Carotenoid-derived aroma compounds
著者
書誌事項
Carotenoid-derived aroma compounds
（ACS symposium series, 802）
American Chemical Society, c2002
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注記
Based on a symposium presented at the 219th Meeting of the ACS, March 26-30 2000, San Francisco, Calif. - Preface
Includes bibliographical references and indexes
内容説明・目次
内容説明
Although many aspects of caotenoids research are comprehensively covered in recent monographs, the aroma chemistry of carotenoid-derived compounds has not been explored. Carotenoid-Derived Aroma Comounds highlights the importance that carotenoid metabolites have in the flavour and fragrance industry. The volume provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compounds. The volume includes discussion on the
(bio)generation and means for biotechnical and thermal formation as well as the occurence and generation of carotenoid-derived aroma compounds in tabacco, tea, flower, scents, fruits, spices, grapes, and wine
目次
- Preface
- 1. Carotenoid-Derived Aroma Compounds: An Introduction
- PART 1: ANALYSIS
- 2. Analysis of Norisoprenoid Aroma Precursors
- 3. HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors
- 4. CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds
- 5. Anaylzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry
- PART 2: BIOGENESIS AND BIOTECHNOLOGY
- 6. Carotenoid Cleavage Enzymes in Animals and Plants
- 7. Identification of *b-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascena Mill.)
- 8. Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids
- PART 3: THERMAL GENERATION
- 9. Thermal Generation of Carotenoid-Derived Compounds
- PART 4: OCCURRENCE
- 10. Carotenoid-Derived Aroma Compounds in Tobacco
- 11. Carotenoid-Derived Aroma Compounds in Tea
- 12. Carotenoid-Derived Aroma Compounds in Flower Scents
- 13. Bound Volatiles in Brown Boronia Flowers (Boronia megastigma)
- 14. C13-Norisoprenoids in the Aroma of Colombian Tropical Fruits
- 15. Carotenoid Degradation Products in Paprika Powder
- 16. Flavor Chemistry of Saffron
- PART 5: OCCURRENCE IN GRAPES AND WINE
- 17. The Formation of *b-Damascenone in Wine
- 18. C13-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars
- 19. Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes
- 20. The Significatnce of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines
- 21. Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Considerations on the Kinetics
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