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By James C. Boudreau (Eds.)

content material: flavor and the flavor of meals / James C. Boudreau, Joseph Oravec, Nga Kieu Hoang, and Thomas D. White --
The umami flavor / Shizuko Yamaguchi --
Pungency : the stimuli and their assessment / V.S. Govindarajan --
candy and sour compounds: constitution and flavor courting / H.-D. Belitz, W. Chen, H. Jugel, R. Treleano, H. Wieser, J. Gasteiger, and M. Marsili --
Chemistry of candy peptides / Yasuo Ariyoshi --
Bitterness of peptides : amino acid composition and chain size / Karl Heinz Ney --
flavor elements of potatoes / J. Solms and R. Wyler --
The style of fish and shellfish / Shoji Konosu --
taste of browning response items / Ahmed Fahmy Mabrouk --
Concluding comments / Mitsuo Namiki.

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1974) 40: 909-915. , In: "Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors" (G. Charalambous and I. Katz, Eds) 146-183, Am. Chem. , Wash. , 1976. , In: "Gustation and Olfaction an International Symposium" (G. F. , 1971. , In: "Aroma-und Geschmacksstoffe in Lebensmitteln" (J. Solms and H. Neukom, Eds) Forster Verlag AG, Zurich, 1967, 199-221. , J. Fd. Technol. (1976) 11: 433-448. , Qual. Plant. (1976) 25: 231-246. , Z. Lebensm. -Forsch. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1979.

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Kleinman et a l . S. Dept. Health Ed. Welfare, NIH, DHEW. Pub. No. 75-653, Wash. , 1975. 7. C. , 1973. 8. , Arch. Oto. -Laryng. (1975) 210: 141. 9. , In: "Olfaction and Taste III" (C. , 1969. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1979. 1. BOUDREAU ET AL. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. , In: "Handbook of Sensory Physiology". IV. part 2, 31-50. , Arch. Hist. Jap. (1972) 34: 52-60. , Arch. Hist. Jap. (1975) 37: 395-413.

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