Biogeneration of aromas
Thomas H. Parliment, Rodney Croteau, American Chemical Society. Division of Agricultural and Food Chemistry
American Chemical Society, 1986 - Religion - 397 pages
Provides an overview on flavor isolation as well as description of new advances in the enzymatic, fermentative, and molecular biological approaches to the generation of aromatic chemicals. The 29 chapters are divided into six sections: Perspectives, Analytical Methodology, Biosynthetic Pathways, Metabolism of Specific Compounds, Biogeneration of Selected Aromas, and Summary. Includes a special discussion on the emerging field of biotechnology and its possible application to flavor and aroma chemical production.
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1986 American Chemical accumulation acetaldehyde activity Agric alcohols aldehydes American Chemical Society amino acids analysis aroma chemicals aroma compounds Biochem biosynthesis butterfat capillary cell cultures Cheddar cheese Chem chromatography column components concentration Croteau cyclases cyclization Dairy derived distillation disulfide enzymatic enzyme esters ethanol ethyl acetate extraction fatty acids fermentation Figure flavor compounds flavoring materials Food Chem formation fractions fruit gas chromatographic geranyl pyrophosphate glucose glycosides grapes headspace hexane HRGC hydroperoxide hydroperoxide lyase identified increase isolated juice ketones lactones levels license linalool linalyl lipoxygenase metabolism methanethiol methioninase microbial microorganisms monoterpenes muscat natural flavor nitrogen obtained odor oxygen p-damascenone patent pathway phase plant cell precursor present processes pyrazine pyruvate ratio reaction ripening Romano cheese S-compounds sample Schreier secondary metabolites secondary product solvent specific studies substrate sulfur synthesis technique temperature terpene tissue tobacco stalk Tressl volatile compounds wine yeast yield