Biogeneration of Aromas

Title Page......Page 1
Half Title Page......Page 3
Copyright......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
PREFACE......Page 7
The consumer concept of natural flavors......Page 8
Nature-identity and Consumption Ratio......Page 10
The creation and production of natural flavorings......Page 12
Distinction of synthetic and natural chemicals......Page 13
Enzymatic flavorings and Process flavorings......Page 14
Literature Cited......Page 15
2 Biogeneration of Aromas An Industrial Perspective......Page 17
Consumer Perception and Health Concerns......Page 18
Trends in the Food Industry......Page 19
Challenges and Biotechnology Implications......Page 20
The Question of Safety......Page 21
Literature Cited......Page 22
3 Legal and Scientific Issues Arising from Corporate-Sponsored University Research in Biotechnology Considerations for Negotiating Research and Licensing Agreements......Page 24
I. Goals of the Parties in a Corporate Financed University Reseach Project......Page 25
Ill Financial Terms......Page 26
IV. Fundamental Agreement Terms......Page 27
V. Confidential Information......Page 28
A. Corporate Sponsored University Research Agreements......Page 31
VIII. Preference For United States Industry (35 U.S.C. 204)......Page 34
X. Diligence to Commercialization......Page 35
XII. Termination Provisions......Page 37
Suggested Reading......Page 38
4 Sample Preparation Techniques for Gas-Liquid Chromatographic Analysis of Biologically Derived Aromas......Page 39
Headspace Sampling......Page 41
Headspace concentrating by Condensation......Page 44
Headspace Concentrating by Adsorption......Page 45
Distillation/Concentration Techniques......Page 48
Adsorption of Organics from Aqueous Solutions......Page 52
Extraction of Volatile Organics from Aqueous Solutions......Page 54
Literature Cited......Page 56
5 Advances in the Separation of Biological Aromas......Page 58
Column diameters......Page 59
Stationary Phase Developments......Page 61
Effect of Film Thickness......Page 64
Sample Introduction......Page 65
Literature Cited......Page 68
6 Changes in Aroma Concentrates during Storage......Page 70
Experimental......Page 71
Results and Discussion......Page 72
Conclusion......Page 74
Literature Cited......Page 79
7 Isolation of Nonvolatile Precursors of β-Damascenone from Grapes Using Charm Analysis......Page 80
MATERIALS AND METHODS......Page 81
RESULTS AND DISCUSSION......Page 85
CONCLUSION......Page 88
LITERATURE CITED......Page 89
8 Precursors of Papaya (Carica papaya, L.) Fruit Volatiles......Page 90
Experimental......Page 91
Results and Discussion......Page 93
Literature cited......Page 102
9 Volatile Compounds from Vegetative Tobacco and Wheat Obtained by Steam Distillation and Headspace Trapping......Page 104
Experimental......Page 105
Results and Discussion......Page 107
Literature Cited......Page 115
10 Biogenesis of Aroma Compounds through Acyl Pathways......Page 117
Lipid Metabolism......Page 118
Amino Acid Metabolism......Page 129
Conclusions......Page 134
Literature Cited......Page 135
11 Biosynthesis of Cyclic Monoterpenes......Page 137
Historical Perspective......Page 138
Enzymology......Page 140
Model Reactions......Page 142
Cyclization Scheme......Page 144
Stereochemistry......Page 146
Mechanism......Page 150
Prospect......Page 155
Literature Cited......Page 156
12 Carotenoids A Source of Flavor and Aroma......Page 160
Carotenoid Derivatives of Commercial Importance......Page 162
Carotenes and Carotenoid Derivatives From Tobacco and Tobacco Smoke......Page 165
Literature Cited......Page 169
13 Fatty Acid Hydroperoxide Lyase in Plant Tissues Volatile Aldehyde Formation from Linoleic and Linolenic Acid......Page 170
Occurrence......Page 171
Purification......Page 172
Substrate Specificity......Page 174
Mechanism of Enzyme Cleavage......Page 176
Literature Cited......Page 177
Sulfurous Compounds in Shiitake Mushroom......Page 179
Enzymic Formation of Eight-Carbon Compounds......Page 180
Enzymic Formation of Sulfurous Compounds......Page 183
Literature Cited......Page 186
15 Biogenesis of Blackcurrant (Ribes nigrum) Aroma......Page 187
Experimental......Page 188
Results and Discussion......Page 189
Literature Cited......Page 195
16 Volatile Compounds from Wheat Plants: Isolation, Identification, and Origin......Page 196
Experimental......Page 197
Results and Discussion......Page 198
Conclusions......Page 202
Literature Cited......Page 203
