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Flavour Precursors, Thermal and Enzymatic Conversions.

This text was developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 4th Chemical Congress of North America that was held in late August 1991.

We can all think of flavours that change when warmed or heated in any way and that seem to appear if one heats, say, a piece of meat. Through the 19 chapters presented, one learns about biocatalysts being used to make specific ingredients or their use as reaction promoters. The various authors discuss processed flavours, whereby flavours are generated from the primal chemical building blocks in food materials. Model systems are examined because we need to be able to understand the many chemical reactions that take place during the processing of food.

The chapters carry titles: Thermal and enzymatic conversions of precursors to flavour compounds -- an overview; Monoterpene biosynthesis -- cyclization of geranyl pyrophosphate to (+)-sabinene; Lipases -- useful biocatalysts for enantioselective reactions of chiral flavour compounds; Carboxylester-lipase-mediated reactions - a versatile route to chiral molecules; Biosynthesis and biotechnological production of aliphatic gamma and delta-lactones; Precursor atmosphere technology - efficient aroma enrichment in fruit cells; Glycosidic precursors of varietal grape and wine flavour; Glucosides of liminoids; Oxygenated C13-Norisprenoids-important flavour precursors; Free and bound flavour constituents of white-fleshed nectarines; Thermally degraded thiamine - a potent source of interesting flavour compounds; Formation of furaneol in heat-processed foods; Flavour compounds formed from lipids by heat treatment; Formation of meat-like flavour compounds; Peptides as flavour precursors in model Maillard reactions; Meat flavour generation from cysteine and sugars; Analysis, structure and reactivity of 3-deoxyglucosone; Formation of smoke flavour compounds by thermal lignin degradation; and Reaction kinetics for the formation of oxygen-containing heterocyclic compounds in model systems.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1992
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