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.
Reihe
Sprache
Verlagsort
Zielgruppe
Illustrationen
141 line illustrations and halftones
Maße
Höhe: 234 mm
Breite: 159 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-0-8412-0987-9 (9780841209879)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
General Foods Corporation
Washington State University
Legislative and Consumer Perception ; An Industrial Perspective ; Corporate-Sponsored University Research in Biotechnology ; Sample Preparation for Gas-Liquid Chromatographic Analysis ; Advances in the Separation of Biological Aromas ; Changes in Aroma Concentrates during Storage ; Precursors of *b-Damascenone ; Precursors of Papaya ; Volatile Compounds from Vegetative Tobacco and Wheat ; Biogenesis through Acyl Pathways ; Biosynthesis of Cyclic Monoterpenes ; Carotenoids: A Source of Flavor and Aroma ; Fatty Acid Hydroperoxide Lyase ; Volatile Compounds in Shiitake Mushroom ; Biogenesis of Blackcurrant ; Volatile Compounds from Wheat Plants ; Volatile Aroma Compounds from Fresh Fish ; Monoterpenes in Grape and Wine Flavor ; Metabolization of Linalool ; Production of Ethyl Acetate by Candida utilis ; Synthesis of 2-Methoxy-3-alkylpyrazines ; Acetaldehyde and Ethanol Accumulation in Citrus Fruit ; Enzymic Generation of Methanethiol ; Enzyme Engineering Technology ; Fermentation Processes ; Secondary Metabolites in Plant Cell Cultures ; Essential Oil Production ; Production of Romano Cheese Flavor ; In Summation
