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Preface This book is a result o f the symposium Chemistry and Flavor of Hispanic Foods presented at the American Chemical Society ( A C S ) National M e e t i n g held in San Diego, California on M a r c h 13-17, 2005. The symposium was sponsored by the A C S D i v i s i o n o f Agricultural and Food Chemistry, Inc. with the goal o f providing scientists and the food industry with the latest information on this expanding area. The D i v i s i o n is the leading scientific resource i n the area o f food chemistry and flavor. Hispanics are the largest and fastest-growing minority i n the United States and consumption o f Hispanic-type food has been rapidly increasing. Some o f the most popular foods, such as cheese, beans, and tea, have been subjected to little scientific investigation, w h i c h inhibits their use by food processors and in public food programs. This book covers these foods and others that are characteristic o f Hispanic cuisine. The opening chapter details the Hispanic influence i n restaurant menus, prepared foods, beverages, and flavors, and includes demographic and market data along with suggestions for food processors. F o l l o w i n g chapters describe demographics o f Hispanic snack food flavors (Chapter 2), chemistry o f Hispanic dairy products, including cheeses, creams, yogurts, and desserts (Chapter 3) as w e l l as a comparison o f M e x i c a n and European oregano (Chapter 4). M e x i c a n peppers, including chipotle, are gaining i n popularity i n the United States, and two chapters on their flavor compounds are included (Chapters 5 and 6). The chemistry and biological activity o f beans are described (Chapters 7 and 8), followed by a chapter on amaranth (Chapter 9), an ancient grain w i t h nutraceutical properties. L i m e is an important flavor i n Hispanic cuisine, and the two major lime species are compared (Chapter 10). T w o chapters (Chapters 11 and 12) on ethnic teas and their bioactive and aroma properties are included, and reveal that teas made from A r d i s i a plants have potential
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Tunick and González de Mejia; Hispanic Foods ACS Symposium Series; American Chemical Society: Washington, DC, 2006.
health benefits. The book closes with three chapters (Chapters 13-15) on chemistry, flavor, and volatile compounds i n distilled beverages and margaritas. W e thank our authors for sharing their results w i t h us i n the symposium and i n this book. W e also thank the D i v i s i o n o f Agricultural and F o o d Chemistry, Inc. for their financial support and for providing a forum for the symposium.
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Michael H . Tunick D a i r y Processing and Products Research U n i t Eastern Regional Research Center Agricultural Research Service U . S . Department o f Agriculture 600 East M e r m a i d Lane Wyndmoor, PA 19038
[email protected] Elvira González de Mejia Department o f F o o d Science and Human Nutrition University o f Illinois 228 E d w a r d R . M a d i g a n L a b 1201 West Gregory D r i v e Urbana, I L 61801
[email protected] χ
Tunick and González de Mejia; Hispanic Foods ACS Symposium Series; American Chemical Society: Washington, DC, 2006.
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Hispanic Foods
Tunick and González de Mejia; Hispanic Foods ACS Symposium Series; American Chemical Society: Washington, DC, 2006.
