept Quim, CP 474, BR-96201-900 Rio
Grande, RS, Brazil. Processing of bluefish, Pomatomus saltatrix using
natural smoke flavouring as coadjuvant. Braz Arch Biol Technol 42, (1)
39-46 (1999)
Gunning YM, Gunning PA, Kemsley EK, Parker R*, Ring SG, Wilson
RH, Blake A. *AFRC Inst Food Res, Food Mat Sci Div, Norwich Res Pk,
Norwich NR4 7UA, England. Factors affecting the release of flavor encap-
sulated in carbohydrate matrixes. J Agric Food Chem 47, (12) 5198-5205
(1999)
Gunning YM, Parker R*, Ring SG, Rigby NM, Wegg B, Blake A. Ad-
dress as above. Phase behavior and component partitioning in low water
content amorphous carbohydrates and their potential impact on encapsula-
tion of flavors. J Agric Food Chem 48, (2) 395-399 (2000)
Hale MD, McCafferty K, Larmie E, Newton J, Swan JS*. *World Cooper-
age Co Inc, Lebanon, Mo 65536, USA. The influence of oak seasoning
and toasting parameters on the composition and quality of wine. Am J
Enol Viticult 50, (4) 495-502 (1999)
Izco JM, Irigoyen A, Torre P, Barcina Y. Univ Publ Navarra, Area Nutr &
Bromatol, Dept Ciencias Medio Nat, Campus Arrosadia s/n, ES-31006
Pamplona, Spain. Effect of added enzymes on the free amino acids and
sensory characteristics in Ossau-Iraty cheese. Food Control 11, (3) 201-
208 (2000)
In order to keep subscribers up-to-date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each is-
sue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided into 7 sections: 1
Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off-flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus &
methodology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located
relevant to any one of these headings, that section will be omitted.
Copyright © 2000 John Wiley & Sons, Ltd.
Joshi VK, Sharma SK, Goyal RK, Thakur NS. Dr YS Parmar Univ Hort &
Forestry, Dept Postharvest Technol, IN-173230 Nauni Solan, Himachal
Pradesh, India. Effect of method of secondary fermentation and type of
base wine on physico-chemical and sensory qualities of sparkling plum
wine. Braz Arch Biol Technol 42, (3) 315-322 (1999)
Lanza CM, Pagliarini E, Lanza G. Ist Ind Agrarie, via S Sofia 98, IT-
95123 Catania, Italy. Study of the shelf-life of cured cv Tarocco oranges
by sensory and physicochemical parameters. J Sci Food Agric 80, (2)
241-246 (2000)
Lilly M, Lambrechts MG, Pretorius IS*. *Univ Stellenbosch, Inst Wine
Biotechnol, ZA-7600 Stellenbosch, South Africa. Effect of increased yeast
alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Appl Environ Microbiol 66, (2) 744-753 (2000)
Lopez M, Lavilla T, Graell J, Recasens I, Vendrell M*. *CSIC, CID, Jordi
Girona 1826, ES-08034 Barcelona, Spain. Effect of different CA condi-
tions on aroma and quality of golden delicious apples. J Food Qual 22, (5)
583-597 (1999)
Lopez ML, Lavilla MT, Recasens I, Graell J, Vendrell M*. *Address as
above. Changes in aroma quality of ‘Golden Delicious’ apples after stor-
age at different oxygen and carbon dioxide concentrations. J Sci Food Ag-
ric 80, (3) 311-324 (2000)
McBride R. Address not available. The three dimensions of sweetness.
Food Aust 51, (12) 589-591 (1999)
Mendia C, Ibanez FC, Torre P, Barcina Y. Univ Publ Navarra, Campus
Arrosadia s/n, ES-31006 Pamplona, Spain. Effect of pasteurization on the
sensory characteristics of a ewe’s-milk cheese. J Sens Stud 14, (4) 415-424
(1999)
Mosedale JR, Puech JL, Feuillat F*. *Off Natl Forets, Direct Reg Bour-
gogne, 29 rue Talant, FR-21000 Dijon, France. The influence on wine fla-
vor of the oak species and natural variation of heartwood components. Am
J Enol Viticult 50, (4) 503-512 (1999)
Muir DD, Tamime AY*, Wszolek M. *SAC Auchincruive, Food Stand &
Prod Technol Dept, Auchincruive KA6 5HW, Scotland. Comparison of the
sensory profiles of kefir, buttermilk and yogurt. Int J Dairy Technol 52,
(4) 129-134 (1999)
Narziss L, Back W, Miedaner H, Lustig S. Lehrstuhl Technol Brauerei 1,
DE-85350 Freising Weihenstephan, Germany. Investigations to influence
the taste stability by varying technological parameters when making beer
(German, English Abstract). Monatsschr Brauwissen 52, (11-12) 192-206
(1999)
Perez-Coello MS, Perez AIB*, Iranzo JFU, Alvarez PJM. *Univ Castilla
La Mancha, Dept Quim Analit & Tecnol Alimentos, Campus Univ s/n,
ES-13071 Ciudad Real, Spain. Characteristics of wines fermented with dif-
ferent Saccharomyces cerevisiae strains isolated from the La Mancha re-
gion. Food Microbiol 16, (6) 563-574 (1999)
Perez-Coello MS, Gonzalez-Vinas MA, Garcia-Romero E, Cabezudo MD,
Sanz J. Address as above. Chemical and sensory changes in white wines
fermented in the presence of oak chips. Int J Food Sci Technol 35, (1) 23-
32 (2000)
Petersen MB, Poll L*. *Royal Vet & Agr Univ, Ctr Adv Food Studies,
Dept Dairy & Food Sci, Rolighedsvej 30, DK-1958 Frederiksberg C, Den-
mark. The influence of storage on aroma, soluble solids, acid and colour of
sour cherries (Prunus cerasus L.) cv. Stevnsbaer. Eur Food Res Technol
209, (3-4) 251-256 (1999)
Pszczola DE. Address not available. Alcohol flavours: Spirits of a New
Year. Food Technol 54, (1) 48-55 (2000)
Righetto AM, Beleia A*, Ferreira SHP. *Univ Estadual Londrina, Dept
Tecnol Alimentos & Medicamentos, CP 6001, BR-96051-990 Londrina,
PR, Brazil. Physicochemical stability of natural or pre-sweetened frozen
passion fruit juice. Braz Arch Biol Technol 42, (4) 393-396 (1999)
Sable S, Cottenceau G. Univ La Rochelle, Lab Genie Prot & Cellulaire,
Ave Marillac, FR-17042 La Rochelle 01, France. Current knowledge of
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
soft cheeses flavor and related compounds (Review). J Agric Food Chem
47, (12) 4825-4836 (1999)
Sanudo C, Enser ME, Campo MM, Nute GR, Maria G, Sierra I, Wood JD.
Univ Zaragoza, Dept Anim Prod, ES-50013 Zaragoza, Spain. Fatty acid
composition and sensory characteristics of lamb carcasses from Britain and
Spain. Meat Sci 54, (4) 339-346 (2000)
Sauvageot F, Feuillat F. ENSBANA, Grp Proprietes Sensorielles, Equipe
Biochim Ingn Mol & Sensorielles Aliments, FR-21000 Dijon, France. The
influence of oak wood (Quercus robur L., Q. petraea Liebl.) on the flavor
of Burgundy Pinot noir. An examination of variation among individual
trees. Am J Enol Viticult 50, (4) 447-455 (1999)
Sbampato CG, De Abreu LR, Furtado MM. Univ Fed Lavras, DCA, Caixa
Postal 37, BR-37200-000 Lavras, MG, Brazil. Gorgonzola type cheese
manufactured with milk pasteurized by the HTST and steam ejector sys-
tems: Physico-chemical and sensory parameters (Portuguese, English Ab-
stract). Pesquisa Agr Brasil 35, (1) 191-200 (2000)
Shamel R, Udis Kessler A. Consulting Resources Corp, 6 Northbrook Pk,
Lexington, Ma 02420, USA. The sweet taste of success. Chem Ind-London
(1) 27-28 (2000)
Stefanoudaki E, Katsifaki F, Koutsaftakis A. Agrokipio, Subtrop Plants &
Olive Tree Inst, GR-73100 Khania, Greece. Sensory and chemical profiles
of three European olive varieties (Olea europea L); an approach for the
characterisation and authentication of the extracted oils. J Sci Food Agric
80, (3) 381-389 (2000)
Steinhauser U, Oestreich-Janzen S, Baltes W. Fine Foods Int GmbH & Co
Deutsch AG, Riedelstr 17, DE-12347 Berlin, Germany. Model experiments
on the extraction of roast and ground coffee during the production of in-
stant coffee Part II. (German, English Abstract). Dtsch Lebensm Rundsch
95, (11) 447-452 (1999)
Uwaegbute AC, Iroegbu CU, Ezeikpe DO. Univ Nigeria, Dept Home Sci
& Nutr, Nsukka, Enugu, Nigeria. Organoleptic and nutritional evaluation
of soybean-fortified pap. Ecol Food Nutr 38, (5) 415-426 (1999)
2 Fragrances
Special issue: Toxicology of musk fragrances. Toxicol Lett 111, (1-2)
(1999)
Buckley DA, Wakelin SH, Seed PT, Holloway D, Rycroft RJG, White IR,
McFadden JP*. *St Thomas Hosp, Inst Dermatol, London SE1 7EH, Eng-
land. The frequency of fragrance allergy in a patch-test population over a
17-year period. Br J Dermatol 142, (2) 279-283 (2000)
Darokar MP, Khanuja SPS, Bagchi GD, Kumar S. Cent Inst Med & Aro-
mat Plants, PO CIMAP, IN-226015 Lucknow, India. Spectrum of antibac-
terial activity possessed by petals of rose varieties. Curr Sci 77, (10)
1238-1240 (1999)
Frosch PJ, Johansen JD, Menne T, Rastogi SC, Bruze M, Andersen KE,
Lepoittevin JP, Arnau EG, Pirker C, Goossens A et al. Stadt Klin Dort-
mund, Dept Dermatol, Dortmund, Germany. Lyral® is an important sensi-
tizer in patients sensitive to fragrances. Br J Dermatol 141, (6) 1076-1083
(1999)
Larsen WG. Portland Dermatol Clin, 2250 NW Flanders, Portland, Or
97210, USA. How to test for fragrance allergy. Cutis 65, (1) 39-42 (2000)
Oka N, Ohishi H, Hatano T, Hornberger M, Sakata K, Watanabe N*.
*Shizuoka Univ, Fac Agr, 836 Ohya, Shizuoka 422 8529, Japan. Aroma
evolution during flower opening in Rosa damascena Mill. Z Naturforsch C
54, (11) 889-895 (1999)
3 Essential Oils
Adams RP. Baylor Univ, Ctr Plant Biotechnol, Box 669, Gruver, Tx
79040, USA. Systematics of smooth leaf margin Juniperus of the western
hemisphere based on leaf essential oils and RAPD DNA fingerprinting.
