Although many aspects of caotenoids research are comprehensively covered in recent monographs, the aroma chemistry of carotenoid-derived compounds has not been explored. Carotenoid-Derived Aroma Comounds highlights the importance that carotenoid metabolites have in the flavour and fragrance industry. The volume provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compounds. The volume includes discussion on the
(bio)generation and means for biotechnical and thermal formation as well as the occurence and generation of carotenoid-derived aroma compounds in tabacco, tea, flower, scents, fruits, spices, grapes, and wine
Rezensionen / Stimmen
... provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compounds ... All the authors write with enviable clarity and sustained verve. The book is a joy, weaving as it were a fascinating and pleasurable tale of research and current understanding on the complex family of carotenoid-derived aroma precursors. * Current Engineering Practice *
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Verlagsort
Verlagsgruppe
Oxford University Press Inc
Zielgruppe
Illustrationen
Maße
Höhe: 235 mm
Breite: 157 mm
Dicke: 19 mm
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ISBN-13
978-0-8412-3729-2 (9780841237292)
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
Dean, Faculty of Chemistry and PharmacyDean, Faculty of Chemistry and Pharmacy, Technical University of Braunschweig
Professor, Food Service and Human Nutrition DepartmentProfessor, Food Service and Human Nutrition Department, University of Florida Citrus Research and Education Center, Lake Alfred
Preface ; 1. Carotenoid-Derived Aroma Compounds: An Introduction ; PART 1: ANALYSIS ; 2. Analysis of Norisoprenoid Aroma Precursors ; 3. HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors ; 4. CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds ; 5. Anaylzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry ; PART 2: BIOGENESIS AND BIOTECHNOLOGY ; 6. Carotenoid Cleavage Enzymes in Animals and Plants ; 7. Identification of *b-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascena Mill.) ; 8. Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids ; PART 3: THERMAL GENERATION ; 9. Thermal Generation of Carotenoid-Derived Compounds ; PART 4: OCCURRENCE ; 10. Carotenoid-Derived Aroma Compounds in Tobacco ; 11. Carotenoid-Derived Aroma Compounds in Tea ; 12. Carotenoid-Derived Aroma Compounds in Flower Scents ; 13. Bound Volatiles in Brown Boronia Flowers (Boronia megastigma) ; 14. C13-Norisoprenoids in the Aroma of Colombian Tropical Fruits ; 15. Carotenoid Degradation Products in Paprika Powder ; 16. Flavor Chemistry of Saffron ; PART 5: OCCURRENCE IN GRAPES AND WINE ; 17. The Formation of *b-Damascenone in Wine ; 18. C13-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars ; 19. Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes ; 20. The Significatnce of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines ; 21. Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Considerations on the Kinetics