17 Enzymic Generation of Volatile Aroma Compounds from Fresh Fish......Page 204
Biogenesis of Fresh Fish Carbonyls and Alcohols......Page 207
Proposed Physiological Role for the Enzymic Formation of Fresh Fish Volatile Carbonyls and Alcohols......Page 210
Potential Technical Difficulties in Applying Lipoxygenases for the Controlled Biogeneration of Fresh Fish Aromas......Page 212
Exploratory Experiments on the Means to Assist in the Regulation of Lipoxygenases in Tissue Extracts......Page 215
Exploratory Model Employing Surimi to Evaluate Plant-Based Seafood Flavor Generation......Page 216
Other Future Directions In Seafood Aroma Research......Page 217
Literature Cited......Page 218
18 Role of Monoterpenes in Grape and Wine Flavor......Page 223
The Importance of Monoterpenes to the Flavor of Vitis vinifera Grapes and Wines......Page 226
Hon-Volatile or Bound Forms......Page 227
Significance of Polyols and Glycosides to Monoterpene Composition of the Fruit......Page 229
Analytical Methods for Monoterpenes in Grapes and Wine......Page 230
Preharvest Influences on Grape Monoterpenes......Page 234
Postharvest Effects......Page 237
Future Developments In the Field......Page 239
LITERATURE CITED......Page 240
19 Metabolism of Linalool by Botrytis cinerea......Page 244
Results and Discussion......Page 245
Literature cited......Page 254
20 Selective Production of Ethyl Acetate by Candida utilis......Page 255
Materials and Methods......Page 256
Results and Discussion......Page 257
Literature Cited......Page 265
21 Synthesis of 2-Methoxy-3-alkylpyrazines by Pseudomonas perolens......Page 267
Results and Discussion......Page 268
Literature Cited......Page 275
22 Regulation of Acetaldehyde and Ethanol Accumulation in Citrus Fruit......Page 276
Biochemical changes during anaerobic metabolism......Page 277
Regulation of ADH and malate dehydrogenase (MDH)......Page 278
Pyruvate metabolism during maturation......Page 279
Terminal oxidases......Page 282
Literature Cited......Page 285
23 Enzymic Generation of Methanethiol To Assist in the Flavor Development of Cheddar Cheese and Other Foods......Page 287
Enzymic Generation of Methanethiol Via Methioninase......Page 289
Pseudomonas putida as a Source of Methioninase......Page 291
Methanethiol Production by Crude P. putida Methioninase Preparations in Model Systems......Page 292
Butterfat-Encapsulated P. putida Methioninase for Methanethiol Production in Cheddar Cheese......Page 298
Additional Means for Manipulation of Methanethiol and Other Sulfur Volatile Compounds in Foods......Page 305
Literature Cited......Page 307
24 Generation of Flavor and Aroma Components by Microbial Fermentation and Enzyme Engineering Technology......Page 310
Multicomponent Flavor Systems......Page 311
Single Flavor Components......Page 313
Future Prospects......Page 319
Literature Cited......Page 321
25 Generation of Flavor and Odor Compounds through Fermentation Processes......Page 323
B. Primary vs. Secondary Metabolites......Page 324
C. Traditional Whole Food Fermentations......Page 326
A. Bacteria & Actinomycetes......Page 333
B. Yeasts......Page 335
C. Molds and Higher Fungi......Page 336
Scale-Up of Microbial Processes for Volatile Production......Page 340
Selection of Feasible Production Routes......Page 341
Large Scale Production of Volatile Substances by Fermentation......Page 342
Literature Cited......Page 344
26 Production of Secondary Metabolites in Plant Cell Cultures......Page 347
Expression of Secondary Metabolite Synthesis in Cell Cultures......Page 348
Selection of High-Producing Genetic Variants......Page 349
Genetic Stability of High-Producing Cell Lines......Page 353
Scale-Up for Secondary Metabolite Production......Page 354
Concluding Remarks......Page 359
Literature Cited......Page 360
Intrinsic Factors......Page 363
Extrinsic Factors......Page 364
Literature Cited......Page 369
28 Production of a Romano Cheese Flavor by Enzymic Modification of Butterfat......Page 370
Materials and Methods......Page 371
Results and Discussion......Page 373
Literature Cited......Page 378
Factors Stimulating Bioaroma Research......Page 379
Origins Of Aroma......Page 380
Historical Perspective......Page 381
Precursor Studies......Page 382
Present Day Applications......Page 383
Future Applications......Page 384
Conclusion......Page 385
Author Index......Page 386
A......Page 387
B......Page 388
C......Page 389
E......Page 390
G......Page 391
I......Page 392
M......Page 393
P......Page 394
S......Page 395
V......Page 396
Y......Page 397