Biochem Syst Ecol 28, (2) 149-162 (2000)
Ali M, Chaudhari A, Velasco-Negueruela A*, Perez-Alonso MJ. Univ
Complutense, Fac Biol, Dept Biol Vegetal I, ES-28040 Madrid, Spain.
Volatile constituents of Artemisia scoparia Waldst et Kit. leaves. J Essent
Oil Res 12, (1) 64-66 (2000)
Arino A, Arberas I, Renobales G, Dominguez JB*. *Univ Pais Vasco, Fac
Farm, Apdo 450, ES-01080 Vitoria, Spain. Influence of extraction method
and storage conditions on the volatile oil of wormwood (Artemisia absin-
thium L.). Eur Food Res Technol 209, (2) 126-129 (1999)
Asfaw N, Storesund HJ, Skattebol L, Aasen AJ*. *Univ Oslo, Sch Pharm,
Copyright  2000 John Wiley & Sons, Ltd.
207
POB 1155, NO-0317 Oslo, Norway. (1S,5R)-(-)-2,4,4-trimethylbicyclo
[3.1.1]hept-2-en-6-one, from the essential oil of the Ethiopian plant Lag-
gera tomentosa. Phytochemistry 52, (8) 1491-1494 (1999)
Asllani U. Alb-Ducros, R&D Dept, Rr Budi 73, Tirana, Albania. Chemical
composition of Albanian sage oil (Salvia officinalis L.). J Essent Oil Res
12, (1) 79-84 (2000)
Atazhanova GA, Dembitskii AD, Zhizhin NI, Adekenov SM. Kazakh
Acad Sci, Inst Phytochem, Karaganda, Kazakhstan. Chemical composition
of the essential oil of Artemisia glabella. Chem Nat Compd 35, (2) 172-
175 (1999)
Baser KHC, Ozek T, Yildiz B, Bahcecioglu, Tumen G. Anadolu Univ,
Med & Aromatic Plant & Drug Res Ctr (TBAM), TR-26470 Eskisehir,
Turkey. Composition of the essential oil of Nepeta fissa C.A.Meyer. J Es-
sent Oil Res 12, (1) 27-28 (2000)
Baser KHC, Ozek T, Kurkcuoglu M, Aytac Z. Address as above. Essential
oil of Seseli campestre Besser. J Essent Oil Res 12, (1) 105-107 (2000)
Basilico MZ, Basilico JC*. *Univ Nacl Litoral, Dept Biotecnol, Santiago
Estero 2829, AR-3000 Santa Fe, Argentina. Inhibitory effects of some
spice essential oils on Aspergillus ochraceus NRRL 3174 growth and
ochratoxin A production. Lett Appl Microbiol 29, (4) 238-241 (1999)
Belyaev NF, Demeubaeva AM. Kazakh Acad Sci, Inst Phytochem, Kara-
ganda, Kazakhstan. Chromatographic study of the composition of the es-
sential oil of Ziziphora clinopodioides, a vicarious form of Origanum vul-
gare. Chem Nat Compd 35, (1) 52-54 (1999)
Bhandari BR, D’Arcy BR, Padukka I. Univ Queensland, Gatton Coll, Sch
Land & Food, Brisbane, Qld 4345, Australia. Encapsulation of lemon oil
by paste method using β-cyclodextrin: Encapsulation efficiency and profile
of oil volatiles. J Agric Food Chem 47, (12) 5194-5197 (1999)
Bighetti EJB, Hiruma-Lima CA, Gracioso JS, Brito ARMS*. *Univ Es-
tadual Campinas, Dept Fisiol & Biofis, Caixa Postal 6109, BR-13083-970
Campinas, SP, Brazil. Anti-inflammatory and antinociceptive effects in ro-
dents of the essential oil of Croton cajucara Benth. J Pharm Pharmacol
51, (12) 1447-1454 (1999)
Borges ES, Rezende CM*. *UFRJ, Inst Quim, Ctr Tecnol, Bloco A, Ilha
Fundao, Cidade Univ, BR-21945-970 Rio de Janeiro, Brazil. Main aroma
constituents of genipap (Genipa americana L.) and bacuri (Platonia insig-
nis M.). J Essent Oil Res 12, (1) 71-74 (2000)
Bozan B, Ozek T, Kurkcuoglu M, Kirimer N, Baser HKC. Anadolu Univ,
Med & Aromat Plant & Drug Res Ctr, TR-26470 Eskisehir, Turkey. The
analysis of essential oil and headspace volatiles of the flowers of Pelargo-
nium endlicherianum used as an anthelmintic in folk medicine. Planta
Med 65, (8) 781-782 (1999)
Brophy JJ, Goldsack RJ, Forster PI, Clarkson JR. Univ New Sth Wales,
Sch Chem, Sydney, NSW 2052, Australia. The essential oils of the
Queensland species of Thryptomene (Myrtaceae). J Essent Oil Res 12, (1)
11-13 (2000)
Buhagiar J, Camilleri-Podesta MT, Cioni PL, Flamini G*, Morelli I. *Univ
Pisa, Dipt Chim Bioorgan, via Bonanno 33, IT-56126 Pisa, Italy. Essential
oil composition of different parts of Tetraclinis articulata. J Essent Oil
Res 12, (1) 29-32 (2000)
Buhagiar JA, Podesta MTC, Wilson AP, Micallef MJ, Ali S. Univ Malta,
Fac Med & Surg, Dept Anat, MSD 06, Msida, Malta. The induction of
apoptosis in human melanoma, breast and ovarian cancer cell lines using
an essential oil extract from the conifer Tetraclinis articulata. Anticancer
Res 19, (6B) 5435-5444 (1999)
Chagonda LS, Makanda CD, Chalchat JC. Univ Zimbabwe, Fac Med,
Dept Pharm, PO Box MP 167, Mount Pleasant, Harare, Zimbabwe. Essen-
tial oils of wild and cultivated Lippia javanica (Spreng) and L. oatesii
(Rolfe) from Zimbabwe. J Essent Oil Res 12, (1) 1-6 (2000)
Chalchat JC, Chiron F, Garry RP, Lacoste J, Sautou V. Univ Blaise Pascal
Clermont, UMR CNRS 6505, Lab Chim Huiles Essent, Campus Cezeaux,
FR-63177 Aubiere, France. Photochemical hydroperoxidation of terpenes.
Antimicrobial activity of α-pinene, β-pinene and limonene hydroperoxides.
J Essent Oil Res 12, (1) 125-134 (2000)
Chalchat JC, Gorunovic MS, Petrovic SD, Zlatkovic VV. Address as
above. Aromatic plants of Yugoslavia. II. Chemical composition of essen-
tial oils of three wild Achillea species: A. clavenae L., A collina Becker
and A. lingulata W. et K. J Essent Oil Res 12, (1) 7-10 (2000)
Chatterjee T, De BK, Bhattacharyya DK*. *Univ Coll Sci & Technol,
Dept Chem Technol, Oil Technol Div, 92 Acharyya Prafulla Chandra Rd,
IN-700009 Calcutta, India. Bioconversions of citral and (+/-)-citronellal by
Saccharomyces cerevisiae-2415. Indian J Chem Sect B 38, (9) 1025-1029
(1999)
Flavour Fragr. J., 15: 206-213 (2000)
208
Ciccio J, Poveda LJ. Univ Costa Rica, Escuela Quim, CIPRONA, San Jose
2060, Costa Rica. Volatile constituents of Cunila polyantha (Lamiaceae)
from Costa Rica. A rich source of methone. Rev Biol Trop 47, (3) 377-380
(1999)
Ciccio J, Soto VH, Poveda LJ. Address as above. Essential oil of
Lepechinia schiedeana (Lamiaceae) from Costa Rica. Rev Biol Trop 47,
(3) 373-376 (1999)
Coleman WM, Lawrence BM. RJ Reynolds Tobacco Co, POB 1487, Win-
ston Salem, NC 27102, USA. Examination of the enantiomeric distribution
of certain monoterpene hydrocarbons in selected essential oils by auto-
mated solid-phase microextraction-chiral gas chromatography-mass selec-
tive detection. J Chromatogr Sci 38, (3) 95-99 (2000)
Cox SD, Mann CM, Markham JL, Bell HC, Gustafson JE, Warmington
JR, Wyllie SG. UWS Hawkesbury, Fac Sci & Technol, Bldg L9, Bourne
St, Richmond, NSW 2753, Australia. The mode of antimicrobial action of
the essential oil of Melaleuca alternifolia (tea tree oil). J Appl Microbiol
88, (1) 170-175 (2000)
Fernandez A, Camacho A, Fernandez C, Altarejos J*, Perez P. *Univ
Jaen, Fac Ciencias Experiment & Salud, Dept Quim Inorgan & Organ,
ES-23071 Jaen, Spain. Composition of the essential oils from galls and
aerial parts of Pistacia lentiscus L. J Essent Oil Res 12, (1) 19-23 (2000)
Fraternale D, Giamperi L, Ricci D, Manunta A*. *Univ Urbino, Inst Bot,
via Bramante 28, IT-61029 Urbino, Italy. Composition of the essential oil
of Peucedanum verticillare. Biochem Syst Ecol 28, (2) 143-148 (2000)
Garg SC, Siddiqui N. Dr Harsingh Gour Univ, Dept Chem, IN-470003 Sa-
gar, MP, India. Chemical composition of the essential oil of Artabotrys
odoratissimus. Indian J Chem Sect B 38, (10) 1229-1230 (1999)
Ghelardini C, Galeotti N, Salvatore G, Mazzanti G. Univ Florence, Dept
Pharmacol, Viale G Pieraccini 6, IT-50139 Florence, Italy. Local anaes-
thetic activity of the essential oil of Lavandula augustifolia. Planta Med
65, (8) 700-703 (1999)
Greche H, Hajjaji N, Ismaili-Alaoui M*, Mrabet N, Benjilali B. *Inst
Agronom Vet Hassan II, Dept Chim-Biochim Aliment, Lab SubNarome,
BP 6202, Rabat Inst, Rabat, Morocco. Chemical composition and antifun-
gal properties of the essential oil of Tanacetum annuum. J Essent Oil Res
12, (1) 122-124 (2000)
Hiruma-Lima CA, Gracioso JS, Rodriguez JA*, Haun M, Nunes DS, Brito
ARMS. *Univ Talca, Inst Biol, Talca, Chile. Gastroprotective effect of es-
sential oil from Croton cajucara Benth. (Euphorbiaceae). J Ethnopharma-
col 69, (3) 229-234 (2000)
Jirovetz L, Buchbauer G, Puschmann C, Shafi MP, Nambiar MKG. Univ
Vienna, Inst Pharm Chem, Althanstr 14, AU-1090 Vienna, Austria. Essen-
tial oil analysis of Curcuma aeruginosa Roxb. leaves from South India. J
Essent Oil Res 12, (1) 47-49 (2000)
Kak SN, Bhan MK, Rekha K. Reg Res Lab (CSIR), IN-180001 Jammu-
Tawi, India. Development of improved clones of Jamrosa [Cymbopogon
nardus (L.) Rendle var. confertiflourus (Steud.) Bor. x C. jwarancusa
(Jones) Schult.] through induced mutations. J Essent Oil Res 12, (1) 108-
110 (2000)
Khan MMA, Azam ZM, Samiullah. Aligarh Muslim Univ, Dept Bot, Plant
Physiol Lab, IN-202002 Aligarh, Uttar Pradesh, India. Changes in the es-
sential oil constituents of fennel (Foeniculum vulgare) as influenced by
soil and follar levels of N and P. Can J Plant Sci 79, (4) 587-596 (1999)
Kirimer N, Tabanca N, Ozek T, Basher KHC, Tumen G. Anadolu Univ,
Med & Aromat Plant & Drag Res Ctr, TR-26470 Esrishehir, Turkey.
