Bioflavour ’87 : : Analysis, Biochemistry, Biotechnology. Proceedings of the International Conference Würzburg, Federal Republic of Germany, September 29–30, 1987 / / ed. by Peter Schreier.
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Table of Contents:
- Frontmatter
- Preface
- Acknowledgements
- Contents
- Bioflavour - What Does It Mean ?
- ANALYTICAL TECHNIQUES
- Enantiomer separation by complexation gas chromatography - applications in chiral analysis of pheromones and flavours
- Structure and stereoanalysis of chiral flavour substances
- Investigation of chiral compounds in biological systems by chromatographic micromethods
- Chirality evaluation of 1,4-deca- and 1,4-dodecanolide in strawberry
- Determination of the enantiomeric composition of natural and nature-identical semiochemicals by H-NMR "polarimetry"
- Studies on terpenoid and non-terpenoid esters using chemical ionization mass spectrometry in GC/MS coupling
- Differentiation of isopulegol isomers by chemical ionization mass spectrometry
- Analysis of flavours by means of combined cryogenic headspace enrichment and multidimensional GC
- Analysis of the key components of celery by two dimensional capillary gas chromatography
- Evidence and characterization of glycosidically bound volatile components in fruits
- Evidence of some glycosidically bound new monoterpenes and norisoprenoids in grapes
- BIOCHEMISTRY/BIOMIMETIC STUDIES
- Role of hydroxylases in monoterpene biosynthesis
- Odoriferous polyene hydrocarbons from marine and terrestrial plants
- Biogenesis of chiral hydroxyacid esters
- Localization and photoregulation of monoterpenoid biosynthesis in thyme seedlings
- Cembranoid derived tobacco flavour constituents
- Studies on C13-norisoprenoid precursors
- Enzymatic formation of nucleotides and the flavour enhancer 5-GMP during vegetable processing
- Mode of action of essential oil components on whole cells of bacteria and fungi in plate tests
- PLANT CELL/TISSUE CULTURES
- The accumulation of isoprenoid flavour compounds in plant cell cultures
- Cytodifferentiation
- Volatile compounds produced from the cultured cells of thyme (Thymus vulgaris,L.)
- Production of flavour volatiles by callus and suspension cultures of tarragon (Artemisia dracunculus)
- Selection of monoterpene producing Mentha piperita cell lines
- Compilation of volatile compounds found in plant cell cultures
- MICROBIOLOGY
- Microbial transformations of some terpenoids and natural compounds
- Microbial sources of flavour components
- Bioconversion of monoterpene alcohols and citral by Botrytis cinerea
- Influence of Botrytis cinerea on the monoterpene fraction of wine aroma
- Biosynthesis of esters by Geotrichum penicillatum
- An ester producing microorganism: Geotrichum candidum (Staron)
- Electrochemical conversion of biologically produced diacetyl to acetaldehyde via 2,3-butanediole
- BIOORGANIC CHEMISTRY USE OF ENZYMES
- Enzymes in organic synthesis - chiral building blocks from racemic and prochiral substrates
- On the use of lipase specificity. Application to flavour chemistry
- Screening of lipases for enantiomer resolution of secondary alcohols by esterification in organic medium
- Enzyme mediated synthesis of pheromones
- Author index
- Subject index
- Backmatter
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