By Roy Teranishi, Gary R. Takeoka, Matthias Guntert
content material: Thermal and enzymatic conversions of precursors to taste compounds : an outline / Robert E. Erickson --
Monoterpene biosynthesis : cyclization of geranyl pyrophosphate to (+)-sabinene / R.B. Croteau --
Lipases : worthwhile biocatalysts for enantioselective reactions of chiral taste compounds / Karl-Heinz Engel --
Carboxylester-lipase-mediated reactions : a flexible path to chiral molecules / Detlef Lutz, Manfred Huffer, Doris Gerlach, and Peter Schreier --
Biosynthesis and biotechnological construction of aliphatic [gamma]- and [delta]-lactones / W. Albrecht, J. Heidlas, M. Schwarz, and R. Tressl --
Precursor surroundings know-how : effective aroma enrichment in fruit cells / Ralf G. Berger, Gerd R. Dettweiler, Gabriele M.R. Krempler, and Friedrich Drawert --
Glycosidic precursors of varietal grape and wine style / Patrick J. Williams, Mark A. Sefton, and that i. Leigh Francis --
Glucosides of limonoids / Shin Hasegawa, Chi H. Fong, Zareb Herman, and Masaki Miyake --
Oxygenated C₁₃-norisoprenoids : vital taste precursors / Peter Winterhalter --
loose and sure style elements of white-fleshed nectarines / Gary R. Takeoka, Robert A. Flath, Ron G. Buttery, Peter Winterhalter, Matthias Güntert, David W. Ramming, and Roy Teranishi --
Thermally degraded thiamin : a effective resource of attention-grabbing style compounds / Matthias Güntert, J. Brüning, R. Emberger, R. Hopp, M. Köpsel, H. Surburg, and P. Werkhoff --
Formation of furaneol in heat-processed meals / Peter Schieberle --
taste compounds shaped from lipids by way of warmth remedy / T. Shibamoto and H. Yeo --
Formation of meatlike taste compounds / Werner Grosch and Gabriele Zeiler-Hilgart --
Peptides as style precursors in version Maillard reactions / Chi-Tang Ho, Yu-Chiang Oh, Yuangang Zhang, and Chi-Kuen Shu --
Meat taste iteration from cysteine and sugars / K.B. de Roos --
research, constitution, and reactivity of 3-deoxyglucosone / H. Weenen and S.B. Tjan --
Formation of smoke taste compounds by way of thermal lignin degradation / Reiner Wittkowski, Joachim Ruther, Heike Drinda, and Foroozan Rafiei-Taghanaki --
response kinetics for the formation of oxygen-containing heterocyclic compounds in version structures / J.P. Schirle-Keller and G.A. Reineccius.
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Additional resources for Flavor Precursors. Thermal and Enzymatic Conversions
H. ; W. de Gruyter: Berlin, New York, 1988, pp. 89-95. 3. ; Schreier, P. Z. Naturforsch. 1989, 44c, 555. 4. Mosandl, A. Food Rev. Intern. 1988, 4, 1. 5. ; Schreier, P. J. Chromatogr. 1989, 481, 363. 6. ; Gessner, M. J. Agric. Food Chem. 1986, 34, 119. 7. Drawert, F. , W. de Gruyter: Berlin, New York, 1988, pp. 3-32. 8. Schreier, P. Food Rev. Intern. 1989, 5, 289. 9. ; Schindler, H. Tetrahedron Lett. 1987, 28, 183. 10. ; Schreier, P. J. Chromatogr. 1989, 469, 137. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
The invariant optical purities can be interpreted in two ways. Firstly, the formation of the lactones could be controlled by more than one pathway with opposite enantioselectivities. However, in this case the activity of the biosynthetic enzymes must remain constant duringripeningof the fruit in order to give rise to constant enantiomeric ratios of lactones. Alternatively, a single pathway to the γ-lactones as well as the δ-lactones could be proposed. In this case, the reaction determining the configuration would be catalyzed by enzymes with variable enantioselectivities influenced by the structure and/or the chain length of the precursor.
J. Tetrahedron Lett. 1988, 28, 3471. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1992. Chapter 5 Biosynthesis and Biotechnological Production of Aliphatic γ- and δ-Lactones W. Albrecht, J. Heidlas, M. Schwarz, and R. ch005 Institut für Biotechnologie, Technische Universität Berlin, Fachgebiet Chemisch-Technische Analyse, Seestrass 13, D-1000 Berlin 65, Germany The enantiomeric composition of γ- and δ-lactones isolated from peaches was determined. Post-harvestripeningof the fruits was characterized by an increase in the concentration of lactones.
Flavor Precursors. Thermal and Enzymatic Conversions by Roy Teranishi, Gary R. Takeoka, Matthias Guntert
Categories: Food Science