Flavor precursors : thermal and enzymatic conversions
著者
書誌事項
Flavor precursors : thermal and enzymatic conversions
（ACS symposium series, 490）
American Chemical Society, 1992
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注記
Developed from a symposium sponsored by Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991"
Includes bibliographical references and index
内容説明・目次
内容説明
Presents state-of-the-art information on flavour precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavour mixtures. Discusses processed flavours whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavours by thermal reactions. Presents complex model systems relating to the
generation of processed flavours and examines the challenging analytical problems they present. Includes contributions from leading flavour chemists from Australia, Europe and the United States.
目次
- Thermal and Enzymatic Conversions of Precursors to Flavor Compounds: An Overview
- Monoterpene Biosynthesis: The Cyclization of Geranyl Pyrophosphate to (+)-Sabinene
- Lipases: Useful Biocatalysts for Enantioselective Reactions of Chiral Flavor Compounds
- Carboxylester-Lipase Mediated Reactions: A Versatile Route to Target the Chiral Molecules
- Biosynthesis and Studies on the Biotechnological Production of Aliphatic *g- and *d-Lactones
- Precursor Atmospheric Technology: Efficient Aroma Enrichment in Fruit Cells
- Glycosidic Precursors of Varietal Grape and Wine Flavor
- Glucosides of Limonoids
- Oxytenated C[1[3-Norisoprenoids: Important Flavor Precursors
- Free and Bound Flavor Constituents of White-Fleshed Nectarine
- Thermally Degraded Thiamin: A Potent Source of Interesting Flavor Compounds
- Studies on the Formation of Furaneol in Heat-Processed Foods
- Flavor Compounds Formed from Lipids by Heat Treatment
- Formation of Meat-like Flavor Compounds
- Peptides as Flavor Precursors in Model Maillard Reactions
- Meat Flavor Generation from Cysteine and Sugars
- Analysis and Reactivity of Glucosones
- Formation of Smoke Flavor Compounds by Thermal Lignin Degradation
- Reaction Kinetics for the Formation of Heterocyclic Compounds in a Temperature and Pressure Controlled Experiment
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