图书简介

Preface; Authenticity Assessments; 1. Authenticity Control of Food Flavorings - Merits and Limitations of Chiral Analysis; Analytical Approaches; 2. Cyclodextrin Derivatives as Stationary Phases for the GC Separation of Enantiomers in the Flavor and Fragrance Field; 3. Vibrational CD (VCD) Spectroscopy as a Powerful Tool for Chiral Analysis of Flavor Compounds; Biocatalysis and Biogeneration; 4. Multi-Enzymatic Cascade Procedures for the Synthesis of Chiral Odorous Molecules; 5. Enantioselectivities of Uridine Diphosphate-Glucose:Monoterpenol Glucosyltransferases from Grapevine (Vitis vinifera L.); 6. Biotechnological Production of C8 Aroma Compounds by Submerged Cultures of Shiitake (Lentinula edodes); Natural Occurrence; 7. (3R,4R)-3-Methyl-4-decanolide, a Novel Lactone Contributing to Fresh Wasabi (Wasabia japonica) Aroma; 8. Quantitation of cis- and trans-3,5-Diethyl-1,2,4-trithiolanes in Cooked Allium Varieties Using a Stable Isotope Dilution Assay; 9. Characteristic Chiral Sulfur Compounds Aroma-Active in Cempedak (Artocarpus integer (Thunb.) Merr.) Fruits; 10. Influence of Structural Modification and Chirality on the Odor Potency and Odor Quality of Thiols; 11. Structure Elucidation of Novel Norcysteine-Containing Dipeptides from the Chinese Vegetable Toona sinensis; Physiology; 12. Chirality Matters -- Enantioselective Orthologous Odorant Receptors for Related Terpenoid Structures; 13. Ligand Recognition of Taste Receptors

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