Composition of essential oils from two endemic Sideritis species of Tur-
key. Chem Nat Compd 35, (1) 61-64 (1999)
Koga T, Hirota N, Takumi K. Univ Tokushima, Sch Med, Dept Food Mi-
crobiol, 3-18-15 Kuramoto cho, Tokushima 770 8503, Japan. Bactericidal
activities of essential oils of basil and sage against a range of bacteria and
the effect of these essential oils on Vibrio parahaemolyticus. Microbiol
Res 154, (3) 267-274 (1999)
Krause EL, Ternes W*. *Sch Vet Med, Dept Chem Analyt & Endocrinol,
Bischofsholer Damm 15, DE-30173 Hannover, Germany. Bioavailability
of the antioxidative thyme compounds thymol and p-cymene-2,3-diol in
eggs. Eur Food Res Technol 209, (2) 140-144 (1999)
Landolt PJ, Hofstetter RW, Biddick LL. USDA/ARS, Yakima Agr Res
Lab, 5230 Konnowac Pass Rd, Wapato, Wa 98951, USA. Plant essential
oils as arrestants and repellents for neonate larvae of the codling moth
(Lepidoptera: Tortricidae). Environ Entomol 28, (6) 954-960 (1999)
Leclercq PA, Delgado HS, Garcia J, Hidalgo JE, Cerrutti T, Mestanza M,
Rios F, Nina E, Nonato L, Alvarado R, Menendez R. Univ Technol, Dept
Chem Engn, Lab Instrument Anal, PO Box 513, NL-5600 MB Eindhoven,
Copyright  2000 John Wiley & Sons, Ltd.
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
The Netherlands. Aromatic plant oils of the Peruvain Amazon. Pt II. Cym-
bopogon citratus (DC) Stapf., Renealmia sp., Hyptis recurvata Poit. and
Tynanthus panurensis (Bur.) Sandw. J Essent Oil Res 12, (1) 14-18 (2000)
Lis-Balchin M. Sth Bank Univ, 103 Borough Rd, London SE1 0AA, Eng-
land. Possible health and safety problems in the use of novel plant essen-
tial oils and extracts in aromatherapy. J R Soc Promot Health 119, (4)
240-243 (1999)
Luz AIR, Da Silva JD, Zoghbi MGB*, Andrade EHA, Da Silva MHL,
Maia JGS. *Museu Paraense Emilio Goeldi, Dept Bot, CP 399, BR-
66040-170 Belem, PA, Brazil. Volatile constituents of Brazilian Piper-
aceae. Part IV. Essential oil composition of Piper dactylostigmum, P.
plurinervosum and P. vitaceum. J Essent Oil Res 12, (1) 94-96 (2000)
Maffei M, Canova D, Bertea CM, Scannerini S. Univ Turin, Dept Plant
Biol, Viale PA Mattioli 25, IT-10125 Turin, Italy. UV-A effects on photo-
morphogenesis and essential oil composition in Mentha piperita. J Photo-
chem Photobiol B 52, (1-3) 105-110 (1999)
Magiatis P, Melliou E, Skaltsounis AL, Chinou IB, Mitaku S*. *Univ Ath-
ens, Dept Pharm, Div Pharmacognosy, GR-15771 Athens, Greece. Chemi-
cal composition and antimicrobial activity of the essential oils of Pistacia
lentiscus var. chia. Planta Med 65, (8) 749-751 (1999)
Malizia RA, Cardell DA, Molli JS, Gonzalez S, Guerra PE, Grau RJ*.
*CONICET-UNL, Inst Desarrollo Tecnol Ind Quim, Guemes 3450, AR-
3000 Santa Fe, Argentina. Volatile constituents of leaf oils from the Cu-
pressaceae family: Part I. Cupressus macrocarpa Hartw., C. arizonica
Greene and C. torulosa Don species growing in Argentina. J Essent Oil
Res 12, (1) 59-63 (2000)
Menut C, Lamaty G, Bessiere JM, Molangui T, Ayedoun MA, Sossou PV,
Sohounhloue KD, Djossou L, Houenon JG. Univ Montpellier II, Lab Chim
Organ Phys, FR-34095 Montpellier 5, France. Aromatic plants of tropical
West Africa. X. Volatile constituents of Zanthoxylum zanthoxyloides Lam.
leaves and fruit pericarps from Benin. J Essent Oil Res 12, (1) 33-35
(2000)
Mozaffari FS*, Ghorbanli M, Babai A, Sepehr MF. Allameh Tabatabai
Univ, Fac Psychol & Education, Dept Biol, Sthn Karger Ave, Tehran,
Iran. The effect of water stress on the seed oil of Nigella sativa L. J Essent
Oil Res 12, (1) 36-38 (2000)
Nemeth E, Bernath J, Hethelyi E. Univ Horticult & Food Ind, Dept Med
Plants Prod, PO Box 53, HU-1518 Budapest, Hungary. Chemotypes and
their stability in Achillea crithmifolia W. et K. populations. J Essent Oil
Res 12, (1) 53-58 (2000)
Nori-Shargh D, Norouzi-Arasi H, Mohammadi S, Mirza M, Jaimand K. Is-
lamic Azad Univ, Chem Dept, Sci & Res Campus, PO Box 19395-1775,
Tehran, Iran. Volatile component of Mentha longifolia (L.) Huds. from
Iran. J Essent Oil Res 12, (1) 111-112 (2000)
Onyenekwe PC, Hashimoto S. Bundesinst Gesundheitlichen Verbraucher-
schutz, Postfach 330013, DE-14195 Berlin, Germany. The composition of
the essential oil of dried Nigerian ginger (Zingiber officinale Roscoe). Eur
Food Res Technol 209, (6) 407-410 (1999)
Oyedeji AO, Ekundayo O*, Olawore ON, Koenig WA. Univ Ibadan, Dept
Chem, Ibadan, Nigeria. Essential oil composition of two varieties of Euca-
lyptus camaldulensis Dehn. from Nigeria. J Essent Oil Res 12, (1) 102-104
(2000)
Culioli G, Di Guardia S, Valls R, Piovetti L*. *Univ Toulon & Var, Lab
Rech Chim Marine Organomet, BP 132, FR-83957 La Garde, France.
Geranylgeraniol-derived diterpenes from the brown alga Bifurcaria bifur-
cata: Comparison with two other Cystoseiraceae species. Biochem Syst
Ecol 28, (2) 185-187 (2000)
Peana AT, Moretti MDL, Juliano C. Univ Sassari, Dipt Sci Farm, Via Mu-
roni 23-A, IT-07100 Sassari, Italy. Chemical composition and antimicro-
bial action of the essential oils of Salvia desoleana and S. sclarea (Letter).
Planta Med 65, (8) 752-753 (1999)
Pino JA, Rosado A, Bello A, Urquiola A, Garcia S. Inst Invest Ind Ali-
ment, Carr Guatao km 3-1/2, CU-19200 Habana, Cuba. Essential oil of
Amyris elimifera L. from Cuba. J Essent Oil Res 12, (1) 39-40 (2000)
Pino JA. Inst Invest Ind Aliment, Carr Guatao km 3 1/2, CU-19200 La
Habana, Cuba. Volatile components of Rollinia mucosa (Jacq.) Baill. J Es-
sent Oil Res 12, (1) 97-98 (2000)
Prikhodko AB, Klyuev NA, Volkovich SV, Emets TI, Petrenko VV, Dolya
EV. State Med Univ, Minist Hlth, Zaporozhe, Ukraine. Component com-
position of the essential oil of Thymus dimorphus. Chem Nat Compd 35,
(1) 46-51 (1999)
Robles C, Garzino S. Fac Sci & Tech St Jerome, Lab Biosystemat & Ecol
Mediterraneenne, Case 421, FR-13397 Marseille 20, France. Intraspecific
Flavour Fragr. J., 15: 206-213 (2000)
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
variability in the essential oil composition of Cistus monspeliensis leaves.
Phytochemistry 53, (1) 71-76 (2000)
Rojas LB, Usubillaga A, Galarraga F. Univ Los Andes, Fac Farm, Inst In-
vest, Merida, Venezuela. Essential oil of Coespeletia timotensis Cuatrec.
Phytochemistry 52, (8) 1483-1484 (1999)
Romagni JG, Allen SN, Dayan FE. USDA/ARS, Nat Prod Utilizat Res
Unit, University, Ms 38677, USA. Allelopathic effects of volatile cineoles
on two weedy plant species. J Chem Ecol 26, (1) 303-314 (2000)
Roussis V, Couladis M, Tzakou O, Loukis A, Petrakis PV, Dukic NM,
Jancic R. Univ Athens, Sch Pharm, Div Pharmacog, Panepistimioupolis
Zografou, GR-15771 Athens, Greece. A comparative study on the needle
volatile constituents of three Abies species grown in South Balkans. J Es-
sent Oil Res 12, (1) 41-46 (2000)
Roussis V, Tsoukatou M, Petrakis PV, Chinou I, Skoula M, Harborne JB.
Address as above. Volatile constituents of four Helichrysum species grow-
ing in Greece. Biochem Syst Ecol 28, (2) 163-175 (2000)
Roy A. Natl Inst Pharmaceut Educ & Res, Dept Pharmaceut Technol, IN-
160062 Mohali, India. Chemoenzymatic synthesis of homochiral (R)- and
(S)-karahanaenol from (R)-limonene. J Agric Food Chem 47, (12) 5209-
5210 (1999)
Savikin-Fodulovic KP, Bulatovic VM, Menkovic NR, Grubisic DV. Inst
Med Plant Res, Tadeusa Koscuska, YU-11000 Belgrade, Yugoslavia.
