BIOLOGY 415 PLANT CONSTITUENTS AND THEIR FUNCTIONS. Winter Term, 2000

Selected References on Flavors, Tastes and Odors: SELECTED REFERENCES


Acree, T. E. and R. Teranishi (eds.) 1993 Flavor Science: Sensible Principles and Techniques. Am. Chem. Soc., Washington, DC.

Baerheim Svendsen, A. and J. J. C. Schaffer (eds.) 1985 Essential Oils and Aromatic Plants. Martinus Nijhoff/Dr. W. Junk Publs. Dordrecht, Netherlands.

Barinaga, M. 1991 How the nose knows: Olfactory receptor cloned. Science 252: 209-210.

Bauer, K. and D. Garbe 1985 Common Fragrance and Flavor Materials. VCH Publs., Inc., NY.

Blonston, G. 1985 The biochemistry of Bacchus. Science 85 (Oct.): 69-75. A "wheel of flavors" showing several hierarchies of flavor classes is shown on p. 74.

Cagan, R. H. and M. R. Kare (eds.) 1981 Biochemistry of Taste and Olfaction. Academic Press, NY.

Chadwick, D. J. and J. Marsh and J. Goode (eds.) 1993 The Molecular Basis of Taste Transduction. John Wiley & Sons, NY.

Charalambous, G. and G. E. Inglett (eds.) 1978 Flavor of Foods and Beverages, Academic press, NY.

Compadre, C. M. et al. 1985 Hernandulein: An intensely sweet compound discovered by review of ancient literature. Science 227: 417-419.

Dethier, V. G. 1978 Other tastes, other worlds Science 201: 224-228.

Doty, R. L. et al. 1984 Smell identification ability: Changes with age. Science 226: 1441-1443. Olfactory ability declines markedly in older people.

Doty, R. L. (ed.) 1995 Handbook of Olfaction and Gustation. M. Dekker, NY.

Dravnieks, A. 1982 Odor quality: Semantically generated multidimensional profiles are stable. Science 218: 799-801.

Eskin, N. A. M. 1979 Plant Pigments, Flavors and Textures. Acad. Press, NY.

Farrell, K. T. 1985 Spices, Condiments and Seasonings. Chemical Publ. Co., NY.

Finger, T. E. and W. L. Silver (eds.) 1987 Neurobiology of Taste and Smell. J. Wiley and Sons, NY.

Freedman, D. H. 1993 In the realm of the chemical. Discover 14(June): 68-76.

Furia, T. E. and N. Belania. (eds) 1975 CRC Fenaroli's Handbook of Flavor Ingredients. CRC Press, Boca Raton, FL.

Gibbons, B. 1986 The intimate sense of smell. Natl. Geogr. 170(Sept.): 324-361.

Green, T. 1991 Making scents is more complicated than you'd think. Smithsonian 22: 52-61.

**Harborne, J. B. 1993 Introduction to Ecological Biochemistry, 4th edn. Academic Press, London. pp. 162-185 cover flavors and animal feeding preferences in a very readable way.

Harborne, J. B., and H. Baxter 1993. Phytochemical Dictionary. A Handbook of Bioactive Compounds from Plants. Taylor and Francis, London. Many plant secondary compounds are listed according to their chemical group.

Harper, R., E. C. Bate-Smith and D. G. Land 1968 Odour Description and Odour Classification. J. and A. Churchill, Ltd., London.

Haslam, E. 1989. Plant Polyphenols, Vegetable Tannins Revisited. Cambridge Univ. Press, Cambridge. pp. 195-214 deal with astringency.

Heath, H. B. 1981 Source Book of Flavors. Avi Publishing Co., Westport, CT.

Hesman, T. 2000. Meaty receptor helps the tongue savor flavor. Science News 157: 68.

Ho, C.-T. and T. G. Hartman (eds.) 1994 Lipids in Food Flavors. Am. Chem. Soc.,.Washington, DC.

