Flavor Precursors: Thermal and Enzymatic ConversionsPresents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Presents complex model systems relating to the generation of processed flavors and examines the challenging analytical problems they present. Includes contributions from leading flavor chemists from Australia, Europe and the United States. |
Contents
Cyclization of Geranyl | 8 |
Useful Biocatalysts for Enantioselective | 21 |
A Versatile | 32 |
Copyright | |
15 other sections not shown
Common terms and phrases
1992 American Chemical 3-deoxyglucosone acetate aglycones alcohol aldehydes Amadori American Chemical Society amino acids amounts apple aroma B-damascenone Biol biosynthesis carotenoid catalyzed Chardonnay Chem Chemistry chiral chromatography citrus concentration constituents Croteau cyclization cysteine cysteine-sugar degradation products derivatives diol enantiomeric enantiomers enantioselectivity enzymatic enzyme esterification esters ethyl extract FF-SH Figure flavor compounds flavor development flavor precursors Food Chem formed fraction fructose FURAN FURFURAL geranyl pyrophosphate glucose glucosides glycine grape guaiacol headspace heated hydrolysates hydroxy identified intermediates isolated isomeric isomers juice ketones kinetic lactones limonin limonoid limonoid glucosides lipase Maillard reaction mass spectrum MF-SH mixture model systems monoterpene nectarine nomilin norisoprenoids odor OH OH optically oxidation P. J. Agric pathways phenolic phosphate Phytochemistry pyrazines quince reactivity ribose Riesling sabinene sample Scheme Schreier sensory side chain substrate sugar Table temperature Teranishi theaspiranes thermal thiamin thiophene Tressl volatiles wine Winterhalter y-decalactone yeast