Comparison between the essential oil of Myrtus communis L. obtained
from naturally grown and in vitro plants. J Essent Oil Res 12, (1) 75-78
(2000)
Sawamura M, Sun SH, Ozaki K, Ishikawa J, Ukeda H. Kochi Univ, Fac
Agr, Dept Bioresources Sci, Nanko ku, B-200 Monobe, Kochi 783 8502,
Japan. Inhibitory effects of citrus essential oils and their components on
the formation of N-nitrosodimethylamine. J Agric Food Chem 47, (12)
4868-4872 (1999)
Scramin S, Saito ML, Pott A, Marques MOM. Embrapa Environ, CP 69,
BR-13820-000 Jaguariuna, SP, Brazil. Volatile constituents of Hyptis cre-
nata Pohl (Labiatae) native in Brazilian Pantanal. J Essent Oil Res 12, (1)
99-101 (2000)
Singh P, Srivastava NK, Mishra A, Sharma S. Cent Inst Med & Aromat
Plants, PO CIMAP, IN-226015 Lucknow, India. Influence of etherel and
gibberellic acid on carbon metabolism, growth, and essential oil accumula-
tion in spearmint (Mentha spicata). Photosynthetica 36, (4) 509-518
(1999)
Skandamis P, Tsigarida E, Nychas GJE*. *Agr Univ Athens, Dept Food
Sci & Technol, Lab Microbiol & Biotechnol Foods, Iera Odos 75, Athens,
Greece. Ecophysiological attributes of Salmonella typhimurium in liquid
culture and within a gelatin gel with or without the addition of oregano es-
sential oil. World J Microbiol Biotechnol 16, (1) 31-36 (2000)
Sugawara Y, Hara C, Aoki T, Sugimoto N, Masujima T. Hiroshima Pre-
fectural Women’s Univ, Dept Hlth Sci, Minami ku, 1-1-71 Ujina Higashi,
Hiroshima 734 8558, Japan. Odor distinctiveness between enantiomers of
linalool: Difference in perception and responses elicited by sensory test
and forehead surface potential wave measurement. Chem Senses 25, (1)
77-84 (2000)
Tsao R, Zhou T. Agric & Agri-Food Canada, Sthn Crop Protect & Food
Res Ctr, 4902 Victoria Ave, Nth Box 6000, Vineland Station, Ontario,
Canada L0R 2E0. Antifungal activity of monoterpenoids against posthar-
vest pathogens Botrytis cinerea and Monilinia fructicola. J Essent Oil Res
12, (1) 113-121 (2000)
Tucker AO, Maciarello MJ. Delaware State Univ, Dept Agr & Nat Re-
sources, Dover, De 19901, USA. Volatile oils of Illicium floridanum and I.
parviflorum (Illiciaceae) of the southeastern United States and their poten-
tial economic utilization. Econ Bot 53, (4) 435-438 (1999)
Tucker AO, Maciarello MJ, Karchesy JJ. Address as above. Commercial
“Rose of Cedar” oil, the wood oil of Port Orford cedar, Chamaecyparis
lawsoniana (A. Murray) Parl. (Cuppressaceae). J Essent Oil Res 12, (1)
24-26 (2000)
Tzitsa E, Tzakou O, Loukis A. Univ Athens, Sch Pharm, Pharmacog Dept,
GR-15771 Athens, Greece. Volatile constituents of Erica manipuliflora
Salisb. from Greece. J Essent Oil Res 12, (1) 67-68 (2000)
Vankateshwarlu G, Selvaraj Y*. *Indian Inst Horticult Res, Div Plant
Physiol & Biochem, Fruit Biochem Lab, IN-560089 Bangalore, India.
Changes in the peel oil composition of Kagzi lime (Citrus aurantifolia
Swingle) during ripening. J Essent Oil Res 12, (1) 50-52 (2000)
Verzera A, Dugo P, Mondello L, Trozzi A, Cotroneo A. Catania Univ, Ist
Ind Agr, via S Sofia 98, IT-95123 Catania, Italy. Extraction technology
and lemon oil composition. Ital J Food Sci 11, (4) 361-370 (1999)
Copyright  2000 John Wiley & Sons, Ltd.
209
Woolf A. Massachusetts Poisoning Ctr, Ida C Smith Bldg, 300 Longwood
Ave, Boston, Ma 02115, USA. Essential oil poisoning. J Toxicol-Clin
Toxicol 37, (6) 721-728 (1999)
Yari M, Masoudi S, Rustaiyan A*. *Shaheed Beheshti Univ Med Sci, Sch
Pharm, PO Box 14155-6153, Tehran, Iran. Essential oil of Haplophyllum
tuberculatum (Forssk.) A. Juss. grown wild in Iran. J Essent Oil Res 12,
(1) 69-70 (2000)
Zekovic ZP. Univ Novi Sad, Fac Technol, Dept Pharm Engn, Blvd Cara
Lazara 1, YU-21000 Novi Sad, Yugoslavia. Chamomile ligulate flowers in
supercritical CO2-extraction. J Essent Oil Res 12, (1) 85-93 (2000)
4 Food Constituents
Aaslyng MD, Poll L, Nielsen PM*, Flyge H. *Novo Nordisk A/S, Novo
Alle, DK-2880 Bagsvaerd, Denmark. Sensory, chemical and sensometric
studies of hydrolyzed vegetable protein produced by various processes.
Eur Food Res Technol 209, (3-4) 227-236 (1999)
Ahn DU, Jo C, Olson DG. Iowa State Univ, Dept Anim Sci, Ames, Ia
50011, USA. Analysis of volatile components and the sensory characteris-
tics of irradiated raw pork. Meat Sci 54, (3) 209-216 (2000)
Bartley JP, Jacobs AL. Queensland Univ Technol, Sch Phys Sci, GPO
2434, Brisbane, Qld 4001, Australia. Effects of drying on flavour com-
pounds in Australian-grown ginger (Zingiber officinale). J Sci Food Agric
80, (2) 209-215 (2000)
Bonvehi JS, Coll FV. Agr & Food Lab, ES-08348 Barcelona, Spain.
Evaluation of purine alkaloids and diketopiperazines contents in processed
cocoa powder. Eur Food Res Technol 210, (3) 189-195 (1999)
Bouchikhi B, Mavelle T, Debry G. UDL, ISN, Lab Biochim Nutr, BP 89,
DZ-22000 Sidi-bel-Abbes, Algeria. Effect of the addition of nitrate to milk
on the formation of volatile N-nitrosamines and apparent total N-nitroso
compounds. Eur Food Res Technol 209, (2) 88-92 (1999)
Bruna JR, Fernandez M, Hierro EM, Ordonez JA, De la Hoz L*. *Univ
Complutense, Inst Ciencia & Tecnol Carne, ES-28040 Madrid, Spain.
Combined use of pronase E and a fungal extract (Penicillium auran-
tiogriseum) to potentiate the sensory characteristics of dry fermented sau-
sages. Meat Sci 54, (2) 135-145 (2000)
Buettner A, Schieberle P*. *Deutsch Forsch Anstalt Lebensmittelchem,
Lichtenbergstr 4, DE-85748 Garching, Germany. Characterization of the
most odor-active volatiles in fresh, hand squeezed juice of grapefruit (Cit-
rus paradisi Macfayden). J Agric Food Chem 47, (12) 5189-5193 (1999)
Buttery RG, Glenn GM, Stern DJ. USDA/ARS, Western Reg Res Ctr, 800
Buchanan St, Albany, Ca 94710, USA. Sorption of volatile flavor com-
pounds by microcellular cereal starch. J Agric Food Chem 47, (12) 5206-
5208 (1999)
Cameron ND, Enser M, Nute GR, Whittington FM, Penman JC, Fisken
AC, Perry AM, Wood JD. Roslin Inst, Roslin EH25 9PS, Scotland. Geno-
type with nutrition interaction on fatty acid composition of intramuscular
fat and the relationship with flavour of pig meat. Meat Sci 55, (2) 187-196
(2000)
Canas S, Leandro MC, Spranger MI, Belchior AP*. *INIA, Estaco Vi-
tivinicola Nacl, Quinta Dalmoinha, PT-2560 Dios Portos, Portugal. Low
molecular weight organic compounds of chestnut wood (Castanea sativa
L.) and corresponding aged brandies. J Agric Food Chem 47, (12) 5023-
5030 (1999)
Cardello HMAB, Da Silva MAPA, Damasio MH. UNESP, FCF, Dept
Food & Nutr, CP 502, BR-14801-902 Araraquara, SP, Brazil. Measure-
ment of the relative sweetness of Stevia extract, aspartame and cycla-
mate/saccharin blend as compared to sucrose at different concentrations.
Plant Food Hum Nutr 54, (2) 119-130 (1999)
Cass BJ, Schade F, Robinson CW, Thompson JE, Legge RL*. *University
Waterloo, Department Chem Engineering, Waterloo, Ontario, Canada N2L
3G1. Production of tomato flavor volatiles from a crude enzyme prepara-
tion using a hollow-fiber reactor. Biotechnol Bioeng 67, (3) 372-377
(2000)
Charles M, Martin B, Ginies C, Etievant P, Coste G, Guichard E*. *INRA,
Rech Aromes Lab, 17 rue Sully, FR-21034 Dijon, France. Potent aroma
compounds of two red wine vinegars. J Agric Food Chem 48, (1) 70-77
(2000)
Chevance FFV, Farmer LJ*. *Queen’s Univ, Dept Food Sci, Newforge
Lane, Belfast BT9 5PX, Northern Ireland. Identification of major volatile
odor compounds in frankfurters. J Agric Food Chem 47, (12) 5151-5160
(1999)
Chevance FFV, Farmer LJ*. *Address as above. Release of volatile odor
Flavour Fragr. J., 15: 206-213 (2000)
210
components from full-fat and reduced-fat frankfurters. J Agric Food Chem
47, (12) 5161-5168 (1999)
De Revel G, Pripis-Nicolau L, Barbe JC, Bertrand A. Univ Bordeaux 2,
Fac Oenol, 351 Cours Liberation, FR-33405 Talence, France. The detec-
tion of α-dicarbonyl compounds in wine by formation of quinoxaline de-
rivatives. J Sci Food Agric 80, (1) 102-108 (2000)
De Santis D, Fragipane MT, Anelli G. Univ Tuscia, Ist Tecnol Agroali-
mentari, via S Camillo de Lellis, IT-01100 Viterbo, Italy. Volatile phenols
in “Aleatico di Gradoli Riserva” liquor wine. Ital J Food Sci 11, (4) 371-
378 (1999)
Elmore JS, Mottram DS*, Enser M, Wood JD. *Univ Reading, Dept Food
Sci & Technol, Reading RG6 6AP, England. The effects of diet and breed
on the volatile compounds of cooked lamb. Meat Sci 55, (2) 149-160
(2000)
Faus I. Uriach Grp, Biotechnol Lab, Arnau Vilanova 22-42, ES-08105
Barcelona, Spain. Recent developments in the characterization and bio-
technological production of sweet-tasting proteins (Mini-Review). Appl
Microbiol Biotechnol 53, (2) 145-151 (2000)
Feng H, Tang JM*, Mattinson DS, Fellman JK. *Washington State Univ,
Dept Biol Syst Engn, Pullman, Wa 99164, USA. Microwave and spouted
bed drying of frozen blueberries: The effect of drying and pretreatment
methods on physical properties and retention of flavor volatiles. J Food
Process Preserv 23, (6) 463-480 (1999)
Fernandez M, Van Doesburg W, Rutten GAM, Marugg JD, Alting AC,
Van Kranenburg R*, Kuipers OP. *NIZO Food Res, Microbial Ingredients
Sect, POB 20, NL-6710 BA Ede, The Netherlands. Molecular and func-
tional analyses of the metC gene of Lactococcus lactis, encoding cystathio-
nine β-lyase. Appl Environ Microbiol 66, (1) 42-48 (2000)
Fischer U, Strasser M, Gutzler K. Staatliche Lehr & Forsch Anstalt Neus-
tadt, Enol Dept, Breitenweg 71, DE-67435 Neustadt, Germany. Impact of
fermentation technology on the phenolic and volatile composition of Ger-
man red wines. Int J Food Sci Technol 35, (1) 81-94 (2000)
Fuke S. Gakugei Univ, Koganei, Tokyo 184 8015, Japan. Effect of high
molecular weight components on the taste of extracts (Japanese, English
Abstract). Nippon Suisan Gakkaishi 66, (1) 131-132 (2000)
Gandemer G. INRA, FR-86600 Lusignan, France. Lipids and meat quality:
Lipolysis, oxidation, Maillard reaction and flavour (Review). Sci Aliment
19, (3-4) 439 (1999)
Hofmann T, Munch P, Schieberle P*. *Deutsch Forsch Anstalt Lebensmit-
telchem, Lichtenbergstr 4, DE-85748 Garching, Germany. Quantitative
model studies on the formation of aroma-active aldehydes and acids by
Strecker-type reactions. J Agric Food Chem 48, (2) 434-440 (2000)
John KS, Rao LJM, Bhat SG, Rao UJSP*. *Cent Food Technol, Res Inst,
Dept Biochem & Nutr, IN-570013 Mysore, India. Characterization of
aroma components of sap from different Indian mango varieties. Phyto-
chemistry 52, (5) 891-894 (1999)
Kasahara K, Osawa C. Notre Dame Seishin Univ, Okayama 700 8516, Ja-
pan. Volatile components of roasted semi-dried horse mackerel (Japanese,
English Abstract). Nippon Suisan Gakkaishi 66, (1) 110-117 (2000)
Kavvadias D, Beuerle T, Wein M, Boss B, Konig T, Schwab W*. *Univ
Wurzburg, Lehrstuhl Lebensmittelchem, DE-97074 Wurzburg, Germany.
