Flavor Precursors Thermal and Enzymatic Conversions

by Teranishi, Roy; Takeoka, Gary R.; Güntert, Matthias

• ISBN13: 9780841222229
• ISBN10: 0841222223
• Format: Hardcover
• Copyright: 1992-05-05
• Publisher: American Chemical Society

Summary

Presents 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.

Table of Contents

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 C13-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

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