Hulme, A. C. (ed.) 1970, 1971 The Biochemistry of Fruits and their Products, Vols. 1 and 2. Academic Press, London. An extensive compilation of flavor components in fruits.

Inglett, G. E. 1975 Protein sweeteners, pp. 265-280 in The Chemistry and Biochemistry of Plant Proteins. J. B. Harborne and C. F. Van Sumere (eds.), Academic Press, London.

Jellinek, J. S. 1975 The Use of Fragrance in Consumer Products. J. Wiley and Sons, NY.

Jen, J. J. (ed.). 1989. Quality Factors of Fruits and Vegetables: Chemistry and Technology. Am. Chem. Soc., Washington. Reviews the chemical bases of color, flavor, texture and nutritional value. Also effects of processing for food use.

Johnson, A. E., H. E. Nursten and A. A. Williams 1971 Vegetable volatiles: A survey of components identified. Chem. Ind. 556-565, 1212-1224.

Kaiser, R. 1993 The Scent of Orchids. Elsevier Science Publs., Amsterdam.

Kretchmer, N. and C. B. Hollenbeck (eds.) 1991 Sugars and Sweeteners. CRC Press, Boca Raton.

Lawless, H. T. and B. P. Klein (eds.) 1991 Sensory Science Theory and Applications in Foods. Marcel Dekker, Inc., NY.

Lawrence, B. M., B. D. Mookherjee and J. Willis (eds.) 1988 Flavors and Fragrances: A World Perspective. Elsevier, Amsterdam.

Leung, A. Y., 1980. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. John Wiley and Sons, Somerset, NJ.

Lewis, Y. S. 1984 Spices and Herbs for the Food Industry. Chemical Publ. Co., NY.

Linskens, H. F. and J. F. Jackson (eds.) 1991 Essential Oils and Waxes. Springer-Verlag, Berlin.

Maarse, H. (ed.) 1991 Volatile Compounds in Foods and Beverages. Marcel Dekker, Inc., NY.

Macheix, J., A. Fleuriet, and J. Billot 1990. Fruit Phenolics. CRC Press, Inc., Boca Raton, FL.

Margaris, N., A. Koedam and D. Vokou (eds.) 1982. Aromatic Plants: Basic and Applied Aspects. Martinus Nijhoff Publ., Dordrecht, the Netherlands.

*McGee, H. 1984 On Food and Cooking: The Science and Lore of the Kitchen. Scribner's, NY. pp. 560-574 cover taste and smell in a brief and very readable way.

*McGee, H. 1992 The Curious Cook. More Kitchen Science and Lore. MacMillan Publ. Co., NY. Individual chapters deal with such esoteric topics as browning of vegies and fruits, unpuckering persimmons and the physiology of taste.

Metcalf, R. L and E. R. Metcalf 1992 Plant Kairomones in Insect Ecology and Control. Chapman and Hall, NY.

Mussinan, C. J. and M. E. Keelan (eds.) 1994 Sulfur Compounds in Foods. Am. Chem. Soc., Washington, DC.

Parry, J. W. 1968 The Story of Spices, Vol. II. Their Morphology, Histology and Chemistry. Chemical Publ. Co.

Pennisi, E. 1992 Valentine bind. Science News 141: 110-111. A discussion of the nature of the "sweet tooth".

Perkins, S. 2000 Eau brother! Electronic noses provide a new sense of the future. Science News 157: 125-127.

Pyrbus, D. and J. H. Stocker (eds.) 1999. The Chemistry of Fragances. Royal Soc. Of Chemistry, Cambridge, United Kingdom.

Rosenthal, G. A. and D. H. Janzen (eds.) 1979 Herbivores. Their Interaction with Secondary Plant Metabolites. Academic Press, NY. Various factors influencing food selection by herbivores are reviewed.

Rouhi, A. M. 1999. Perfumes: A whiff of chemistry. C & E News (Oct. 25, 1999) pp.38-46.