Novel 1,3-dioxanes from apple juice and cider. J Agric Food Chem 47,
(12) 5178-5183 (1999)
Kotseridis Y, Baumes R. Erevnon Food Technol, Poliviou Str 81-83, GR-
54351 Thessaloniki, Greece. Identification of impact odorants in Bordeaux
red grape juice, in the commercial yeast used for its fermentation, and in
the produced wine. J Agric Food Chem 48, (2) 400-406 (2000)
Kubec R, Svobodova M, Velisek J*. *Inst Chem Technol, Dept Food
Chem & Anal, Technicka 1905, CZ-16628 Prague, Czech Republic. Distri-
bution of S-alk(en)ylcysteine sulfoxides in some Allium species. Identifica-
tion of a new flavor precursor: S-Ethylcysteine sulfoxide (ethiin). J Agric
Food Chem 48, (2) 428-433 (2000)
Kumazawa K, Masuda H. Ogawa & Co Ltd, Mat Res & Dev Labs, 1-2
Taiheidai Shoocho, Okayama 709 4321, Japan. Identification of potent
odorants in Japanese green tea (Sen-cha). J Agric Food Chem 47, (12)
5169-5172 (1999)
Kwon DY, Hong YJ, Yoon SH. Korea Food Res Inst, Food Sci & Bio-
technol Div, San 46-1, Kyongki do, Songnam 463420, South Korea. Enan-
tiomeric synthesis of (S)-2-methylbutanoic acid methyl ester, apple flavor,
using lipases in organic solvent. J Agric Food Chem 48, (2) 524-530
(2000)
Li T, Rosazza JPN*. *Univ Iowa, Coll Pharm, Div Med & Nat Prod, Iowa
City, Ia 52242, USA. Biocatalytic synthesis of vanillin. Appl Environ Mi-
Copyright  2000 John Wiley & Sons, Ltd.
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
crobiol 66, (2) 684-687 (2000)
Luntzel CS, Widder S, Vossing T, Pickenhagen W*. *Dragoco Gerberding
& Co AG, Corp Res, DE-37601 Holzminden, Germany. Enantioselective
syntheses and sensory properties of the 3-mercapto-2-methylpentanols. J
Agric Food Chem 48, (2) 424-427 (2000)
Maicas S, Gil JV, Pardo I, Ferrer S. Univ Valencia, Fac Biol, Dept Micro-
biol & Ecol, Burjassot, Spain. Improvement of volatile composition of
wines by controlled addition of malolactic bacteria. Food Res Int 32, (7)
491-496 (1999)
Martin L, Timon ML, Petron MJ, Ventanas J, Antequera T. Univ Extre-
madura, Escuela Ing Agr, Ctra Caceras s/n, ES-06071 Badajoz, Spain.
Evolution of volatile aldehydes in Iberian ham matured under different
processing conditions. Meat Sci 54, (4) 333-338 (2000)
Matricardi L, Waterhouse AL*. *Univ Calif, Dept Viticulture & Enol, 1
Shields Ave, Davis, Ca 95616, USA. Influence of toasting technique on
color and ellagitannins of oak wood in barrel making. Am J Enol Viticult
50, (4) 519-526 (1999)
Mayer F, Czerny M, Grosch W*. *Deutsch Forsch Anstalt Lebensmit-
telchem, Lichtenbergstr 4, DE-85748 Garching, Germany. Influence of
provenance and roast degree on the composition of potent odorants in Ara-
bica coffees. Eur Food Res Technol 209, (3-4) 242-250 (1999)
Montanari L, Perretti G, Natella F, Guidi A, Fantozzi P*. *Univ Perugia,
Ist Ind Agrarie, via S Costanzo, IT-06126 Perugia, Italy. Organic and phe-
nolic acids in beer. Food Sci Technol-Lebensm Wiss 32, (8) 535-539
(1999)
Mordret F, Gestin C. Address not available. The constituents of aroma and
flavour found in fats in food (French, English Abstract). Ol Corps Gras
Lipides 6, (4) 315-319 (1999)
Niederauer T. Address not available. Production, properties and use of
sweeteners in foods (Czech, English Abstract). Listy Cukrov 115, (11)
313-320 (1999)
Obenland DM, Arpaia ML, Austin RK, MacKey BE. USDA/ARS, Hort
Crops Res Lab, 2021 Sth Peach Ave, Fresno, Ca 93727, USA. High-
temperature forced-air treatment alters the quantity of flavor-related, vola-
tile constituents present in navel and Valencia oranges. J Agric Food
Chem 47, (12) 5184-5188 (1999)
Oddou J, Stentelaire C, Leesage-Meessen L, Asther M, Ceccaldi BC. Ctr
Rech, Pernod Ricard, Lab Technol, 120 Ave du Marechal Foch, FR-94015
Creteil, France. Improvement of ferulic acid bioconversions into vanillin
by use of high-density cultures of Pycnopous cinnabarinus. Appl Micro-
biol Biotechnol 53, (1) 1-6 (1999)
Ohta Y, Takatani K, Kawakishi S. Prefectural Food Technol Res Ctr, Mi-
nami ku, Hiroshima 732 0816, Japan. Kinetic and thermodynamic analyses
of the cyclodextrin-allyl isothiocyanate inclusion complex in an aqueous
solution. Biosci Biotechnol Biochem 64, (1) 190-197 (2000)
Overhage J, Priefert H*, Rabenhorst J, Steinbuchel A. *Univ Munster, Inst
Mikrobiol, DE-48149 Munster, Germany. Biotransformation of eugenol to
vanillin by a mutant of Pseudomonas sp strain HR199 constructed by dis-
ruption of the vanillin dehydrogenase (vdh) gene. Appl Microbiol Biotech-
nol 52, (6) 820-828 (1999)
Park OJ, Holland HL, Khan JA*, Vulfson EN. *AFRC Inst Food Res,
Norwich Res Pk, Norwich NR4 7UA, England. Production of flavour ke-
tones in aqueous-organic two-phase systems by using free and microen-
capsulated fungal spores as biocatalysts. Enzyme Microb Technol 26, (2-4)
235-242 (2000)
Pereira-Lima CI, Ordonez JA, De Fernando GDG, Cambero MI*. *Univ
Complutense, Fac Vet, Dept Nutr & Bromatol Higiene & Tecnol, Alimen-
tos 3, ES-28040 Madrid, Spain. Influence of heat treatment on carnosine,
anserine and free amino acid composition of beef broth and its role in fla-
vour development. Eur Food Res Technol 210, (3) 165-172 (1999)
Pino JA, Castro D, Fito P, Barat J, Lopez F. Inst Invest Ind Alimentocia,
Carretera Guatao km, CU-19200 Havana, Cuba. Multivariate statistical
analysis of volatile compounds as a criterion for selecting technological
parameters in the osmotic dehydration of pineapple. J Food Qual 22, (6)
653-662 (1999)
Puech JL, Feuillat F, Mosedale JR. INRA, Inst Prod Vigne, Unite Rech
Biopolymeres & Aromes, 2 Pl Viala, FR-34060 Montpellier 1, France. The
tannins of oak heartwood: Structure, properties, and their influence on
wine flavor. Am J Enol Viticult 50, (4) 469-478 (1999)
Rao SR, Ravishankar GA*. *Central Food Technol Res Institute, Plant
Cell Biotechnol Dept, IN-570013 Mysore, India. Biotransformation of pro-
tocatechuic aldehyde and caffeic acid to vanillin and capsaicin in freely
suspended and immobilized cell cultures of Capsicum frutescens. J Bio-
Flavour Fragr. J., 15: 206-213 (2000)
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
technol 76, (2-3) 137-146 (2000)
Rao SR, Ravishankar GA*. *Cent Food Technol Res Inst, Plant Cell Bio-
technol Dept, IN-570013 Mysore, India. Vanilla flavour: Production by
conventional and biotechnological routes. J Sci Food Agric 80, (3) 289-
304 (2000)
Schaller RG, Schnitzler WH. Tech Univ Munchen, Inst Sci Vegetales, Alte
Akad 10, DE-85350 Freising Weihenstephan, Germany. Nitrogen nutrition
and flavour compounds of carrots (Daucus carota L) cultivated in Mitsch-
erlich pots. J Sci Food Agric 80, (1) 49-56 (2000)
Schluter S, Steinhart H*, Schwarz FJ, Kirchgessner M. *Univ Hamburg,
Inst Biochem & Food Chem, Grindelallee 117, DE-20146 Hamburg, Ger-
many. Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as
affected by increasing methionine levels in feed. J Agric Food Chem 47,
(12) 5146-5150 (1999)
Sekiwa Y, Kubota K, Kobayashi A. Ochanomizu Univ, Grad Sch Humani-
ties & Sci, Dept Nutr & Food Sci, Food Chem Lab, Bunkyo ku, Tokyo
112 8610, Japan. Isolation of novel glucosides related to gingerdiol from
ginger and their antioxidative activities. J Agric Food Chem 48, (2) 373-
377 (2000)
Sheen LY, Wu CC, Lii CK, Tsai SJ. China Med Coll, Dept Nutr, Tai-
chung, Taiwan. Metabolites of diallyl disulfide and diallyl sulfide in pri-
mary rat hepatocytes. Food Chem Toxicol 37, (12) 1139-1146 (1999)
Shimoni E, Ravid U, Shoham Y*. *Technion Israel Inst Technol, Dept
Food Engn & Biotechnol, IL-32000 Haifa, Israel. Isolation of a Bacillus sp
capable of transforming isoeugenol to vanillin. J Biotechnol 78, (1) 1-10
(2000)
This H. Coll France, Lab Chim Interact Mol, Paris, France. Fats and taste
(French, English Abstract). Ol Corps Gras Lipides 6, (4) 330-336 (1999)
Vernhet A, Dupre K, Boulange-Petermann L, Cheynier V, Pellerin P,
Moutounet M. Ecole Natl Super Agron, IPV, UFR Enol, Inst Super Vigne
& Vin, 2 Pl Viala, FR-34060 Montpellier 2, France. Composition of tar-
trate precipitates deposited on stainless steel tanks during the cold stabili-
zation of wines. Part I. White wines. Am J Enol Viticult 50, (4) 391-397
(1999)
Vernhet A, Dupre K, Boulange-Petermann L, Cheynier V, Pellerin P,
Moutounet M. Address as above. Composition of tartrate precipitates de-
posited on stainless steel tanks during the cold stabilization of wines. Part
II. Red wines. Am J Enol Viticult 50, (4) 398-403 (1999)
Widder S, Luntzel CS, Dittner T, Pickenhagen W*. *Dragoco Gerberding
& Co AG, Res Labs, DE-37601 Holzminden, Germany. 3-Mercapto-2-
methylpentan-1-ol, a new powerful aroma compound. J Agric Food Chem
48, (2) 418-423 (2000)
Yu KS, Hamilton-Kemp TR, Archbold DD, Collins RW, Newman MC.
