عنوان

Flavor precursors :

0841222223

9780841222229

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Flavor precursors :

[Book]

thermal and enzymatic conversions : developed from a symposium sponsored by the 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 /

Roy Teranishi, editor, Gary R. Takeoka, editor, Matthias Güntert, editor.

Washington, DC :

American Chemical Society,

1992.

ix, 269 pages :

illustrations ;

24 cm.

ACS symposium series,

490

0097-6156 ;

Includes bibliographical references and index.

Thermal and enzymatic conversions of precursors to flavor compounds : an overview / Robert E. Erickson -- Monoterpene biosynthesis : cyclization of geranyl pyrophosphate to (+)-sabinene / R.B. Croteau -- Lipases : useful biocatalysts for enantioselective reactions of chiral flavor compounds / Karl-Heinz Engel -- Carboxylester-lipase-mediated reactions : a versatile route to chiral molecules / Detlef Lutz, Manfred Huffer, Doris Gerlach, and Peter Schreier -- Biosynthesis and biotechnological production of aliphatic [gamma]- and [delta]-lactones / W. Albrecht, J. Heidlas, M. Schwarz, and R. Tressl -- Precursor atmosphere technology : efficient aroma enrichment in fruit cells / Ralf G. Berger, Gerd R. Dettweiler, Gabriele M.R. Krempler, and Friedrich Drawert -- Glycosidic precursors of varietal grape and wine flavor / Patrick J. Williams, Mark A. Sefton, and I. Leigh Francis -- Glucosides of limonoids / Shin Hasegawa, Chi H. Fong, Zareb Herman, and Masaki Miyake -- Oxygenated C₁₃-norisoprenoids : important flavor precursors / Peter Winterhalter -- Free and bound flavor constituents of white-fleshed nectarines / Gary R. Takeoka, Robert A. Flath, Ron G. Buttery, Peter Winterhalter, Matthias Güntert, David W. Ramming, and Roy Teranishi -- Thermally degraded thiamin : a potent source of interesting flavor compounds / Matthias Güntert, J. Brüning, R. Emberger, R. Hopp, M. Köpsel, H. Surburg, and P. Werkhoff -- Formation of furaneol in heat-processed foods / Peter Schieberle -- Flavor compounds formed from lipids by heat treatment / T. Shibamoto and H. Yeo -- Formation of meatlike flavor compounds / Werner Grosch and Gabriele Zeiler-Hilgart -- Peptides as flavor precursors in model Maillard reactions / Chi-Tang Ho, Yu-Chiang Oh, Yuangang Zhang, and Chi-Kuen Shu -- Meat flavor generation from cysteine and sugars / K.B. de Roos -- Analysis, structure, and reactivity of 3-deoxyglucosone / H. Weenen and S.B. Tjan -- Formation of smoke flavor compounds by thermal lignin degradation / Reiner Wittkowski, Joachim Ruther, Heike Drinda, and Foroozan Rafiei-Taghanaki -- Reaction kinetics for the formation of oxygen-containing heterocyclic compounds in model systems / J.P. Schirle-Keller and G.A. Reineccius.

0

Biochemistry, Congresses.

Flavor, Congresses.

Food-- Composition, Congresses.

Metabolism, Congresses.

Q505

Güntert, Matthias.

Takeoka, Gary R.

Teranishi, Roy,1922-2000.

American Chemical Society., Division of Agricultural and Food Chemistry.

American Chemical Society., Meeting(202nd :1991 :, New York, N.Y.)

Chemical Congress of North America(4th :1991 :, New York, N.Y.)

20161019011310.0

[Book]

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