Flavor chemistry : trends and developments
TL;DR: New Trends and Developments in Flavor Chemistry: An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma Compounds in Plants and Microorganisms Aroma Development in Ripening Fruits Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components Identification, Formation, and Flavor Impact Effect Effect of Sotolon: A Unique and Strongly Sweet Arom Compound Role of Oxidative Processes in the Formation and Stability of Fish Flavors Factors Affecting the Kinetics of the Formation of Alky
Abstract: New Trends and Developments in Flavor Chemistry: An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma Compounds in Plants and Microorganisms Aroma Development in Ripening Fruits Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components Identification, Formation, and Flavor Impact Effect of Sotolon: A Unique and Strongly Sweet Aroma Compound Role of Oxidative Processes in the Formation and Stability of Fish Flavors Factors Affecting the Kinetics of the Formation of Alkylpyrazines.I. Effect of Type of Amino Acid and Type of Sugar Formation and Aroma Characteristics of Heterocyclic Compounds in Foods Natural Flavors by Biotechnological Processing Neurophysiology and Stimulus Chemistry of Mammalian Taste Systems Temporal Aspects of Flavoring Enantioselectivity in Odor Perception Role of Free Amino Acids and Peptides in Food Taste New Dimensions in Flavor Research: Herbs and Spices Flavor of Cooked Meats New Trends in Black Truffle Aroma Analysis Fresh Tomato Volatiles: Composition and Sensory Studies Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.) New Trends and Developments in Flavor Chemistry: An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma Compounds in Plants and Microorganisms Aroma Development in Ripening Fruits Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components Identification, Formation, and Flavor Impact Effect of Sotolon: A Unique and Strongly Sweet Aroma Compound Role of Oxidative Processes in the Formation and Stability of Fish Flavors Factors Affecting the Kinetics of the Formation of Alkylpyrazines.I. Effect of Type of Amino Acid and Type of Sugar Formation and Aroma Characteristics of Heterocyclic Compounds in Foods Natural Flavors by Biotechnological Processing Neurophysiology and Stimulus Chemistry of Mammalian Taste Systems Temporal Aspects of Flavoring Enantioselectivity in Odor Perception Role of Free Amino Acids and Peptides in Food Taste New Dimensions in Flavor Research: Herbs and Spices Flavor of Cooked Meats New Trends in Black Truffle Aroma Analysis Fresh Tomato Volatiles: Composition and Sensory Studies Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.)
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05 Dec 1995TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
Abstract: Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
1,252 citations
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TL;DR: A review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese, is presented in this article, where the pathway of formation, sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses are discussed.
597 citations
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TL;DR: New research reveals important relationships in flavor among multiple muscles within a single animal carcass, including the presence of off-flavors in beef.
547 citations
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TL;DR: A comparison of the enzyme activities on various glycosidic substrates indicated that HGT-BG is a broad-specificity type of fungal β-glucosidase, which is of great potential interest in wine and fruit juice processing because it releases aromatic compounds from flavorless glucosidic precursors.
Abstract: Aspergillus oryzae was found to secrete two distinct beta-glucosidases when it was grown in liquid culture on various substrates. The major form had a molecular mass of 130 kDa and was highly inhibited by glucose. The minor form, which was induced most effectively on quercetin (3,3',4',5,7-pentahydroxyflavone)-rich medium, represented no more than 18% of total beta-glucosidase activity but exhibited a high tolerance to glucose inhibition. This highly glucose-tolerant beta-glucosidase (designated HGT-BG) was purified to homogeneity by ammonium sulfate precipitation, gel filtration, and anion-exchange chromatography. HGT-BG is a monomeric protein with an apparent molecular mass of 43 kDa and a pI of 4.2 as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and isoelectric focusing polyacrylamide gel electrophoresis, respectively. Using p-nitrophenyl-beta-D-glucoside as the substrate, we found that the enzyme was optimally active at 50 degreesC and pH 5.0 and had a specific activity of 1,066 micromol min-1 mg of protein-1 and a Km of 0.55 mM under these conditions. The enzyme is particularly resistant to inhibition by glucose (Ki, 1. 36 M) or glucono-delta-lactone (Ki, 12.5 mM), another powerful beta-glucosidase inhibitor present in wine. A comparison of the enzyme activities on various glycosidic substrates indicated that HGT-BG is a broad-specificity type of fungal beta-glucosidase. It exhibits exoglucanase activity and hydrolyzes (1-->3)- and (1-->6)-beta-glucosidic linkages most effectively. This enzyme was able to release flavor compounds, such as geraniol, nerol, and linalol, from the corresponding monoterpenyl-beta-D-glucosides in a grape must (pH 2.9, 90 g of glucose liter-1). Other flavor precursors (benzyl- and 2-phenylethyl-beta-D-glucosides) and prunin (4',5,7-trihydroxyflavanone-7-glucoside), which contribute to the bitterness of citrus juices, are also substrates of the enzyme. Thus, this novel beta-glucosidase is of great potential interest in wine and fruit juice processing because it releases aromatic compounds from flavorless glucosidic precursors.
321 citations
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TL;DR: In this paper, the suitability of four species of trash fishes for the production of fish miso, a Japanese fermented fish meat paste compared with soy and rice miso from the point of view of product aroma was also evaluated.
282 citations
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