Univ Kentucky, Dept Hort & Landscape Architecture, Lexington, Ky
40546, USA. Volatile compounds from Escherichia coli O157:H7 and
their absorption by strawberry fruit. J Agric Food Chem 48, (2) 413-417
(2000)
Zhou MX, Robards K*, Glennie-Holmes M, Helliwell S. *Charles Sturt
Univ, Sch Sci & Technol, POB 588, Wagga Wagga, NSW 2678, Austra-
lia. Contribution of volatiles to the flavour of oatmeal. J Sci Food Agric
80, (2) 247-254 (2000)
5 Taints & Off-flavours
Bonneau M, Kempster AJ, Claus R, Claudi-Magnussen C, Diestre A,
Tornberg E, Walstra P, Chevillon P, Weiler U, Cook GL. INRA, Rech
Porcines Stn, FR-35590 St Gilles, France. An international study on the
importance of androstenone and skatole for boar taint: I. Presentation of
the programme and measurement of boar taint compounds with different
analytical procedures. Meat Sci 54, (3) 251-259 (2000)
Bonneau M, Walstra P, Claudi-Magnussen C, Kempster AJ, Tornberg E,
Fischer K, Diestre A, Siret F, Chevillon P, Claus R, Dijksterhuis G, Punter
P, Matthews KR, Agerhem H, Beague MP, Oliver MA, Gispert M, Weiler
U, Von Seth G, Leask H, Furnols MFI, Homer DB, Cook GL. Address as
above. An international study on the importance of androstenone and ska-
tole for boar taint: IV. Simulation studies on consumer dissatisfaction with
entire male pork and the effect of sorting carcasses on the slaughter line,
main conclusions and recommendations. Meat Sci 54, (3) 285-295 (2000)
Dijksterhuis GB, Engel B, Walstra P, Furnols MFI, Agerhem H, Fischer
K, Oliver MA, Claudi-Magnussen C, Siret F, Beague MP, Homer DB,
Bonneau M. Royal Vet & Agr Univ, KVL, Dept Dairy & Food Sci, Sen-
sory Sci Sect, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. An
international study on the importance of androstenone and skatole for boar
Copyright  2000 John Wiley & Sons, Ltd.
211
taint: II. Sensory evaluation by trained panels in seven European countries.
Meat Sci 54, (3) 261-269 (2000)
Erickson MC. Univ Georgia, Dept Food Sci & Technol, Ctr Food Safety
& Qual Enhancement, 1109 Expt St, Griffin, Ga 30223, USA. Flavor qual-
ity implications in chlorination of poultry chiller water. Food Res Int 32,
(9) 635-642 (1999)
Jacobsen C, Adler-Nissen J, Meyer AS. Tech Univ Denmark, Danish Inst
Fisheries Res, Dept Seafood Res, Bldg 221, DK-2800 Lyngby, Denmark.
Effect of ascorbic acid on iron release from the emulsifier interface and on
the oxidative flavor deterioration in fish oil enriched mayonnaise. J Agric
Food Chem 47, (12) 4917-4926 (1999)
Jacobsen C. Tech Univ, Danish Inst Fisheries Res, Dept Seafood Res,
Bldg 221, DK-2800 Lyngby, Denmark. Sensory impact of lipid oxidation
in complex food systems. Fett Lipid 101, (12) 484-493 (1999)
Jeremiah LE, Sather AP, Squires EJ. Agr & Agri-Food Canada, Res Ctr,
Meat Res Sect, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1.
Gender and diet influences on pork palatability and consumer acceptance.
I. Flavor and texture profiles and consumer acceptance. J Muscle Foods
10, (4) 305-316 (1999)
Jeremiah LE, Squires EJ, Sather AP. Address as above. Gender and diet
influences on pork palatability and consumer acceptance: II. Sex taint
compounds and their relationship to sensory properties. J Muscle Foods
10, (4) 317-332 (1999)
Jo C, Ahn DU, Lee JI. Iowa State Univ, Dept Anim Sci, Ames, Ia 50011,
USA. Lipid and cholesterol oxidation, color changes, and volatile produc-
tion in irradiated raw pork batters with different fat content. J Food Qual
22, (6) 641-652 (1999)
Matthews KR, Homer DB, Punter P, Beague MP, Gispert M, Kempster
AJ, Agerhem H, Claudi-Magnussen C, Fischer K, Siret F, Leask H, Fur-
nols MFI, Bonneau M*. *INRA, Rech Porcines Stn, FR-35590 St Gilles,
France. An international study on the importance of androstenone and ska-
tole for boar taint: III. Consumer survey in seven European countries.
Meat Sci 54, (3) 271-283 (2000)
Pfeiffer P, Orben C. Univ Mainz, Inst Mikrobiol & Wienforsch, Becher-
weg 15, DE-55099 Mainz, Germany. Pyroglutamic acid in wine and fruit
juices: Risk and avoidance of unwanted aroma influences (German, Eng-
lish Abstract). Dtsch Lebensm-Rundsch 96, (1) 4-8 (2000)
Ravagli A, Boschin G, Scaglioni L, Arnoldi A*. *Univ Milan, Dipt Sci
Mol Agroalimentari, Sez Chim, via Celoria 2, IT-20133 Milan, Italy. Rein-
vestigation of the reaction between 2-furancarboxaldehyde and 4-
hydroxy-5-methyl-3(2H)-furanone. J Agric Food Chem 47, (12) 4962-4969
(1999)
Sakuma S, Amano H, Ohkochi M. Kirin Brewery Co Ltd, Brewing Res
Labs, 1-17-1 Namamugi, Yokohama, Kanagawa 230 862, Japan. Identifi-
cation of off-flavour compounds in beer. J Am Soc Brew Chemist 58, (1)
26-29 (2000)
Walstra P, Claudi-Magnussen C, Chevillon P, Von Seth G, Diestre A,
Matthews KR, Homer DB, Bonneau M. DLO, ID, Inst Anim Sci & Hlth,
POB 65, NL-8200 AB Lelystad, The Netherlands. An international study
on the importance of androstenone and skatole for boar taint: Levels of an-
drostenone and skatole by country and season. Livest Prod Sci 62, (1) 15-
28 (1999)
Weiler U, Furnols MFI, Fischer K, Kemmer H, Oliver MA, Gispert M,
Dobrowolski A, Claus R. Univ Hohenheim, Fachgebiet Tierhaltung & Le-
ustungsphysiol 470, DE-7000 Stuttgart, Germany. Influence of differences
in sensitivity of Spanish and German consumers to perceive androstenone
on the acceptance of boar meat differing in skatole and androstenone con-
centrations. Meat Sci 54, (3) 297-304 (2000)
Zhou A, McFeeters RF*, Fleming HP. *Nth Carolina State Univ, Dept
Food Sci, Nth Carolina Res Serv, Raleigh, NC 27695, USA. Development
of oxidized odor and volatile aldehydes in fermented cucumber tissue ex-
posed to oxygen. J Agric Food Chem 48, (2) 193-197 (2000)
6 Sensory Evaluation & Psychophysics
Aboubacar A, Kirleis AW, Oumarou M. Purdue University, Department
Food Science, 1160 Food Sci Bldg, West Lafayette, In 47907, USA. Im-
portant sensory attributes affecting consumer acceptance of sorghum por-
ridge in West Africa as related to quality tests. J Cereal Sci 30, (3)
217-225 (1999)
Allison AMA, Chambers E, Milliken GA, Chambers DH. Kansas State
Univ, Dept Foods & Nutr, Justin Hall, Manhattan, Ks 66506, USA. Effects
of interstimulus rinsing and time on measurements of capsaicin heat in to-
Flavour Fragr. J., 15: 206-213 (2000)
212
mato salsa. J Sens Stud 14, (4) 401-414 (1999)
Alvarez P, Blanco MA. Univ Extremadura, ES-06071 Badajoz, Spain. Re-
liability of the sensory analysis data of a panel of tasters. J Sci Food Agric
80, (3) 409-418 (2000)
Arsenos G, Hills J, Kyriazakis I. Scottish Agr Coll, Anim Biol Div, West
Mains Rd, Edinburgh EH9 3JG, Scotland. Conditioned feeding responses
of sheep towards flavoured foods associated with casein administration:
The role of long delay learning. Anim Sci 70, (1) 157-170 (2000)
Chollet S, Valentin D. Univ Bourgogne, ENSBANA, Qualtech, 7 rue Bois
Champelle, BP 86, Pole Technol Brabois, FR-54503 Vandouvre-les-
Nancy, France. Expertise level and odour perception: What can we learn
from red burgundy wines? (French, English Abstract). Annee Psychol 100,
(1) 11-36 (2000)
Chu S, Downes JJ*. *Univ Liverpool, Dept Psychol, Eleanor Rathbone
Bldg, Bedford St Sth, Liverpool L69 7ZA, England. Odour-evoked auto-
biographical memories: Psychological investigations of Proustian phenom-
ena (Review). Chem Senses 25, (1) 111-116 (2000)
Cruz A, Green BG*. *John B Pierce Fdn Lab, 290 Congress Ave, New
Haven, Ct 06519, USA. Thermal stimulation of taste. Nature 403, (6772)
889-891 (2000)
Duffy VB, Cain WS, Ferris AM. Univ Connecticut, Sch Allied Hlth, 358
Mansfield Rd, Box U-101, Storrs, Ct 06269, USA. Measurement of sensi-
tivity to olfactory flavor: Application in a study of aging and dentures.
