Presents state-of-the-art information on flavour precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavour mixtures. Discusses processed flavours whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavours by thermal reactions. Presents complex model systems relating to the
generation of processed flavours and examines the challenging analytical problems they present. Includes contributions from leading flavour chemists from Australia, Europe and the United States.
Reihe
Sprache
Verlagsort
Zielgruppe
Maße
Höhe: 235 mm
Breite: 158 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-0-8412-2222-9 (9780841222229)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
US Department of Agriculture
Haarman and Reimer GmbH
Thermal and Enzymatic Conversions of Precursors to Flavor Compounds: An Overview ; Monoterpene Biosynthesis: The Cyclization of Geranyl Pyrophosphate to (+)-Sabinene ; Lipases: Useful Biocatalysts for Enantioselective Reactions of Chiral Flavor Compounds ; Carboxylester-Lipase Mediated Reactions: A Versatile Route to Target the Chiral Molecules ; Biosynthesis and Studies on the Biotechnological Production of Aliphatic *g- and *d-Lactones ; Precursor Atmospheric Technology: Efficient Aroma Enrichment in Fruit Cells ; Glycosidic Precursors of Varietal Grape and Wine Flavor ; Glucosides of Limonoids ; Oxytenated C[1[3-Norisoprenoids: Important Flavor Precursors ; Free and Bound Flavor Constituents of White-Fleshed Nectarine ; Thermally Degraded Thiamin: A Potent Source of Interesting Flavor Compounds ; Studies on the Formation of Furaneol in Heat-Processed Foods ; Flavor Compounds Formed from Lipids by Heat Treatment ; Formation of Meat-like Flavor Compounds ; Peptides as Flavor Precursors in Model Maillard Reactions ; Meat Flavor Generation from Cysteine and Sugars ; Analysis and Reactivity of Glucosones ; Formation of Smoke Flavor Compounds by Thermal Lignin Degradation ; Reaction Kinetics for the Formation of Heterocyclic Compounds in a Temperature and Pressure Controlled Experiment
