-Damascenone formation in juices and wines (Englisch)
- Neue Suche nach: Skouroumounis, G.
- Neue Suche nach: Massy-Westropp, R. A.
- Neue Suche nach: Sefton, M. A.
- Neue Suche nach: Williams, P. J.
- Neue Suche nach: Skouroumounis, G.
- Neue Suche nach: Massy-Westropp, R. A.
- Neue Suche nach: Sefton, M. A.
- Neue Suche nach: Williams, P. J.
- Neue Suche nach: Schreier, P.
- Neue Suche nach: Winterhalter, P.
In:
Progress in flavour precursor studies: analysis generation biotechnology
;
275-278
;
1993
-
ISBN:
- Aufsatz (Konferenz) / Print
-
Titel:-Damascenone formation in juices and wines
-
Beteiligte:Skouroumounis, G. ( Autor:in ) / Massy-Westropp, R. A. ( Autor:in ) / Sefton, M. A. ( Autor:in ) / Williams, P. J. ( Autor:in ) / Schreier, P. / Winterhalter, P.
-
Kongress:International conference, Progress in flavour precursor studies: analysis generation biotechnology ; 1992 ; Wurzburg; Germany
-
Erschienen in:
-
Verlag:
- Neue Suche nach: Allured
-
Erscheinungsdatum:01.01.1993
-
Format / Umfang:4 pages
-
ISBN:
-
Medientyp:Aufsatz (Konferenz)
-
Format:Print
-
Sprache:Englisch
-
Schlagwörter:
-
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
-
Enzymatic and thermal conversion of (2H)- and (13C)-labeled precursors to flavour compoundsTressl, R. / Albrecht, W. / Kersten, E. / Nittka, C. et al. | 1993
- 31
-
Application of countercurrent chromatographic techniques in flavour precursor studiesWinterhalter, P. et al. | 1993
- 45
-
Chirality evaluation in flavour precursor studiesSchreier, P. et al. | 1993
- 63
-
Enantiomer separation by GLC, SFC and CZE on high-resolution capillary columns coated with cyclodextrin derivativesSchurig, V. / Schleimer, M. / Jung, M. / Mayer, S. et al. | 1993
- 77
-
Enantioselective analysis of linalool - Scope and limitationsKreis, P. / Braunsdorf, R. / Dietrich, A. / Hener, U. et al. | 1993
- 83
-
Application of 2D-NMR methods and molecular mechanistic calculations in structural elucidation of flavour precursors: Cembranic diterpenoidsWahlberg, I. / Olsson, E. / Berg, J. E. et al. | 1993
- 97
-
Application of on-line coupled chromatographic techniques in flavour precursor studiesWinterhalter, P. / Full, G. / Herderich, M. / Schreier, P. et al. | 1993
- 103
-
Quantification of the flavour compounds 3-hydroxy-4,5-dimethyl-2(5H)-furanone and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone by a stable isotope dilution assayBlank, I. / Schieberle, P. / Grosch, W. et al. | 1993
- 113
-
The biosynthesis of limonene in Mentha speciesCroteau, R. et al. | 1993
- 123
-
Oxidative bond cleavage: A general pathway to irregular terpenoidsBoland, W. / Feng, Z. / Donath, J. et al. | 1993
- 137
-
Enzymatic production of volatiles in tomatoesButtery, R. G. / Ling, L. C. et al. | 1993
- 147
-
Studies on the isoleucine metabolism of hazelnuts - Transformation of deuterated precursors into aroma compoundsSilberzahn, W. / Tressl, R. et al. | 1993
- 151
-
Reaction specificity of lipoxygenase and hydroperoxide lyaseHatanaka, A. / Kajiwara, T. / Matsui, K. et al. | 1993
- 171
-
Purification and properties of fatty acid hydroperoxide lyase in tea leavesMatsui, K. / Kajiwara, T. / Hatanaka, A. et al. | 1993
- 175
-
Flavour precursors and their enzymatic turnover in Allium speciesKnobloch, K. / Winkler, G. / Lohmueller, E. / Landshuter, J. et al. | 1993
- 185
-
Investigations on the influence nitrogen fertilization on the glucosinolate pattern of kohlrabi, cabbage and radishDick-Hennes, E. / Buening-Pfaue, H. et al. | 1993
- 189
-
Formation of volatile phenols from cinnamic precursors during wine-making: the role of cinnamoyl esterase from commercial enzymic productsDugelay, I. / Gunata, Z. / Bitteur, S. / Sapis, J. C. et al. | 1993
- 195
-
Plant cell cultures - Model systems for biosynthetic pathways? Conversion of monoterpenes in Mentha cell suspension culturesWerrmann, U. / Knorr, D. et al. | 1993
- 201
-
Production of chlorinated phenyl compounds by Bjerkandera adustaSpinnler, H. E. / Mauvais, G. / Semon, E. / Le Quere, J. L. et al. | 1993
- 205
-
Baker's yeast reduction of substituted cyclopentanonesBourdineaud, J. P. / Ehret, C. et al. | 1993
- 209
-
A suggestion to the PPL active site model dilemma: A preliminary communicationWimmer, Z. et al. | 1993
- 213
-
Proteolytic formation of cocoa flavour precursorsVoigt, J. / Biehl, B. / Heinrichs, H. et al. | 1993
- 219
-