Rouseff, R. L. and M. M. Leahy (eds.) 1995 Fruit Flavors: Biogenesis, Characterization, and Authentication. American Chemical Society, Washington, DC

Rouseff, R. L. and M. M. Leahy (eds.) 1995 Fruit Flavors: Biogenesis, Characterization, and Authentication. Am. Chem. Soc., Washington, DC.

Saxby, M.J. (ed.) 1993 Food Taints and Off-flavours. Blackie Academic & Professional, London.

Schery, R. W. 1972 Essential oils for perfumes, flavors, and industrial uses. pp. 261-292 in Plants for Man (2nd edn), Prentice-Hall, Inc.

Sharkey, T. D., E. A. Holland and H. A. Mooney (eds.). 1991. Trace Gas Emissions by Plants. Academic Press, San Diego.

Skelly, C. J. and J. Kim 1993 Potentially sweet compounds from plants: Techniques of isolation and identification. pp. 173- in Bioactive Natural Products. S. M. Colegate and R. J. Molyneux (eds.), CRC Press, Boca Raton, FL.

Spanier, A.M., H. Okai and M. Tamura (eds.) 1993 Food Flavor and Safety: Molecular Analysis and Design. Am. Chem. Soc., Washington, DC.

Swift, K. A. D. (ed.) 1997 Flavours and Fragrances. Royal Society of Chemistry Information Services, Cambridge.

Takeoka, G. R. et al. (eds.) 1996 Biotechnology for Improved Foods and Flavors. American Chemical Society, Washington, DC.

Teranishi, R., R. G. Buttery and F. Shahidi 1989 Flavor Chemistry: Trends and Developments. Am. Chem. Soc., Washington, DC.

Teranishi, R., R. G. Buttery and H. Sugisawa (eds.) 1989 Bioactive Volatile Compounds from Plants. Am. Chem. Soc., Washington, DC.

Teranishi, R., G. R. Takeoka and M. Guntert (eds.) 1992 Flavor Precursors: Thermal and Enzymatic Conversions. Am. Chem. Soc., Washington, DC.

Theimer, E. T. (ed.) 1982 Fragrance Chemistry. Academic Press, NY.

Travis, J. 1999 Making sense of scents. Science News 155: 236-238.

Tripp, N. 1985 The miracle berry. Horticulture 63: 58-72. - A story about an attempt to develop the miracle berry as an artificial sweetener including industrial intrigue and the very high stakes in the artificial sweetener industry.

Van Toller, S. and G. H. Dodd (eds.) 1989 Perfumery. Chapman and Hall, NY.

Van Toller, S. and G. H. Dodd (eds.) 1992 Fragrance. The Psychology and Biology of Perfume. Elsevier, NY.

Verzele, M. and D. DeKeukeleire (eds.) 1991 Chemistry and Analysis of Hop and Beer Bitter Acids. Elsevier, Amsterdam.

Vogel, S. 1990 The Role of Scent Glands in Pollination: On the Structure and Function of Osmophores. Smithsonian Institution Libraries, Washington, DC.

Wagner, G. J. 1990. Secreting glandular trichomes: More than just hairs. Plant Physiol. 96: 675-679.

Walters, D. E., F. T. Orthoefer and G. E. Dubois (eds.) 1991 Sweeteners: Discovery, Molecular Design, and Chemoreception. American Chemical Soc., Washington, DC.

Warren, C. B. and J. P. Walradt (eds.) 1984 Computers in Flavor and Fragrance Research. American Chemical Society, Washington, DC.

Weiss, E.A. 1997 Essential Oil Crops. CAB International, Wallingford, United Kingdom.

Williams, N. H. 1983 Floral fragrances as cues in animal behavior. pp. 50-72 in Handbook of Experimental Pollination Biology. C. E. Jones and R. J. Little (eds.), Van Nostrand Reinhold Co., Inc., NY.

Yamaguchi, K. and T. Shibamoto 1981 Volatile constituents of green tea, gykuro (Camellia sinensis L. var. Yabutika). J. Agric. Food Chem. 29: 366-370.


* Special interest.

** Suggested reading.


Return to the Biology 415 Home Page.