Chem Senses 24, (6) 671-678 (1999)
Fantino M. Univ Burgundy, Fac Med, Dept Physiol, BP 87900, FR-21079
Dijon, France. The neurophysiology of taste and smell (French, English
Abstract). Ol Corps Gras Lipides 6, (4) 306-310 (1999)
Feurte S, Nicolaidis S, Berridge KC. CNRS UPR 9054, Inst Europeen Sci
Gout & Comportements Alimentaire, 15 rue Hugues Picardet, FR-21000
Dijon, France. Conditioned taste aversion in rats for a threonine-deficient
diet: Demonstration by the taste reactivity test. Physiol Behav 68, (3)
423-429 (2000)
Fogliatto FS, Albin SL, Tepper BJ. Univ Fed Rio Grande Sul, Grad Pro-
gram Ind Engn, Praca Argentina 9, BR-90040-020 Porto Alegre, RS, Bra-
zil. A hierarchical approach to optimizing descriptive analysis multire-
sponse experiments. J Sens Stud 14, (4) 443-466 (1999)
Harris JA, Gorissen MC, Bailey GK, Westbrook RF*. *Univ New Sth
Wales, Sch Psychol, Sydney, NSW 2052, Australia. Motivational state
regulates the content of learned flavor preferences. J Exp Psychol Anim
Behav Process 26, (1) 15-30 (2000)
Herz RS, McCall C, Cahill L. Monell Chem Senses Ctr, 3500 Market St,
Philadelphia, Pa 19104, USA. Hemispheric lateralization in the processing
of odor pleasantness versus odor names. Chem Senses 24, (6) 691-696
(1999)
Jones JB, Carmichael NL, Wathes CM, White RP, Jones RB*. *Roslin
Inst Edinburgh, Welf Biol Grp, Roslin EH25 9PS, Scotland. The effects of
acute simultaneous exposure to ammonia on the detection of buried odour-
ized food by pigs. Appl Anim Behav Sci 65, (4) 305-320 (2000)
Lawless HT, Horne J, Spiers W. Cornell Univ, Dept Food Sci, Stocking
Hall, Ithaca, NY 14853, USA. Contrast and range effects for category,
magnitude and labeled magnitude scales in judgements of sweetness inten-
sity. Chem Senses 25, (1) 85-92 (2000)
Levy LM, Henkin RI*, Lin CS, Finley A. *Taste & Smell Clin, 5125
McArthur Blvd NW, Suite 20, Washington, DC 20016, USA. Rapid imag-
ing of olfaction by functional MRI (fMRI): Identification of presence and
type of hyposmia. J Comput Assist Tomogr 23, (5) 767-775 (1999)
Lindblom B. 1915 Diamond Court, Santa Rosa, Ca 95404, USA. CERA
Barrel Committee tasting protocol. Am J Enol Viticult 50, (4) 527-533
(1999)
Louis-Sylvestre J. Univ Paris 13, EPHE, Lab Physiol Comportement Ali-
mentaire, UFR Leonardo de Vinci, FR-93017 Bobigny, France. Perception
and food behaviour: The specific case of fats (French, English Abstract).
Ol Corps Gras Lipides 6, (4) 311-314 (1999)
Ott A, Hugi A, Baumgartner M, Chaintreau A*. *Firmenich Co, 1 Route
Jeunes, CP 239, CH-1211 Geneva 8, Switzerland. Sensory investigation of
yogurt flavor perception: Mutual influence of volatiles and acidity. J Agric
Food Chem 48, (2) 441-450 (2000)
Pelchat ML, Schaefer S. Monell Chem Senses Ctr, 3500 Market St, Phila-
delphia, Pa 19104, USA. Dietary monotony and food cravings in young
and elderly adults. Physiol Behav 68, (3) 353-360 (2000)
Peri I, Mamrud-Brains H, Rodin S, Krizhanovsky V, Shai Y, Nir S, Naim
M*. *Hebrew Univ, Fac Agr Food & Environm Qual Sci, Inst Biochem
Food Sci & Nutr, POB 12, IL-76100 Rehovot, Israel. Rapid entry of bitter
Copyright  2000 John Wiley & Sons, Ltd.
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
and sweet tastants into liposomes and taste cells: Implications for signal
transduction. Am J Physiol 278, (1 Pt 1) C17-C25 (2000)
Piggott JR, Hunter EA. Univ Strathclyde, Dept Biosci & Biotechnol, 204
George St, Glasgow G1 1WX, Scotland. Evaluation of assessor perform-
ance in sensory analysis (Review). Ital J Food Sci 11, (4) 289-304 (1999)
Seppelt B, Zunft HJF. Deutsch Inst Ernahrungsforsch, Arthur Scheunert
Allee 114-116, DE-14558 Bergholz Rehbrucke, Germany. Sensitivity and
preference for sweet taste during a long-term change in the dietary carbo-
hydrate consumption (German, English Abstract). Ernahr-Umsch 47, (1)
4-9 (2000)
Singer LK, York DA*, Berthoud HR, Bray GA. *Pennington Biomed Res
Ctr, 6400 Perkins Rd, Baton Rouge, La 70808, USA. Conditioned taste
aversion produced by inhibitors of fatty acid oxidation in rats. Physiol Be-
hav 68, (1-2) 175-180 (1999)
Sobel N, Khan RM, Hartley CA, Sullivan EV, Gabrieli JDE. Stanford
Univ, Program Neurosci, Jordan Hall Bldg 420, Stanford, Ca 94305, USA.
Sniffing longer rather than stronger to maintain olfactory detection thresh-
old. Chem Senses 25, (1) 1 (2000)
Stasiak M, Zernicki B*. *M Nencki Inst Expt Biol, Dept Neurophysiol, 3
Pasteur St, PL-02093 Warsaw, Poland. Food conditioning is impaired in
cats deprived of the taste of food in early life. Neurosci Lett 279, (3) 190-
192 (2000)
Stephan FK, Smith JC, Fisher E. Florida State Univ, Dept Psychol, Neuro-
sci Program, Tallahassee, Fl 32306, USA. Profound conditioned taste aver-
sion induced by oral consumption of 2-deoxy-D-glucose. Physiol Behav
68, (1-2) 221-226 (1999)
Stevenson RJ, Prescott J, Boakes RA. Macquarie Univ, Dept Psychol, Nth
Ryde, NSW 2109, Australia. Confusing tastes and smells: How odours can
influence the perception of sweet and sour tastes. Chem Senses 24, (6)
627-636 (1999)
Sulmont C, Lesschaeve I, Sauvageot F, Issanchou S. INRA, Lab Rech
Aromes, BV 1540, FR-21034 Dijon, France. Comparative training proce-
dures to learn odor descriptors: Effects on profiling performance. J Sens
Stud 14, (4) 467-490 (1999)
Weiss C. Univ Giessen, Inst Ernahrungswissensch, Goethestr 55, DE-
35390 Giessen, Germany. Seeing, touching, tasting and smelling: Educa-
tional sensory training program for kindergarten (Editorial) (German).
Ernahr-Umsch 46, (11) B45-B48 (1999)
Wrzesniewski A, McCauley C, Rozin P. 44 West 4th St, Suite 7-55, New
York, NY 10012, USA. Odor and affect: Individual differences in the im-
pact of odor on liking for places, things and people. Chem Senses 24, (6)
713-721 (1999)
Yamamoto Y, Nakabayashi M. Osaka City Univ, Fac Human Life Sci,
Dept Food & Nutr, Sumiyoshi ku, Sugimoto 3-3-138, Osaka 558 8585, Ja-
pan. Enhancing effect of an oil phase on the sensory intensity of salt taste
of NaCl in oil/water emulsions. J Texture Stud 30, (5) 581-590 (1999)
Zellner DA, Whitten LA. Shippensburg Univ, Dept Psychol, Shippens-
burg, Pa 17257, USA. The effect of color intensity and appropriateness on
color-induced odor enhancement. Am J Psychol 112, (4) 585-604 (1999)
7 Apparatus & Methodology
Andriot I, Marin I, Feron G, Relkin P, Guichard E. INRA, Lab Rech
Aromes, 17 rue Sully, FR-21034 Dijon, France. Binding of benzaldehyde
by β-lactoglobulin, by static headspace and high performance liquid chro-
matography in different physico-chemical conditions. Lait 79, (6) 577-586
(1999)
Baller MK, Lang HP*, Fritz J, Gerber C, Gimzewski JK, Drechsler U,
Rothuizen H, Despont M, Vettiger P, Battiston FM, Ramseyer JP, Fornaro
P, Meyer E, Guntherodt HJ. *IBM Corp, Zurich Res Lab, Nanoscale Sci
Dept, Div Res, Saumerstr 4, CH-8803 Ruschlikon, Switzerland. A cantile-
ver array-based artificial nose. Ultramicroscopy 82, (1-4) 1-9 (2000)
Buchgraber M, Ulberth F. Univ Agr Sci, Dept Dairy Res & Bacteriol, Gre-
gor Mendel Str 33, AU-1180 Vienna, Austria. Precision and accuracy of
the Likens-Nickerson method for the quantification of cheese flavour com-
ponents. Milchwissenschaft 54, (12) 677-679 (1999)
Canac-Arteaga D, Viallon C, Berdague JL*. *INRA, Lab Flaveur, Rech
Viande Stn, FR-63122 Ceyrat, France. Effect of a dry purge step on the
analysis by dynamic headspace: GC/MS of the volatile fraction of a
cheese. Analusis 27, (9) 780-785 (1999)
De Quiros AIRB, Lopez-Hernandez J*, Gonzalez-Castro MJ, De la Cruz-
Garcia C, Simal-Lozano J. *Univ Santiago de Compostela, Fac Pharm,
Flavour Fragr. J., 15: 206-213 (2000)
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
Nutr & Bromatol Grp, Dept Analyt Chem Nutr & Bromatol, ES-15706 La
Coruna, Spain. Comparison of volatile components in raw and cooked
green beans by GC-MS using dynamic headspace sampling and micro-
wave desorption. Eur Food Res Technol 210, (3) 226-230 (1999)
Dupire S. Address not available. Determination of DMS and other volatile
compounds in beer by headspace capillary gas chromatography and flame
ionisation detection (German, English Abstract). Monatsschr Brauwissen
53, (1-2) 8-11 (2000)
Ehlers D. Tech Fachhsch Berlin, Fachbereich 5, Studiengang Lebensmit-
teltechnol, DE-10785 Berlin, Germany. HPLC analysis of commercial
products containing vanilla or vanilla flavourings (German, English Ab-
stract). Dtsch Lebensm Rundsch 95, (11) 464-467 (1999)
Elortondo FJP, Barcenas P, Casas G, Salmeron J, Albisu M. Univ Pais
Vasco, Fac Farm, Area Nutr & Bromatol, Paseo Univ 7, ES-01006 Vitoria,
Spain. Development of standardized sensory methodologies: Some applica-
tions to Protected Designation of Origin cheeses (French). Sci Aliment 19,
(5) 543-558 (1999)
Engel W, Bahr W, Schieberle P*. Deutsch Forsch Anstalt Lebensmittel-
Chem, Lichtenbergstr 4, DE-85748 Garching, Germany. Solvent assisted
flavour evaporation: A new and versatile technique for the careful and di-
rect isolation of aroma compounds from complex food matrices. Eur Food
Res Technol 209, (3-4) 237-241 (1999)
Ferreira V, Hernandez-Orte P, Escudero A, Lopez R, Cacho J. Univ Zara-
goza, Fac Sci, Dept Analyt Chem, ES-50009 Zaragoza, Spain. Semiprepa-
rative reversed-phase liquid chromatographic fractionation of aroma ex-
tracts from wine and other alcoholic beverages. J Chromatogr A 864, (1)
77-88 (1999)
Francioli S, Guerra M, Lopez-Tamames E*, Guadayoi JM, Caixach J.
