图书简介
Carotenoid-Derived Aroma Compunds provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compunds. The volume examines the occurrence and generation of carotenoids-derived aroma compunds in tabacco, tea, fower scents, fruits, spices, grapes and wine.
Preface; 1: Carotenoid-Derived Aroma Compounds: An Introduction; Part 1: Analysis; 2: Analysis of Norisoprenoid Aroma Precursors; 3: HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors; 4: CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds; 5: Anaylzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry; Part 2: Biogenesis and Biotechnology; 6: Carotenoid Cleavage Enzymes in Animals and Plants; 7: Identification of *b-Damascenone Progenitors and Their Biogenesis in Rose Flowers ( Rosa damascena Mill.); 8: Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids; Part 3: Thermal Generation; 9: Thermal Generation of Carotenoid-Derived Compounds; Part 4: Occurrence; 10: Carotenoid-Derived Aroma Compounds in Tobacco; 11: Carotenoid-Derived Aroma Compounds in Tea; 12: Carotenoid-Derived Aroma Compounds in Flower Scents; 13: Bound Volatiles in Brown Boronia Flowers ( Boronia megastigma); 14: C13-Norisoprenoids in the Aroma of Colombian Tropical Fruits; 15: Carotenoid Degradation Products in Paprika Powder; 16: Flavor Chemistry of Saffron; Part 5: Occurrence in Grapes and Wine; 17: The Formation of *b-Damascenone in Wine; 18: C13-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars; 19: Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes; 20: The Significatnce of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines; 21: Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Considerations on the Kinetics
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