Although many aspects of carotenoid research are comprehensively covered in recent monographs, the aroma chemistry of carotenoid-derived compounds has not been explored. This volume highlights the importance that carotenoid metabolites have in the flavor and fragrance industry. It 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 biotechnological and thermal formation as well as the occurrence and generation of carotenoid-derived aroma compounds in tobacco, tear, flower scents, fruits, spices, grapes, and wine.
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"Research presented here sheds light on the aroma chemistry of carotenoid-derived compounds, stressing the importance of carotenoid metabolites in the flavor and fragrance industry. After an overview, analytical and sensory characteristics of carotenoid-derived aroma compounds are presented. Later chapters focus on biogenesis, means of biotechnological production, and thermal formation. There is also information on the occurrence and generation of carotenoid-derived aroma compounds in tobacco, tea, flower scents, fruits, and spices, as well as grapes and wine. Some specific topics include carotenoid cleavage enzymes in animals and plants, and the flavor chemistry of saffron. Material originated at a symposium sponsored by the American Chemical Society Division of Agricultural and Food Chemistry, presented at the March 2000 219th National Meeting of the Society."--SciTech Book News
About the Author
Peter Winterhalter is at Technical University of Braunschweig. Russell L. Rouseff is at University of Florida Citrus Research and Education Center, Lake Alfred.
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This chapter gives an introduction to the field of carotenoid-derived aroma compounds and illustrates the importance of short-chain carotenoid metabolites as flavor and fragrance substances. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
allenic triol, norisoprenoid levels, carotenoid cleavage enzymes, brewed extract, norisoprenoid precursors, norisoprenoid aroma precursors, rhambutan fruit, boronia flowers, grasshopper ketone, allenic diol, carotenoid degradation products, glycosidic extract, carotenoid derived compounds, norisoprenoid concentrations, tea manufacturing process, norisoprenoid compounds, degraded carotenoids, carotenoid chain, acetylenic diol, exciton chirality method, carotenoid metabolites, derived aroma compounds, flavour precursor studies, primary cleavage products, precursor fractions Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, American Chemical Society, Tetrahedron Lett, Food Sci, Symposium Series, White Riesling, New York, Acta Chem, Food Rev, Liebigs Ann, Nippon Nogeikagaku Kaishi, Compound Structure Reference, Food Agric, Oil Res, Shizuoka University, South Africa, Carol Stream, Dalla Serra, Flavour Fragr, Rhine Riesling, Allured Publ, Hewlett Packard, Lichrosorb Diol, Universidad Nacional de Colombia, Biochemical Engineering New!
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This chapter gives an introduction to the field of carotenoid-derived aroma compounds and illustrates the importance of short-chain carotenoid metabolites as flavor and fragrance substances. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
allenic triol, norisoprenoid levels, carotenoid cleavage enzymes, brewed extract, norisoprenoid precursors, norisoprenoid aroma precursors, rhambutan fruit, boronia flowers, grasshopper ketone, allenic diol, carotenoid degradation products, glycosidic extract, carotenoid derived compounds, norisoprenoid concentrations, tea manufacturing process, norisoprenoid compounds, degraded carotenoids, carotenoid chain, acetylenic diol, exciton chirality method, carotenoid metabolites, derived aroma compounds, flavour precursor studies, primary cleavage products, precursor fractions Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, American Chemical Society, Tetrahedron Lett, Food Sci, Symposium Series, White Riesling, New York, Acta Chem, Food Rev, Liebigs Ann, Nippon Nogeikagaku Kaishi, Compound Structure Reference, Food Agric, Oil Res, Shizuoka University, South Africa, Carol Stream, Dalla Serra, Flavour Fragr, Rhine Riesling, Allured Publ, Hewlett Packard, Lichrosorb Diol, Universidad Nacional de Colombia, Biochemical Engineering New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 19
books:
See all 19 books this book cites
2
books
cite this book:
- Biotechnology for Improved Foods and Flavors (Acs Symposium Series) by Gary R. Takeoka on 4 pages
- Bioactive Volatile Compounds from Plants (Acs Symposium Series) by Roy Teranishi on 4 pages
- Essential Oils by Braja D. Mookherjee on page 14, page 180, and page 181
- Natural Product Analysis by Peter Schreier on page 35, page 88, and page 239
- Progress in Essential Oil Research: International Symposium Proceedings by Ernst-Joachim Brunke on page 15, and page 180
See all 19 books this book cites
- Biology of Floral Scent by Natalia Dudareva on page 45
- Carotenoids in Health and Disease (Oxidative Stress and Disease) by Norman I. Krinsky on page 352
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