*Univ Barcelona, Dept Nutr & Bromatol, Avda Joan XXIII, ES-08028
Barcelona, Spain. Aroma of sparkling wines by headspace/solid phase mi-
croextraction and gas chromatography/mass spectrometry. Am J Enol Viti-
cult 50, (4) 404-408 (1999)
Guillen MD, Sopelana P, Partearroyo MA. Univ Pais Vasco, Fac Farm,
Paseo Univ 7, ES-01006 Vitoria, Spain. Determination of polycyclic aro-
matic hydrocarbons in commercial liquid smoke flavorings of different
compositions by gas chromatography-mass spectrometry. J Agric Food
Chem 48, (2) 126-131 (2000)
Hill PG, Smith RM. Brauerei Beck & Co, Deich 18-19, DE-28199 Bre-
men, Germany. Determination of sulphur compounds in beer using head-
space solid-phase microextraction and gas chromatographic analysis with
pulsed flame photometric detection. J Chromatogr A 872, (1-2) 203-214
(2000)
Jagerdeo E, Passetti E, Dugar SM. US Dept Treasury, Bureau Alcohol To-
bacco & Firearms, Natl Lab Ctr, Rockville, Md 20850, USA. Liquid chro-
matography determination of vanillin and related aromatic compounds. J
AOAC Int 83, (1) 237-240 (2000)
Jung DM, De Ropp JS, Ebeler SE*. *Univ Calif, Dept Viticulture & Enol,
1 Shields Ave, Davis, Ca 95616, USA. Study of interactions between food
phenolics and aromatic flavors using one- and two-dimensional 1H NMR
spectroscopy. J Agric Food Chem 48, (2) 407-412 (2000)
Karcher A, El Rassi Z*. *Oklahoma State Univ, Dept Chem, Stillwater,
Ok 74078, USA. Capillary electrophoresis of glucosinolates and their deg-
radation products. Electrophoresis 20, (15-16) 3181-3189 (1999)
Kelly J, Chapman S, Brereton P, Bertrand A, Guillou C, Wittkowski R.
MAFF, CSL, Food Sci Lab, Norwich Res Pk, Norwich NR4 7UQ, Eng-
land. Gas chromatographic determination of volatile congeners in spirit
drinks: Interlaboratory study. J AOAC Int 82, (6) 1375-1388 (1999)
Kim KH, Hong JA*. *Univ Calif, Dept Chem & Biochem Engn, Irvine,
Ca 92697, USA. Dynamic extraction of spearmint oil components by using
supercritical CO2. Separ Sci Technol 35, (2) 315-322 (1999)
Lallemand M, Giboreau A, Rytz A, Colas B*. *ENSBANA, Dept
BPCPSA, Dept Biochim, 1 Esplanade Erasme, FR-21000 Dijon, France.
Extracting parameters from time-intensity curves using a trapezoid model:
The example of some sensory attributes of ice cream. J Sens Stud 14, (4)
387-400 (1999)
Langlois D. INRA, Rech Aromes Lab, 17 rue Sully, FR-21034 Dijon,
France. The instrumental analysis of the aroma of foods (French, English
Abstract). Ol Corps Gras Lipides 6, (4) 325-329 (1999)
Long LH, Chua D, Kwee T, Halliwell B*. *Natl Univ, Dept Biochem,
SG-119260 Singapore, Rep Singapore. The antioxidant activities of sea-
sonings used in Asian cooking. Powerful antioxidant activity of dark soy
sauce revealed using ABTS assay. Free Radic Res 32, (2) 181-186 (2000)
Paugam L, Menard R*, Larue JP, Thouvenot D. *Technopole Brest Iroise,
Copyright  2000 John Wiley & Sons, Ltd.
213
Lab Microbiol & Securit Alimentaire, FR-29280 Plouzane, France. Opti-
mization of glucosinolate separation by micellar electrokinetic capillary
chromatography using a Doehlert’s experimental design. J Chromatogr A
864, (1) 155-162 (1999)
Pollien P, Fay LB, Baumgartner M, Chaintreau A*. *Firmenich Co, 1
Route Jeunes, CP 239, CH-1211 Geneva 8, Switzerland. First attempt of
odorant quantitation using gas chromatography-olfactometry. Anal Chem
71, (23) 5391-5397 (1999)
Quattrini F, Biressi G, Juza M, Mazzotti M, Fuganti C, Morbidelli M*.
*ETH Zurich, Tech Chem Lab, Universitatsstr 6, CH-8092 Zurich, Swit-
zerland. Enantiomer separation of α-ionone using gas chromatography
with cyclodextrin derivatives as chiral stationary phases. J Chromatogr A
865, (1-2) 201-210 (1999)
Richling E, Kleinschnitz M, Schreier P*. *Univ Wurzburg, Lehrstuhl Le-
bensmittelchem, Hubland, DE-97074 Wurzburg, Germany. Analysis of
heterocyclic aromatic amines by high resolution gas chromatography/mass
spectrometry: A suitable technique for the routine control of food and pro-
cess flavours. Eur Food Res Technol 210, (1) 68-72 (1999)
Ridgway C, Chambers J, Portero-Larragueta E, Prosser O. Cent Sci Lab,
Sand Hutton, York YO41 1LZ, England. Detection of mite infestation in
wheat by electronic nose with transient flow sampling. J Sci Food Agric
79, (15) 2067-2074 (1999)
Scalia S, Giuffreda L, Pallado P. Univ Ferrara, Dept Pharm Sci, via Fos-
sato di Mortara 17, IT-44100 Ferrara, Italy. Analytical and preparative su-
percritical fluid extraction of chamomile flowers and its comparison with
conventional methods. J Pharmaceut Biomed Anal 21, (3) 549-558 (1999)
Seeman JI, Fournier JA, Paine JB, Waymack BE. Phillip Morris Inc, POB
26583, Richmond, Va 23261, USA. The form of nicotine in tobacco. Ther-
mal transfer of nicotine and nicotine acid salts to nicotine in the gas phase.
J Agric Food Chem 47, (12) 5133-5145 (1999)
Senorans FJ, Ibanez E, Cavero S, Tabera J, Reglero G*. *Univ Autonoma,
Dept Ciencia & Tecnol Alimentos, Ciudad Univ Cantoblanco, ES-28049
Madrid, Spain. Liquid chromatographic-mass spectrometric analysis of
supercritical-fluid extracts of rosemary plants. J Chromatogr A 870, (1-2)
491-500 (2000)
Shen N, Duvick S, White P, Pollak L*. *Iowa State Univ, USDA/ARS,
Dept Agron, 1405 Agron Res Unit, Ames, Ia 50011, USA. Oxidative sta-
bility and AromaScan analyses of corn oils with altered fatty acid content.
J Am Oil Chem Soc 76, (12) 1425-1430 (1999)
Sinesio F, Di Natale C, Quaglia GB, Bucarelli FM, Moneta E, Macagnano
A, Paolesse R, D’Amico A. Ist Nazl Nutr, via Ardeatina 546, IT-00178
Rome, Italy. Use of electronic nose and trained sensory panel in the
evaluation of tomato quality. J Sci Food Agric 80, (1) 63-71 (2000)
Stasko A, Rapta P, Malik F. Slovak Tech Univ, Lehrstuhl Phys Chem,
SK-81237 Bratislava, Slovakia. Characterisation of beer stability by means
of spin trapping (an EPR study) (German, English Abstract). Monatsschr
Brauwissen 53, (1-2) 4-7 (2000)
Stien G, Blanchard F, Rondags E, Marc I*. *CNRS, UPR 6811, Lab Sci
Genie Chim, 13 rue Bois Champelle, FR-054500 Vandoeuvre-les-Nancy,
France. An on-line method for the measurement of diacetyl and acetalde-
hyde in yoghurt, fermented milk, butter and margarine (French, English
Abstract). Lait 79, (6) 615-624 (1999)
Uchida M, Ono M. Suntory Ltd, Res Ctr, 1-1-1 Wakayamadai, Shima-
moto, Osaka 618 8503, Japan. Technological approach to improve beer
flavour stability: Analysis of the effect of brewing processes on beer fla-
vour stability by the electron spin resonance method. J Am Soc Brew
Chemist 58, (1) 8-13 (2000)
Uchida M, Ono M. Address as above. Technological approach to improve
beer flavor stability: Adjustments of wort aeration in modern fermentation
systems using the electron spin resonance method. J Am Soc Brew Chemist
58, (1) 30-37 (2000)
Winquist F, Holmin S, Krantz-Rulcker C, Wide P, Lundstrom I. Linkoping
Univ, Dept Phys & Measurement Technol, Swedish Sensor Ctr, SE-58183
Linkoping, Sweden. A hybrid electronic tongue. Anal Chim Acta 406, (2)
147-158 (2000)
Winquist F, Wide P, Eklov T, Hjort C, Lundstrom I. Address as above.
Crispbread quality evaluation based on fusion of information from the sen-
sor analogies to the human olfactory, auditory and tactile senses. J Food
Process Eng 22, (5) 337-358 (1999)
Young H, Rossiter K, Wang M, Miller M. Hort & Food Res Inst New
Zealand Ltd, Mt Albert Res Ctr, Private Bag 92 169, Auckland, New Zea-
land. Characterization of Royal Gala apple aroma using electronic nose
technology-potential maturity indicator. J Agric Food Chem 47, (12)
5173-5177 (1999)
Flavour Fragr. J., 15: 206-213 (2000)