Flavour science and technology
1991; Elsevier BV; Volume: 243; Linguagem: Inglês
10.1016/s0003-2670(00)82586-6
ISSN1873-4324
Autores Tópico(s)Biochemical and biochemical processes
ResumoPart 1 General and Analytical Chemistry of Flavours - synthesis of nature-identical flavour chemicals, F.Naf, R.Naf and G.Uhde chirality evaluation in flavour analysis, et al direct enantiomer separation of chiral volatiles from complex matrices by multidimensional gas chromatography, U.Hener et al chiral analysis in flavor and essential oil chemistry part a filberstone - the character impact compound of hazel nuts, M.Guntert et al chrial analysis in flavor and essential oil chemistry part b direct enantiomer resolution of ionone and damascone by inclusion gas chromatography, P.Werkhoff et al GLC enantiomer separation of alpha-substituted aliphatic acids via diastereomeric esterification with (R)-pantolactone, M.Barbeni et al resolution of chiral 2-methyl branched carboxylic acids and hydroxy carboxylic acids by lipase catalyzed trans-esterifications, K.H.Engel et al Craisins versus raisins - the flavor standpoint, D.Joulain and J.P.Fourniol o-amino-acetophenone, the foxy smelling component of labruscana grapes, T.E.Acree and E.H.Lavin the chemistry of sotolon - a key parameter for the study of a key component of flor sherry wines, B.Martin et al headspace gc-analysis of volatile sulfur and carbonyl compounds in chive and onion, H.Kallio et al volatile compounds in burley tobacco, I.Forsblom et al micro-dynamic headspace gas chromatography - study of changes in volatiles composition of black perigord truffles during ripening, T.Talou et al the changes in the volatile components of strawberries with maturation, O.Ito et al glucosides in vanilla beans and changes of their contents during maturation, K.Tokoro et al glycosidically bound aroma compounds in pineapple and peach C.T.Ho et al selected volatile components of some uncommon fruits, G.Macleod and J.M.Ames. Part 2 Reaction flavours, including Maillard reactions, oxidation and so on - processed flavors - scope and limitations, R.Tressl occurence and formation of roast-smelling odorants in wheat bread crust and popcorn, P.Schieberle biomometic synthesis of methoxpyrazines, G.P.Rizzi recent studies on the formation of meat-like aroma compounds, L.J.Farmer and D.S.Mottram part contents
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