UID:
almafu_9959155625602883
Format:
1 online resource (584 p.) :
,
Num. figs.
Edition:
Reprint 2019
ISBN:
9783110867121
Note:
Frontmatter --
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Preface --
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Acknowledgements --
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Contents --
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Bioflavour - What Does It Mean ? /
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ANALYTICAL TECHNIQUES --
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Enantiomer separation by complexation gas chromatography - applications in chiral analysis of pheromones and flavours /
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Structure and stereoanalysis of chiral flavour substances /
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Investigation of chiral compounds in biological systems by chromatographic micromethods /
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Chirality evaluation of 1,4-deca- and 1,4-dodecanolide in strawberry /
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Determination of the enantiomeric composition of natural and nature-identical semiochemicals by H-NMR "polarimetry" /
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Studies on terpenoid and non-terpenoid esters using chemical ionization mass spectrometry in GC/MS coupling /
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Differentiation of isopulegol isomers by chemical ionization mass spectrometry /
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Analysis of flavours by means of combined cryogenic headspace enrichment and multidimensional GC /
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Analysis of the key components of celery by two dimensional capillary gas chromatography /
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Evidence and characterization of glycosidically bound volatile components in fruits /
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Evidence of some glycosidically bound new monoterpenes and norisoprenoids in grapes /
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BIOCHEMISTRY/BIOMIMETIC STUDIES --
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Role of hydroxylases in monoterpene biosynthesis /
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Odoriferous polyene hydrocarbons from marine and terrestrial plants /
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Biogenesis of chiral hydroxyacid esters /
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Localization and photoregulation of monoterpenoid biosynthesis in thyme seedlings /
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Cembranoid derived tobacco flavour constituents /
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Studies on C13-norisoprenoid precursors /
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Enzymatic formation of nucleotides and the flavour enhancer 5-GMP during vegetable processing /
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Mode of action of essential oil components on whole cells of bacteria and fungi in plate tests /
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PLANT CELL/TISSUE CULTURES --
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The accumulation of isoprenoid flavour compounds in plant cell cultures /
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Cytodifferentiation /
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Volatile compounds produced from the cultured cells of thyme (Thymus vulgaris,L.) /
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Production of flavour volatiles by callus and suspension cultures of tarragon (Artemisia dracunculus) /
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Selection of monoterpene producing Mentha piperita cell lines /
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Compilation of volatile compounds found in plant cell cultures /
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MICROBIOLOGY --
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Microbial transformations of some terpenoids and natural compounds /
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Microbial sources of flavour components /
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Bioconversion of monoterpene alcohols and citral by Botrytis cinerea /
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Influence of Botrytis cinerea on the monoterpene fraction of wine aroma /
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Biosynthesis of esters by Geotrichum penicillatum /
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An ester producing microorganism: Geotrichum candidum (Staron) /
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Electrochemical conversion of biologically produced diacetyl to acetaldehyde via 2,3-butanediole /
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BIOORGANIC CHEMISTRY USE OF ENZYMES --
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Enzymes in organic synthesis - chiral building blocks from racemic and prochiral substrates /
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On the use of lipase specificity. Application to flavour chemistry /
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Screening of lipases for enantiomer resolution of secondary alcohols by esterification in organic medium /
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Enzyme mediated synthesis of pheromones /
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Author index --
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Subject index --
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Backmatter
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In English.
Additional Edition:
ISBN 9783110112047
Language:
English
DOI:
10.1515/9783110867121
URL:
https://doi.org/10.1515/9783110867121
URL:
https://doi.org/10.1515/9783110867121
URL:
http://purl.org/coar/access_right/c_16ec