Role of enzymes in the use of the flavour potential from grape glycosides in winemakingGunata, Z. / Dugelay, I. / Sapis, J. C. / Baumes, R. et al. | 1993
- 235
-
Sensory and chemical analysis of hydrolyzed flavour precursors from Sauvignon blanc grapesWilliams, P. J. / Francis, I. L. / Sefton, M. A. et al. | 1993
- 243
-
Considerations about the presence of free and bound p-menth-1-enediols in grape productsVersini, G. / Rapp, A. / Dalla Serra, A. et al. | 1993
- 251
-
Identification of wine (Muscat de Frontignan) glycosidically bound volatile components by sequential analysisReyne, V. / Calmes, M. L. / Crouzet, J. et al. | 1993
- 257
-
Glycosides in fresh tea leaves - Precursors of black tea flavourKobayashi, A. / Winterhalter, P. / Morita, K. / Kubota, K. et al. | 1993
- 261
-
-Damascenone precursors in applesZhou, P. G. / Cox, J. A. / Roberts, D. D. / Acree, T. E. et al. | 1993
- 275
-
-Damascenone formation in juices and winesSkouroumounis, G. / Massy-Westropp, R. A. / Sefton, M. A. / Williams, P. J. et al. | 1993
- 279
-
Linalool glycosides as aroma precursors in lulo (Solanum vestissimum D.) fruit peelingsDuque, C. / Wintoch, H. / Suarez, M. / Schreier, P. et al. | 1993
- 283
-
Natural precursor of isomeric vitispiranes from plant tissues: 3,4-dihydroxy-7,8-dihydro--ionol -D-glucosideWintoch, H. / Humpf, H.-U. / Schreier, P. et al. | 1993
- 287
-
Occurrence of gamma-jasmolactone as a constituent of peach flavourFischer, N. / Hammerschmidt, F. J. / Brunke, E. J. et al. | 1993
- 295
-
Processing and storage effects on ferula acid precursors in orange juiceRouseff, R. / Dettweiler, G. / Swaine, R. / Davis, J. et al. | 1993
- 301
-
Formation and synthesis of some Maillard-generated flavour compoundsRewicki, D. / Tressl, R. / Ellerbeck, U. / Kersten, E. et al. | 1993
- 315
-
Flavor generation from the Maillard reaction of peptides and proteinsIzzo, H. V. / Yu, T. H. / Ho, C. T. et al. | 1993
- 329
-
Studies on the formation of odorants contributing to meat flavoursGrosch, W. / Zeiler-Hilgart, G. / Cerny, C. / Guth, H. et al. | 1993
- 343
-
Studies on the flavour of roasted white sesame seedsSchieberle, P. et al. | 1993
- 361
-
New aspects of the thermal generation of flavour compounds from thiamineGuntert, M. / Bertram, H. J. / Emberger, R. / Hopp, R. et al. | 1993
- 379
-
Novel sulphur components from heated thiamine and xylose/thiamine model systemsAmes, J. M. / Hincelin, O. et al. | 1993
- 383
-
Volatile compounds in meat-related model systems: Investigation on the effect of lipid compounds on the Maillard reaction between cysteine and riboseMeynier, A. / Mottram, D. S. et al. | 1993
- 387
-
Some aroma compounds formed from the interaction of lipid in the Maillard reactionFarmer, L. J. / Whitfield, F. B. et al. | 1993
- 391
-
Identification of a novel S-compound from the interaction of garlic and heated edible oilHsu, J. P. / Jeng, J. G. / Chen, C. C. et al. | 1993
- 395
-
The formation of some novel thiols and disulphides in model systems containing 4-hydroxy-5-methyl-3 (H)-furanoneWhitfield, F. B. / Mottram, D. S. / Shaw, K. J. et al. | 1993
- 401
-
Furanoid fatty acids as precursors of a key aroma compound of green teaGuth, H. / Grosch, W. et al. | 1993
- 409
-
Autoxidation of carotenesDe Heij, H. T. / Van Dort, H. M. et al. | 1993
- 415
-
Diacetyl precursors - Preparation, characterization and precursor activitiesVan der Heijden, A. et al. | 1993
- 425
-
Biotechnological derivation of aromatic flavour compounds and precursorsArmstrong, D. W. / Brown, L. A. / Porter, S. / Rutten, R. et al. | 1993
- 439
-
Volatiles in precursor fed cultures of BasidiomycetesTiefel, P. / Berger, R. G. et al. | 1993
- 451
-
Stereochemistry of the microbial generation of gamma- and -lactonesFuganti, C. / Fronza, G. / Grasselli, P. / Servi, S. et al. | 1993
- 465
-
Biosynthesis and chirality or some gamma-lactones formed by Fusarium poae INRA 45Latrasse, A. / Guichard, E. / Piffaut, C. / Fournier, N. et al. | 1993
- 471
-
Multiple shoot cultures of Mentha canadensis for biotechnological production of flavoursGraf, S. / Knorr, D. et al. | 1993
- 477
-
Microbial bioconversion process for the production of vanillinLabuda, I. M. / Keon, K. A. / Goers, S. K. et al. | 1993
- 483
-
Enzymatic synthesis of ethyl butyrate in water/isooctane systems using immobilized lipasesAcilu, M. / Zaror, C. et al. | 1993