Flavor Precursors Thermal and Enzymatic Conversions |
|
| Editor:
| Teranishi, Roy
Takeoka, Gary R.
Güntert, Matthias |
| Series title: | ACS Symposium Ser. |
| ISBN: | 978-0-8412-2222-9 |
| Publication Date: | Jan 1992 |
| Publisher: | American Chemical Society
|
| Book Format: | Hardback |
| List Price: | AUD $112.95 |
Book Description:
|
Presents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Presents complex model systems relating to the generation of processed...
More DescriptionPresents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Presents complex model systems relating to the generation of processed flavors and examines the challenging analytical problems they present. Includes contributions from leading flavor chemists from Australia, Europe and the United States.