ADVANCES IN FOOD RESEARCH VOLUME 22 Contributors to This Volume N. T. Crosby G. Hobbs Gary E. Petrowski Y. Pomeranz R. Sawyer Samuel M. Weisberg John R. Whitaker ADVANCES IN FOOD RESEARCH VOLUME 22 Edited by C. 0. CHICHESTER The Nutrition Foundation, Inc. New York, New York and University of Rhode Island Kingston, Rhode Island G . F. STEWART University of California Davis, California E. M. MRAK University of California Davis, California Editorial Board J. F. KEFFORD S. LEPKOVSKY EDWARD SELTZER W. M. URBAIN E. C. BATE-SMITH W. H. COOK J. HAWTHORN M. A, JOSLYN J. R. VICKERY 1976 ACADEMIC PRESS New York San Francisco A Subsidiary of Harcourt Brace Jovanovich, Publishers London COPYRIGHT 0 1976, BY ACADEMIC PRESS,INC. ALL RIGHTS RESERVED. NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER. ACADEMIC PRESS, INC. 111 Fifth Avenue, New York, New York 10003 Uiiited Kingdom Edition published by ACADEMIC PRESS, INC. (LONDON) LTD. 24/28 Oval Road, London NWI LIBRARY OF CONGRESS CATALOG CARD NUMBER: 48-7808 ISBN 0- 12-016422-1 PRINTED IN THE UNITED STATES O F AMERICA CONTENTS Contributors to Volume 22 ............................................ vii N-Nitrosamines: A Review of Chemical and Biological Properties and Their Estimation in Foodstuffs .. . N T Crosby and R Sawyex I . Introduction .................................................. I1 Chemistry of Nitrosamines ........................................ I11 Biological Properties of Nitroso Compounds .......................... IV AnalyticalAspects .............................................. V Conclusions ................................................... References .................................................... . . . . 1 8 27 33 55 56 Development of Flavor. Odor. and Pungency in Onion and Garlic John R .Whitaker . I Introduction .................................................. I1 Sulfur Compounds of Intact Allium ................................. I11 Biosynthesis of Sulfur Compounds of AIliums ......................... Iv Sulfur Constituents of Crushed ANium .............................. V Methods of Measuring Allium Pungency. Flavor. and Aroma .............. VI Enzymes in Flavor. Aroma. and Pungency Development in ANium ......... VII Summary ..................................................... VIII Research Needs ................................................ References .................................................... . . . . . . . 73 74 83 90 114 116 124 125 127 Clostridium botulinum and I t s Importance in Fishery Products . G Hobbs . . I Introduction .................................................. I1 Incidence and Distribution ........................................ 111 Classification and Nomenclature . ................................... 135 137 142 V CONTENTS vi IV. Methods for Isolation and Identification . . . . . ............................. V Properties of the Toxins .......................................... VI Factors Affecting Germination. Growth. Sporulation. and Toxin Production VII Inhibition of Clostridium botulinurn ................................ VIII Reservation of Fishery Products IX Summary and Conclusions ........................................ References . ................................... .............................