Biogeneration of aromas / edited by Thomas H. Parliment, Rodney Croteau. — Washington, DC : American Chemical Society, 1986.—(83.634083/B615)

Contents

    CONTENTS
    
    Preface ix
    PERSPECTIVES
    1. Legislative and Consumer Perception of Biologically Generated Aroma Chemicals 2
     Jan Stofberg
    2. Biogeneration of Aromas: An Industrial Perspective 11
     Joaquin C. Lugay
    3. Legal and Scientific Issues Arising from Corporate-Sponsored University Research in Biotechnology: Considerations for Negotiating Research and Licensing Agreements 18
     S. Peter Ludwig
    ANALYTICAL METHODOLOGY
    4. Sample Preparation Techniques for Gas-Liquid Chromatographic Analysis of Biologically Derived Aromas 34
     Thomas H. Parliment
    5. Advances in the Separation of Biological Aromas 53
     G. R. Takeoka， M. Guentert， C. Macku， and W. Jennings
    6. Changes in Aroma Concentrates during Storage 65
     G. R. Takeoka， M. Guentert， Sharon L. Smith， and W. Jennings
    7. Isolation of Nonvolatile Precursors of/3-Damascenone from Grapes Using Charm Analysis 75
     P， A. Braell， T. E. Acree， R. M. Butts， and P. G. Zhou
    8. Precursors of Papaya (Carica papaya， L.) Fruit Volatiles 85
     P. Schreier and P. Winterhalter
    9. Volatile Compounds from Vegetative Tobacco and Wheat Obtained by Steam Distillation and Headspace Trapping 99
     R. A. Andersen， Thomas R. Hamilton-Kemp， P. D. Fleming， and D. F. Hildebrand
    BIOSYNTHETIC PATHWAYS
    10. Biogenesis of Aroma Compounds through Acyl Pathways 114
     Roland Tressl and Wolfgang Albrecht
    11. Biosynthesis of Cyclic Monoterpenes 134
     Rodney Croteau
    12. Carotenoids: A Source of Flavor and Aroma 157
    13. Fatty Acid Hydroperoxide Lyase in Plant Tissues: Volatile Aldehyde Formation from Linoleic and Linolenic Acid 167
     Akikazu Hatanaka， Tadahiko Kajiwara， and Jiro Sekiya
    14. Enzymic Formation of Volatile Compounds in Shiitake Mushroom (Lentinus edodes Sing.) 176
     Chu-Chin Chen， Su-Er Liu， Chung-May Wu， and Chi-Tang Ho
    15. Biogenesis of Blackcurrant (Ribes nigrum) Aroma 184
     R. J. Marriott
    16. Volatile Compounds from Wheat Plants: Isolation， Identification， and Origin 193
     Thomas R. Hamilton-Kemp and R. A. Andersen
    17. Enzymic Generation of Volatile Aroma Compounds from Fresh Fish 201
     David B. Josephson and R. C. Lindsay
    METABOLISM OF SPECIFIC COMPOUNDS
    18. Role of Monoterpenes in Grape and Wine Flavor 222
     Christopher R. Strauss， Bevan Wilson， Paul R. Gooley， and Patrick J. Williams
    19. Metabolism of Linalool by Botrytis cinerea 243
     G. Bock， 1. Benda， and P. Schreier
    20. Selective Production of Ethyl Acetate by Candida utilis 254
     David W. Armstrong
    21. Synthesis of 2-Methoxy-3-aikylpyrazines by Pseudomonasperolens 266
     R. C. Mclver and G. A. Reineccius
    22. Regulation of Acetaldehyde and Ethanol Accumulation in Citrus Fruit 275
     J. H， Bruemmer
    23. Enzymic Generation of Methanethiol To Assist in the Flavor Development of Cheddar Cheese and Other Foods 286
     R. C. Lindsay and J. K. Rippe
    BIOGENERATION OF SELECTED AROMAS
    24. Generation of Flavor and Aroma Components by Microbial Fermentation and Enzyme Engineering Technology 310
     lan L. Garfield
    25. Generation of Flavor and Odor Compounds through Fermentation Processes 323
     L. G. Scharpf， Jr.， E. W. Seitz， J. A. Morris， and M. i. Farbood
    26. Production of Secondary Metabolites in Plant Cell Cultures 347
     Robert J. Whitaker， George C. Hobbib， and Leslie A. Steward
    27. Essential Oil Production: A Discussion of Influencing Factors 363
     Brian M. Lawrence
    28. Production of a Romano Cheese Flavor by Enzymic Modification of Butterfat 370
     Kuo-Chung M. Lee， Huang Shi， An-Shun Huang， James T. Carlin， Chi-Taug Ho， and Stephen S. Chang
    SUMMARY
    29. Biogeneration of Aromas: In Summation 380
     Ira Katz
    Author Index 387
    Subject Index 387