Flavours
Flavours and fragrances : chemistry, bioprocessing and sustainability / R.G. Berger (ed.). -- Berlin ; New York : Springer, [2007]. -- ©2007. -- 1 online zdroj (xvi, 648 stran) : barevné ilustrace. -- Contents: Cover -- Contents -- 1 TheFlavour and Fragrance Industry-Past, Present, and Future -- References -- 2 Flavours: the Legal Framework -- 2.1 Definitions -- 2.2 Legal Positions -- 2.2.1 Current Situation in the EU -- 2.2.2 Expected Regulations on Flavourings in the EU in the Future -- 2.2.3 Current Situation in the USA -- 2.2.4 Current Situation in Japan -- 2.2.5 Global Approach -- 2.3 Legal Situation and Natural Flavourings, a Brief Reflection -- References -- 3 Olfaction, where Nutrition, Memory and Immunity Intersect -- 3.1 Introduction -- 3.2 Memory Consolidation-Short-Term, Long-Term and Permanent Memories -- 3.3 Multidimensional Biomemory -- 3.4 Flavour Sensation as a Part of Personal Dietary Choices -- 3.5 Measuring Flavour Perception Is Influenced by Several Factors -- 3.6 The "Melody" of Coffee -- 3.7 Metabolomics and the Metabolic Response to Foods -- 3.8 Profiling of Postprandial Plasma Lipid Composition -- 3.9 Profiling Signalling Lipids -- 3.10 Conclusion -- References -- 4 Chemistry of Essential Oils -- 4.1 What Is an Essential Oil? -- 4.1.1 Non-terpenoid Hydrocarbons -- 4.1.2 Terpenoids -- 4.1.3 C13 Norterpenoids -- 4.1.4 Phenylpropanoids -- 4.1.5 Esters -- 4.1.6 Lactones -- 4.1.7 Phthalides -- 4.1.8 Nitrogen-Containing Essential Oil Constituents -- 4.1.9 Sulphur-Containing Essential Oil Constituents -- 4.1.10 Isothiocyanates -- 4.2 Impact of Chirality: Enantiomers -- 4.3 Analysis of Essential Oils -- 4.4 Conclusions -- References -- 5 Bioactivity of Essential Oils and Their Components -- 5.1 Introduction -- 5.2 Antimicrobial Activity -- 5.3 Antiviral Activity -- 5.4 Antioxidant Activity -- 5.5 Analgesic Activity -- 5.6 Digestive Activity -- 5.7 Anticarcinogenic Activity -- 5.8 Semiochemical Activity -- 5.9 Other Activities -- 5.10 Conclusions -- References -- 6 Citrus Flavour -- 6.1 Introduction -- 6.2 Physical Characteristics of Citrus Fruit -- 6.3 Technological Flavour Products -- 6.3.1 Peel Oil -- 6.3.2 Essences -- 6.3.3 Petitgrain Oil -- 6.3.4 Oil of Neroli -- 6.4 Botanical Sources of Citrus Flavours -- 6.4.1 Sweet Orange (Citrus sinensis) -- 6.4.2 Sour/Bitter Orange (C. aurantium) -- 6.4.3 Lemon (C. lemon) -- 6.4.4 Grapefruit (C. paradisi) -- 6.4.5 Lime (C. aurantifolia) -- 6.4.6 Mandarin (C. reticulata) -- 6.5 Flavour-Impact Compounds -- References -- 7 Fruits and Vegetables of Moderate Climate -- 7.1 Introduction -- 7.2 Formation of Flavours in Fruits and Vegetables -- 7.2.1 Compounds Formed by Degradation of Fatty Acids -- 7.2.2 Compounds Formed from Amino Acids -- 7.2.3 Compounds Formed from Glucosinolates -- 7.2.4 Compounds of Terpenoid Origin -- 7.2.5 Phenols and Related Compounds -- 7.3 Fruits -- 7.3.1 Pome Fruits -- 7.3.2 Stone Fruits -- 7.3.3 Berry Fruits -- 7.3.4 Soft Fruits -- 7.4 Vegetables. -- Summary: An introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia. -- ISBN : 9783540493396 (online ; pdf). -- 3540493395. -- 3540493387. -- 9783540493389. -- 1280805331. -- 9781280805332.
Berger, Ralf G
enzymy. kvasné technologie. éterické oleje. vonné látky. flavonoidy. biotechnologické procesy. elektronické knihy
577.15. 663.03. 547.972.2. 665.52/.56. 547.913. 581.135.5. 602. (0.034.2:08)