Flavor precursors Book

Thermal and Enzymatic Conversions of Precursors to Flavor Compounds: An Overview Monoterpene Biosynthesis: The Cyclization of Geranyl Pyrophosphate to (+)-Sabinene Lipases: Useful Biocatalysts for Enantioselective Reactions of Chiral Flavor Compounds Carboxylester-Lipase Mediated Reactions: A Versatile Route to Target the Chiral Molecules Biosynthesis and Studies on the Biotechnological Production of Aliphatic *g- and *d-Lactones Precursor Atmospheric Technology: Efficient Aroma Enrichment in Fruit Cells Glycosidic Precursors of Varietal Grape and Wine Flavor Glucosides of Limonoids Oxytenated C[1[3-Norisoprenoids: Important Flavor Precursors Free and Bound Flavor Constituents of White-Fleshed Nectarine Thermally Degraded Thiamin: A Potent Source of Interesting Flavor Compounds Studies on the Formation of Furaneol in Heat-Processed Foods Flavor Compounds Formed from Lipids by Heat Treatment Formation of Meat-like Flavor Compounds Peptides as Flavor Precursors in Model Maillard Reactions Meat Flavor Generation from Cysteine and Sugars Analysis and Reactivity of Glucosones Formation of Smoke Flavor Compounds by Thermal Lignin Degradation Reaction Kinetics for the Formation of Heterocyclic Compounds in a Temperature and Pressure Controlled Experiment